Iranian iterations
Cafe offers a whistlestop culinary tour of Iran.

Saffron, cardamom, dried lime, turmeric, cinnamon and parsley – these are some of the spices commonly used in Iranian cuisine. Prior to 1935, Iran was known as Persia and during its halcyon days, certain aspects of Persian cuisine such as its prolific use of spices, spread far and wide to the extent that it even influenced Indian cuisine.

Today, iterations of Iranian food continue to flourish and are drawing a mixed crowd of locals and expatriates to Day Dreamers Café, a casual Iranian-ish dining outpost in Sri Hartamas, Kuala Lumpur.

Rosemary Chicken.

Although seats are limited within the café premises, more customers can be accommodated outdoors at the patio area. A profusion of potted greenery and a retractable awning offer shady respite from the weather, making this a pleasant spot to spend an afternoon.

We took an instant liking to the smoky and garlicky Mirza Ghasemi (RM16.90), a Northern Iranian speciality of smoked aubergine dip topped with a fried egg. It was sublime when eaten accompanied by warm pieces of sesame seed-flecked nan-e barbari, an airy-light Iranian wheat-based leavened flatbread.

The Sizzler, like an Alfredo but spicy.

This dish was supposedly created by a former governor from the northern Iran region who was an epicurean in his own right. It was believed that he invented the eggplant dip during his diplomatic tenure in Russia and upon returning to his home turf, the recipe became a hit among his countrymen.

The presence of aromatic spices was noticeable when we sampled the crispy Potato Onion Rosti (RM20). Topped with cubes of spiced chicken tenders and a poached egg, the rosti came with a drizzle of honey mustard sauce. The combination of heavy spices and piquant dressing differentiated this version from the ordinary Swiss-German one, and reminded us of the Indian vegetable fritter pakora.

The greenery and hanging baskets give the cafe an inviting tropical setting.

Unlike the Northern African and Middle Eastern shakshuka, the Iranian tomato and minced beef stew, simmered with poached eggs, isn’t spicy. Served with barbari bread, the Shakshuka (RM20) here evokes a comforting taste for those who crave something hearty and homely.

A perennial crowd-pleaser, the Rosemary Chicken (RM25) with its lightly spiced, sautéed potatoes and bechamel gravy passed muster. Accompanied by a side salad, the rosemary-marinated roast chicken although delicious and tender, it wasn’t exactly the bee’s knees.

Moroccan Couscous Salad.

Knowing the Malaysian penchant for strong flavours, the culinary team dished up The Sizzler (RM19), a fusion pasta given a bold turn with fiery cili padi ramping up the heat factor in the creamy pesto and Alfredo sauce. Lending extra substance and textural contrast to it were cubes of mildly spiced chicken tenders.

Balsamic orange dressing was the tie binding the ensemble of spice-marinated chicken tenders, couscous, tomatoes, red capsicum, corn, chickpeas, mixed greens, onions, toasted almonds, and raisins together for the Moroccan Couscous Salad (RM19). It was a refreshing albeit ho-hum option to fulfil our quota of greens.

Onion Rosti.

To cater to the customers in the vicinity, the menu also offers Western fare such as pastas, smoothie bowls and sandwiches, as well as lunch sets for the office crowd.

It seems the assorted baklava (RM18/100g) here are well-recommended, but we already had our fill. Some cakes are also available for those seeking a sweet conclusion to their visit to this café.

Opinions expressed here are the writer’s own and food at her own expense.

DAY DREAMERS CAFÉ

Plaza Damas, E-0-07

No.60, Jalan Sri Hartamas 1

Taman Sri Hartamas

Kuala Lumpur

03-6206 2191

Business hours:

Tues-Sun: 9am-6pm

Mondays closed
StarExtra
Saffron, cardamom, dried lime, turmeric, cinnamon and parsley – these are some of the spices commonly used in Iranian cuisine. Prior to 1935, Iran was known as Persia and during its halcyon days, certain aspects of Persian cuisine such as its prolific use of spices, spread far and wide to the extent that it even influenced Indian cuisine.