Aashland

Koobideh Kebab

Hand-mixed ground beef and lamb skewers grilled over charcoal, served over saffron-tinged basmati with a char that adds bitterness against the rich meat

Joojeh Kebab

Saffron and lemon marinated chicken thighs grilled until golden, yielding juicy meat with a fragrant crust

Ghormeh Sabzi

The benchmark Persian herb stew — deeply green, intensely herbal with kidney beans and dried lime, slow-cooked until the bitterness mellows into something earthy and complex

Aash-e-Reshteh

Thick Persian noodle soup packed with herbs, legumes, and topped with crispy fried onions and a swirl of kashk — hearty enough to be a meal on its own

Kashk-e-Bademjan

Smoky roasted eggplant blended with whey, topped with fried onions, mint oil, and walnuts — rich and tangy against warm bread

Fesenjan

Braised chicken in a dark pomegranate and walnut sauce — sweet, sour, and nutty in a way that few other dishes in any cuisine manage simultaneously

Barg Kebab

Thinly pounded beef tenderloin skewers with a clean, direct flavor and a slight char — simpler than koobideh but showcases the grill's heat management

Tahdig

The crispy saffron rice crust — golden, shatteringly crunchy, and the most contested portion at any table; order extra if you can