Sloppy Sam Restaurant - Hooman Saffarian
Hooman Saffarian is the chef/owner of Sloppy Sam Restaurant. His food is inspired by the flavours of the Mediterranean and his Persian childhood. The two regions blend together very well because so many ingredients are the same. Hooman’s cooking relies on quality produce and simplicity. This is followed through in the relaxed décor and ambiance of his restaurant.
Diners get to sample dishes containing ingredients they recognize like brinjal, lamb, fish, chicken and chickpeas. However, Hooman uses flavours like saffron, cumin, unripe grapes, turmeric, dried Persian limes, rosewater, mint and dill to add an exotic undertone to many dishes.
Sloppy Sam Restaurant is based on friendliness and generosity where diners come to enjoy a selection of tasty mazzeh, fresh salads, hearty mains and desserts with a good wine, beer or soft drink.
By the way, chef is not averse to spontaneously cooking a curry that could be described as “Persia meets India” i.e. “subtle meets fiery”. He has a high regard for the complex spice skills of Indian cuisine and enjoys the heat (being a chilli devotee).
Hooman loves food and cooking but does have another great interest, aviation. He believes every cook needs an activity to get him or her out of the kitchen, just for awhile. Reading, chatting and plane gazing does just that.
Sloppy Sam Restaurant
51a Somerset Road, Green Point, CT
Ph. 021-4192921
Web: sloppysam.co.za
Twitter: @SloppySamEat
Khoresh Bademjan
Approximately 4 to 6 people
Ingredients:
1 ½ kg lamb knuckle (cut up)
1 onion (sliced or chopped)
15 ml oil
4 to 5 sundried limes (substitute with lime or lemon juice to taste)
Salt to taste
Black pepper to taste
1 tsp turmeric (level)
½ tsp coriander (dried powder)
2 tbsp tomato paste
¼ tsp sugar
Water (enough to cover meat)
4 brinjals (large)
Method:
In a deep pot, fry onion in oil for two minutes. Add meat and sundried limes. Fry until meat is browned. Add salt, pepper, turmeric, coriander, tomato paste and sugar and stir well. Cover meat with water and stir. Cover pot with lid; reduce heat to medium; simmer until meat is cooked but still on the bone. Keep checking level of the gravy and add water if necessary.
Heat oven to 180 degrees C.
Peel brinjals.
Slice each brinjal lengthways into three.
Brush each slice lightly with olive oil.
Place on a baking tray.
Place in oven until slices are tender and golden.
Place roasted brinjal slices on top of meat in pot. Ensure gravy covers brinjals.
Cook contents of pot on a low heat for approximately thirty minutes without lid.
The gravy should have cooked through the brinjals and be slightly reduced.
The meat and sundried limes should be tender.
Serve with basmati rice (plain white or saffron).
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