Traditional Persian dishes with spectacular views of the Corniche awaited AMS at Azal.
Given Doha’s burgeoning range of hotels, it can take a while to visit them all. So, I was delighted to finally pay a visit to Azal, an authentic Persian restaurant and lounge, at Swissôtel Corniche Park Towers Doha. Azal is located on the mezzanine floor, a stylish setting that immediately gives a strong first impression.
We arrived just before sunset and chose a table outside. The temperature was at that sweet spot Doha does so well for a short period of the year, just before the heat begins to dominate. Ahead of us, the sea stretched into the distance. Dhow boats moved gently across the water as traffic traced its way along the Corniche. People were out walking, enjoying the weather. I love a view, so this instantly made the whole experience feel that little bit more special.
Ali, our waiter for the evening, was a jovial character who clearly enjoyed interacting with guests. Within moments, a saffron, lemon and rose water drink appeared. Fragrant, lightly floral and refreshing, it was a perfect introduction to the evening. His service throughout was excellent. He was warm, knowledgeable and genuinely engaging. He did not simply describe dishes; he explained the culture and meaning behind them.
Warm nan sangak set the tone. It was a traditional flatbread baked on hot stones, rustic and slightly chewy, the kind of bread you simply cannot stop eating, so moreish that you keep tearing off another piece and dipping back in. Ali explained that it is a symbol of hospitality in people’s homes, and that sentiment seemed to carry through everything that followed.
The table soon filled with a range of colourful salads and dips. Salad Shirazi, a classic chopped mix of cucumber, tomato and onion, was crisp and light, its lemon dressing cutting cleanly through the freshness. Zeytoon Parvardeh, olives marinated with crushed walnuts and pomegranate molasses, offered that familiar sweet-sour balance that keeps you reaching back in. Borani Bademjan, a yoghurt-based aubergine dip, brought a gentle smokiness, while mast khiar, a cooling blend of yoghurt, cucumber and mint, reset the palate with its silky finish.
The soups arrived almost as a pause between courses, though calling them starters hardly feels fair. They were meals in themselves. Chicken barley soup was comforting and familiar, light yet satisfying, while the lentil soup carried a little more depth, its spices warming without overwhelming. We simply could not finish them, which felt a shame given how enjoyable they were.
As tradition dictates, the rice arrived ahead of the mains. Zereshk Polo, saffron-steamed rice scattered with barberries, brought bursts of sweetness and tartness that lifted each spoonful. It worked as both a side dish and a centrepiece, bringing everything together.
No meal from this cuisine is complete without a show-stopping mixed grill. Koobideh, a finely minced blend of lamb and beef shaped onto skewers, arrived soft and almost delicate in texture, holding just enough char while remaining wonderfully juicy. Joojeh Kabab, chicken marinated in saffron and citrus, followed with a more fragrant profile, lightly caramelised on the outside and tender within.
The standout for me was the Shashlik. These were far from your usual lamb chops. They were rich, juicy and full of flavour. They had real substance to them, with the meat pulling easily from the bone while still keeping just enough bite to feel properly satisfying. Do you know what made it stand out? The simplicity of the experience. Simple food done well can feel surprisingly rare these days, but Azal got it absolutely right, with quality meat, open flame, restrained seasoning and a final dusting of sumac. Perfection.
Alongside the grill, the Mahiche arrived, a slow-braised lamb shank that just fell off the bone, served with a saffron-scented sauce that was rich and comforting. Safe to say my husband was delighted, as lamb shank is always a favourite of his.
We were already well and truly full by the time dessert arrived, but who can ever resist? Bastani, a traditional ice cream infused with saffron and rose, was creamy and delicately perfumed. We ended with a special tea, sweetened using a saffron sugar stick. It was my first time trying one. Ali assured us there was no rush and that we should sit back, enjoy the tea and watch the world go by – and that is exactly what we did.
For a restaurant only six or seven months in, Azal already feels like a firm favourite in the Doha dining scene. The food is rooted in tradition, executed with confidence and speaks for itself.
For more information, please call Azal at Swissôtel Corniche Park Towers Doha on 7151 4082.
@azaldoha
@swissoteldoha