‪al Shafaa ‬ - دبي

We went sultan restaurant in satwa, we take their sultani kababs with rice and hamoor fish. the hamoor fish was very fresh and tasty.

OLD SCHOOL. This place is definitely for food lovers who appreciate the authenticity of the food rather than lightings and colour of the walls. The owner is always seen at the counter , kitchen and serving. Food is very very authentic. Rice is extremely good quality. Kebabs, specially the mince, are exactly the way they should be. Portion is gigantic and green salads, soup with complementary sides will leave u lazy to leave once done.

Definitely recommended to Iranian kabab stew lovers. Stews all r really great, if you prefer chicken go to Fesenjaan (fesenjoon) which is a very popular dish in Iran part of Iraq made from chicken-pomegranate paste-walnut saffron (strongly recommended), if you like mutton choose ghormesabzi (mutton meat with green chopped herbs beans) or gheyme bademjaan (mutton meat with fried eggplant in tomato gravy), for fish lovers go to gheliye mahi stew (fried fish dipped into tamarind paste- chopped coriander fenugreek leaves-garlic paste). Staff r so good humble.

They're delicious. I'd like to try it with a towel in Dubai, and the best of Ash is open from six tops and a place for families above their sanctuary, with little or no blessings.

Almost hidden away at the far end of Satwa, al-Shafaa sits unassuming, delightfully old school – a small Iranian restaurant with a BIG menu and a BIGGER heart. By my count there are five Iranian restaurants in Satwa and this one, without a shred of a doubt, serves the BEST food. That it does so across such a wide spectrum of Iranian cuisine makes it even more impressive. The complementary soup, Mast-o Khiyar (cucumber and yogurt rita) and Shirazi salad were all amazing – I would have happily paid for the first two. The kababs I tried, Tikka Masti Lamb and Chicken, were very good. The Koobideh (minced lamb kabab) was very, very good – Feri Kasif good. So was the Braised Lambs Neck. And then there is the fish. Some of the regulars I met there while having lunch were raving about the fish, claiming it is the best and all they eat when they come here. And amazingly, with every main that you order you get a bowl of lovely stew (of your choice) as side – Bamieh (okra or ladies finger), Bademjan (aubergine, brinjal or eggplant, whichever you call it) or even Ghalieh (tamarind with fragrant green herbs). I have had the first two and they are nothing less than excellent. The Bamieh, which has a touch of chilli heat and more than a hint of fresh cilantro in its tomato sauce is easily the best I have had in Dubai. Truth, I must try it again soon because it may just be one of the best I’ve ever had. This is great news for both vegetarians and pescatarians because in addition to the three or four different types of fish on offer, all deep fried in typical South Iranian style, all the stews are meatless. The welcome you get as you enter by the genuinely friendly, Yazdi owner, Ali-Akbar Kayvanpour (say it all together) is as delicious and heart-warming as the food. It can last several minutes if you are a regular. Al-Shafaa is very much a restaurant of regulars. Every single person who came in while I was there was a regular. And Ali-Akbar knew each by name. His servers were proportionately friendly and service, while a little wham-bam, was literally fast food fast. So there you have it – al-Shafaa, the best Iranian restaurant in Satwa…without a shred of a doubt. Bah Bah!