To our valued customer, In the interest of health and safety of our people and community we have decided to close our dine in until further notice.

We thank you for your continued support and loyalty to date. Look after yourselves and those around you stay safe

We cannot wait to see you all again.

Gilaneh Restaurant management

persian food articles

رستوران گیلانه سیدنی

Loobia Polo

Loobia Polo (Rice with Green Beans) Rice is the most commonly eaten food in Iran. There are two methods of cooking rice in Iranian cuisine:

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Mast Khiar

Mast Khiar (Yogurt & Cucumber Dip) Mast khiar or masto khiar is a delicious yet easy dip that goes well with almost anything. It´is served

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Torshi Kalam

Torshi Kalam (Pickled Red Cabbage) This colorful pickle is easy to prepare and makes a perfect side dish to variety of foods, specially meat dishes.

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Estamboli Polow

Estamboli Polow (Persian Tomato Rice)Estamboli Polow is a delicious combination of rice, beef, tomato paste and potatoes. Some say that its name is taken from

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FERNI with rice flour

FERNI with rice flour Ingredients: 10 grams (1 tablespoon) rice flour 4 grams (1 teaspoon) sugar 210 grams (1 cup) milk Directions: First boil the

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Morabaa-yeh Seeb

Morabaa-yeh Seeb Ingredients: Directions: Wash and peel the apples. Cut each into thin slices, removing the seeds and the hard middle core. Pour apples in

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Baagh-lava Ingredients: (6 servings) Directions: Mix milk, baking powder, oil and egg yolks. Add flour gradually while mixing. Mix the dough well for a few

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KooKoo-yeh Sabzi

KooKoo-yeh Sabzi Ingredients: (4 servings) Directions: Wash vegetables and rinse thoroughly. Chop finely and fry in oil for about 5 minutes. Let cool completely. Beat

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