Hosted at the Royal Majlis, Ramadan unfolds through a menu that blends Arabian and Iranian heritage with contemporary flavours and a thoughtful zero-waste philosophy.
Ramadan invites reflection. At Emirates Golf Club, it also invites storytelling — plated with precision.
This season, acclaimed Emirati chef Zahra Abdalla joins forces with Executive Chef Dayan Anthony to present a bespoke Iftar menu at the Royal Majlis. The collaboration honours Arabic and Iranian culinary traditions while reinterpreting them through a contemporary lens, guided by playful flavour combinations, modern techniques and a firm commitment to sustainability and zero-waste cooking.
A Culinary Dialogue Rooted in Memory
For Chef Zahra, the menu is personal.
The Afghani Mantu draws from a teenage memory of preparing dumplings with her best friend’s grandmother. Here, they arrive as delicately steamed parcels filled with gently spiced flavours, resting on yoghurt and finished with a rich split pea and tomato-based sauce.
The Saffron Chicken and Freekah bridges two homes — inspired by her mother’s Persian kitchen and her mother-in-law’s Palestinian table — merging fragrance, grain and tradition into a single, layered dish. Meanwhile, the Beetroot Bil Zeit exemplifies her zero-waste philosophy. Both beetroot and its leaves are used, transforming what is often discarded into a thoughtful vegan expression of mindful cooking.
“Food has always been an important part of my life,” Chef Zahra notes. “Certain scents, flavours and recipes carry comforting memories, and I love creating dishes that bring people together, especially during Ramadan.”
The Royal Majlis at Sunset
As the sun dips behind Dubai’s rolling greens, the Royal Majlis becomes a sanctuary of soft lantern light and the gentle notes of the oud. The setting is intimate yet expansive — a space designed for connection, reflection and unhurried dining.
The Iftar begins with a curated selection of salads and mezze. Responsibly sourced vegetables anchor dishes such as Roasted Cauliflower Salad and Roasted Pumpkin, Kale & Freekeh Salad — comforting yet balanced. Traditional staples receive a lighter, contemporary touch. A Hummus Trio pairs the classic with beetroot and parsnip variations, while Purslane, Zaatar & Tomato Salad and Fattoush add brightness and texture.
Vegetarian highlights include Fattat Beitinjan and Whipped Feta with Date Molasses Caramelised Carrots, finished with pistachio pesto crafted from carrot tops — another nod to sustainable cooking.
For the main course, Kabab Torsh Shortribs are slow-braised for six hours and served with silky celeriac purée. The experience concludes on a nostalgic note: Choux Pastry with Saffron & Pistachio Ice Cream.
A Ramadan Experience Defined by Intention
Available daily throughout Ramadan from sunset until 9pm, the bespoke Iftar at Emirates Golf Club is priced at AED 295 per person, inclusive of soft beverages. Children aged 5 to 12 dine for AED 95, while those under five dine complimentary.
Group offerings include a special arrangement for larger gatherings — book for 10 adults and pay for eight for bookings of 20 or more. Additionally, a family Iftar offer in partnership with Viya allows children aged 10 and below to dine free with every paying adult on Saturdays and Sundays, with advance booking required.
More than a seasonal menu, this collaboration positions Emirates Golf Club’s Royal Majlis as a refined Ramadan destination — where heritage, sustainability and personal narrative converge in a setting designed for meaningful evenings.
