Caspian, near the Khaleej Centre on Rolla road in Mankhool is one of the best South Iranian restaurants in Dubai. Its interior is simple, straightforward and respectable, with none of the colourful hooliganism of iconic al-Ustad (Ostadi) nearby. The menu is more diverse than al-Ustad’s, offering a dish-of-the-day proposition which includes both Polow (rice) and Khoresh (stew) favourites. Vegetarians and pescatarians will have absolutely no problem here as there are many suitable dishes on offer. And then there are their amazing kebabs, most notably their Tikka Masti which is possibly the only Masti in town to hold its own against Ostadi’s. The staff are friendly and accommodating. All speak fluent English and are happy to talk you through the menu. Highly recommended.
Note: in one or two of the pictures you will find the yolk of a raw egg being broken into a plate of rice. Although not very common anymore, it was THE way Chelo-Kabab was enjoyed in the past. It’s simply brilliant if you get over the ‘OMG, I’m breaking a raw egg into my rice’ phobia some have. If interested, ask your waiter for an egg. In Iran the egg will come to the table already separated but on the few occasions I have asked for egg in Dubai, I have been given a whole egg to separate myself. Easy-peasy. Once you have the yolk separate make a well or hole in your steaming hot rice, plonk the yolk in and quickly mix it all together. The steaming rice will cook the egg enough and take the rawness out. Combine some of your grilled tomato with this and enjoy it with your kebab. Bah Bah!