Dubai Creek has transformed dramatically in the past four decades — but one restaurant overlooking its waters has remained a constant presence, keeping the soul of Iranian cuisine alive.
A Landmark by the Creek
When Shabestan opened in 1984 inside what is now the Radisson Blu Hotel Deira Creek, the view from its second-floor dining hall was strikingly different. The horizon was open, embassies lined the banks, and wooden dhows floated along the water.
Today, that same view frames Al Fahidi Historical Neighbourhood and Dubai’s glittering modern skyline, with icons like the Dubai Frame and Burj Khalifa in the distance.
For head chef Abol Fazl, who has spent 24 years at Shabestan, the changing cityscape mirrors his own journey. “It reminds me of how much the UAE has progressed — and how much of my life has been spent in this kitchen,” he says.
From Tehran to Dubai
Shabestan’s story begins in 1983, when hotel management brought in Iranian chef Shirazi Fazl to introduce one of Dubai’s first fine-dining Persian restaurants. Then just 10 years old, the InterContinental Dubai was already the city’s flagship five-star hotel, welcoming world leaders and global celebrities.
Chef Shirazi arrived alone, leaving his young family behind in Tehran before they joined him in 1992. His decision proved pivotal. Shabestan soon became a trailblazer, offering refined Iranian dishes at a time when Dubai’s dining scene was still in its infancy.
Discipline, Legacy, and the Language of the Kitchen
Abol grew up inside the restaurant, first visiting in his school uniform just to be near his father. By 21, he officially joined the team — though Shirazi made sure there were no shortcuts.
“There were no favourites. I never called him baba, only chef,” Abol recalls with a laugh. Training meant everything from setting tables to mastering butchery. His father’s constant reminder — javan mard, dig deeper (“young man, push yourself”) — became a philosophy that shaped Shabestan’s culture.
A milestone moment came when Abol was finally entrusted with saffron, the restaurant’s most prized ingredient. He spent years perfecting its use, learning to steep it over ice for colour or in hot water for fragrance. “That was when I knew I had earned his trust,” he says.
The Flavours That Endure
Shabestan’s menu has remained loyal to its roots, with only minor tweaks guided by availability of ingredients.
- Koobideh kebab: minced meat, rich and glistening with fat.
- Jujeh kebab: marinated in saffron and lemon, smoky and bright.
- Shishlik lamb chops: tender and fire-kissed.
- Baghali polo ba mahicheh: dill and broad bean rice crowned with lamb shank, slow-cooked for four hours.
For Abol, consistency is the real challenge. “Cooking these dishes at home is easy. Reproducing them to the same standard every day for decades — that is the test,” he says.
Recognition Beyond Generations
In 2016, Shirazi retired, handing over the restaurant to his son in an emotional passing of the torch. Since then, Abol has built on his father’s foundations, attracting loyal families, dignitaries, and celebrities such as Nawaz Sharif and Sanjay Dutt.
Shabestan’s place in Dubai’s dining history was cemented in 2022, when it was awarded a Bib Gourmand in the inaugural Michelin Guide for Dubai — recognition it has retained every year since.
“When I shared the news with my father, he told me, ‘Soon you will become better than me,’” Abol says.
Looking to the Future
Now in its 40th year, Shabestan is not only a restaurant but a living heritage site of Persian cuisine in Dubai. Abol’s teenage son occasionally joins him in the kitchen, though his mother encourages him to pursue studies. For Abol, there is no pressure: “The story will continue as it should. I am proud of our history, but my focus is always on today.”
From its perch above Dubai Creek, Shabestan has witnessed the city rise into a global hub. Through it all, the restaurant has remained faithful to its essence — serving saffron, fire, and flavour, while carrying the dreams of a father and son who made Iranian cuisine part of Dubai’s identity.
