Award-winning TV chef and author of cookbook, Pomegranates and Roses: My Persian Family Recipes, Ariana Bundy opened her culinary establishment at Atlantis The Royal in February 2023. An intricately carved dome ceiling sets a decadent tone to the indoor dining space, which is flooded with natural lighting and elevated with sorbet-coloured seating. Outdoor terrace seating meanwhile, offers beautiful views of the Dubai skyline. For Ramadan, additional touches have been made to the decor to help evoke serenity and traditional Persian hospitality.
“From the moment guests arrive at Ariana’s Persian Kitchen, they are transported into a world inspired by my family home in Kashan – a place where Ramadan has been practiced for over 1,400 years,” Bundy tells Vogue Arabia. “This year, as Ramadan beautifully coincided with Nowruz, the Persian New Year, the restaurant celebrates both traditions in harmony. A vibrant Haft-Seen table greets guests at the entrance, symbolising spring, renewal and hope.”
Dishes on the menu present a modern reimagining of Bundy's family recipes, where timeless Persian flavours are blended with contemporary textures, ingredients and preservation. For the restaurant's iftar experience, guests are invited to break their fasts with dark and juicy dates sourced from the city of Bam in Iran, coupled with Kashani Lemonade, a refreshing mixture of rose water and lemon juice.
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Next comes the mezze, featuring Zeytoon Parvardeh – marinated olives with pomegranate molasses, walnuts, fresh mint, basil, and a touch of hogweed, as well as Kashke Bademjoon, a silky aubergine dip topped with fried mint, crispy onions, creamy whey, and garlic chips, served alongside 48-hour fermented Barbari bread and a thick noodle soup called Ash-e-Reshteh, made with fresh herbs and legumes, topped with golden fried onions and mint. “In Persian culture, the noodles represent life’s new paths, and the herbs speak of spring and renewal,” explains Bundy.
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“For the main course, the spread features iconic Persian dishes such as Kabab Koobideh, Iran’s beloved national dish of succulent minced lamb grilled over charcoal and brushed with saffron butter, and Khoreshteh Bamieh, tender baby okra simmered in a delicate tomato and saffron stew,” shares the chef. “These are beautifully paired with Jeweled Rice – a creation adorned with golden barberries, pistachio slivers, candied kumquats, and fragrant saffron.”
For the meal's finale, Bundy presents guests with two treasured family recipes passed down from her grandmother: Baghlava Qazvini, delicate shortbread parcels filled with pistachios, cardamom, saffron, and rosewater, and Mamani’s Shole Zard, a comforting saffron rice pudding infused with rosewater, cinnamon, and slivered almonds.
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“Each dish is a celebration of tradition, memory, and the joy of sharing – capturing the true essence of Ramadan,” says Bundy. “Iftar gathers families and friends together around the table and brings people together as a symbol of generosity, community, and tradition, where every dish carries cultural and personal significance. Beyond the meal itself, it’s a time to slow down, reflect, and connect with loved ones.”
Iftar at Ariana's Persian Kitchen costs AED390 per person and is available until March 31, from 6pm-8:30pm
