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Newcastle welcomes DOOD, a new restaurant opened by Jaf Ali, the owner of two of the city’s most beloved dining spots, Dabbawal and Khai Khai. Recognising a distinct gap in the local market, Jaf saw a significant opportunity to introduce this cuisine to the North East. DOOD brings the ancient flavours of Persia and the Levant to life on the city’s Quayside, offering Newcastle a unique and premium dining experience. Meaning “smoke” in Farsi, DOOD showcases classic Persian and Levantine dishes cooked over open flames, pushing the boundaries of tradition while honouring the authenticity of both cuisines.

The Food People have identified a growing interest in Persian cuisine, noting its strong market appeal amongst consumers. During our DOOD experience, we observed aromatic, citrusy flavours, along with an emphasis on grilled and smoked dishes.

Here is a round-up of our experience:

 
Burnt Watermelon Salad – Compressed Watermelon and Heirloom Tomato Tossed With Lemon and Garlic Dressing

A vibrant, fresh and zesty dish to cool the palate! The watermelon offered a burnt smoky flavour with a zingy citrus lemon note. The garlic worked well with the lemon, adding a savoury hit to the dish.

Shishlik –E –Shandiz – Lamb Cutlets Marinated with Citrus and Saffron Greek Style Yoghurt

The lamb cutlets were beautifully presented with a side garnish of pickled red onions and delivered a savoury citrus burst with every bite. Their tender texture was complemented by creamy, earthy, floral, and subtly sweet notes from the saffron. Saffron is used to add vibrant colour and a rich, aromatic flavour to Persian dishes.

Persian Jewelled Rice – Persian Rice Seasoned with Saffron, Spices and Butter

This iconic rice dish is a must-have alongside Persian meat and stew dishes! The vibrant saffron lends the rice its golden tone, while the bright, tangy barberries add a pop of colour and flavour. The dish perfectly balances sour notes with a subtle floral sweetness.

Barberries, a key ingredient in Persian cuisine, offer a unique flavour profile: they start with a hint of sweetness and finish with a sharp, tart kick, making them an essential element in creating depth and contrast in traditional dishes.

Aleppo Chips – Triple Cooked Home-Made Chips with Aleppo Pepper Served with Garlic Dip

These chips were the perfect accompaniment to the meal. Their crispy texture contrasted beautifully with the velvety smooth dip, while the addition of Aleppo chilli elevated the flavour profile with its fruity and mildly cumin-infused notes.

Aleppo chilli, named after the ancient city of Aleppo in Syria, is a treasured spice in Middle Eastern cuisine. Known for its savoury, earthy flavour, it delivers a unique combination of salty citrus undertones and mild heat. Our development team has utilised Aleppo chilli in our recipes, enhancing the depth and complexity of our product development opportunities.

If you are looking for culinary trends, insights or inspiration based on the above blog, please get in touch: jessica.kane@dalziel.co.uk