Darya brings a taste of Persia to Costa Mesa

Greer Wylder

Thousands of years ago, all great trade routes met in Persia. Traders

from China and India introduced Persians to such wonders as rice,

sugar, peaches and tea. In exchange, Persians offered walnuts,

pomegranates, oranges, spinach and -- what was then, and still is,

the most costly spice in the world -- saffron.

Now, South Coast Village is home to Darya, the best Persian

restaurant in Orange County. A visit to Darya is an introduction to

one of the finest and oldest cuisines. It offers a wealth of

sumptuous and authentic dishes that feature blends of exotic and

familiar tastes. Darya is so good, not only does it draw loyal

Iranians, but everyone in search of an unforgettable and fascinating

dining experience.

Since hospitality is essential to Persian dining, so is Darya’s

ambience and culinary presentation. Only the best food is used.

Persian decor and comfortable chairs offer a homey feel.

Appetizers, too, are one of the first signs of a culinary welcome.

Choose from three to five appetizers, all simple and delicious,

served with soft and warm lavash bread. Try the panir sabzi, a

colorful selection of imported feta, walnuts and fresh herbs ($6.95);

and the maust’khiar, a combination of yogurt, chopped cucumbers and

fresh mint ($5.95).

Persian cuisine was one of the first to use herbs such as basil,

mint, cumin and coriander.

For a first course, order the ash reshteh (noodle soup). It’s a

wonderful mixture of fresh vegetables, pinto beans and Persian

noodles garnished with a kashk (whey) and sauteed with mint and

garlic ($6.95). Persian salad (shirazi) is a light chopped salad of

cucumbers, tomatoes, parsley and onion in an olive oil and lemon

juice dressing ($5.95).

At one time, most of the world, including China, India and the

medieval West, shared the religious belief and practice of

classifying foods as either hot or cold. This had nothing to do with

temperature but with energy. Hot foods that were high in energy

included animal fats, poultry, wheat, sugar and all dried vegetables

and fruits. Cold foods that were low in energy included beef, fish,

dairy, rice and fresh vegetables and fruits.

It was believed that combining these two types of food would

prevent illness. Persians also believed that consuming certain foods

could strengthen their character with gentleness and goodness. Today,

the result of these ancient religious and culinary practices is an

exquisite combination of meats and fruits.

This helps to understand why all Darya’s entrees are so

exceptional. Favorites are ghormeh sabzi, a stew of sauteed

vegetables cooked with dried limes, veal, red kidney beans and

Persian seasonings ($10.95); the adas polo, a blend of basmati rice,

raisins, lentils, dates and saffron served with chicken ($11.95); and

the baghali polo, basmati rice with dill weed and lima beans, served

with seasoned lamb shank ($11.95). Other selections are kebabs, with

chicken, filet mignon, seasoned ground beef, or lamb; seafood and

vegetarian plates.

Since fragrance is essential to all Persian food, and consuming

roses was thought to bring good character, many of the desserts have

rose flavors. Persian ice cream is sweet with rosewater ($4.95); and

faloodeh, a cup of starch noodles, contains rosewater, cardoman and

sugar ($4.95). Then there’s a dessert tray with a selection of

cosmopolitan desserts: fruit tarts, tiramisu, chocolate cake and

cheesecake.

Come to Darya. Have great meal, taste with one of the world’s

finest cuisines. It may improve you health. It certainly will change

your temperament. You’ll have plenty to take home for later (because

Darya is the one restaurant that gets away with serving excessive

portions). Who knows, you may even come home smelling like a Rose!

Darya is open from 11:30 a.m. to 10 p.m. Monday through Thursday;

from 11:30 a.m. to 10 p.m. Friday and Saturday; and from noon to 10

p.m. Sunday. It’s at South Coast Village at 1611 Sunflower Ave. Call

(714) 557-6600. There’s live entertainment on Fridays and Saturdays.

The upstairs section can be used for private parties and catering is

available.

RESTAURANT NEWS

Roy’s of Newport Beach has wonderful new fixed-price menu -- three

courses for just $30. The menu includes chef Roy Yamaguchi’s favorite

dishes, each a blend of Asian and European influences and made with

fresh ingredients.

The appetizer is a Hawaiian fusion sampler of shrimp stick,

Szechuan baby back ribs, and a chef’s special creation of the

evening; the entree is Roys’ original blackened island ahi tuna or

slow-braised and charbroiled short ribs of beef; the dessert is Roy’s

signature melting hot chocolate souffle.

Roy’s is at 453 Newport Center Drive in Newport Beach. For

information, call (949) 640-7697 or visit https://roysrestaurant.com.

*

One of the best local Italian restaurants, Antonello Ristorante,

is hosting the 11th annual “La Dolce Vita” to benefit the Cystic

Fibrosis Foundation on at 6 p.m. Sunday, Sept. 21.

An impressive four-course dinner will be prepared by Antonello’s

Franco Barone, who was awarded chef of the year by the Southern

California Restaurant Writers. There will also be silent auctions,

and entertainment performed by world-renowned Afro-Cuban sensation

Ricardo Lemvo & Makina Loca.

This year’s honorees are Wing Lam, Ed Lee, Steve Karfaridis and

Cindy and Mingo Lee, proprietors of Wahoo’s Fish Taco. The Cystic

Fibrosis Foundation was formed to help develop the means to cure and

control cystic fibrosis and to improve the quality of life for those

affected. Cystic fibrosis is the leading life-threatening genetic

disease in the U.S. It affects some 30,000 children and young adults.

Antonello Ristorante is at South Coast Plaza Village. $150 per

person or $1,500 for a table of 10. To purchase tickets or for more

information, call (714) 938-1393.

*

“Hawaii Cooks with Roy Yamaguchi,” a culinary series in its sixth

season in Hawaii, can be seen locally beginning Thursday on KOCE-TV,

Orange County’s PBS channel.

The 30-minute show is filmed in Honolulu, where Yamaguchi opened

his flagship restaurant in 1988.

A beautiful companion cookbook, “Hawaii Cooks: Flavors From Roy’s

Pacific Rim Kitchen” is now for sale. You can purchase one at Roy’s

Newport Beach for $32.95 and begin cooking his Asian-inspired

creations.

Roy’s is at 453 Newport Center Drive in Fashion Island in Newport

Beach. Call (949) 640-7697.