Persian breakfast is not a small meal. It is a slow, fragrant ritual — a tray of feta and walnuts, a bowl of herb soup, warm tanoor bread torn straight from the oven, and, on the best mornings, a deep dish of kaleh pacheh that has been on the stove since midnight.
In Dubai, that ritual lives at Alvand. The story starts in 1991 in Al Baraha, where we opened the city's first round-the-clock Iranian kitchen. Musicians, actors and late-shift taxi drivers learned that the door was open at 3 a.m. and that the broth was always ready. Three decades later, from The Square building in Al Mamzar, we still ladle out the same breakfast — every hour of every day.