BAREH SEFID

Koobideh Kabab

Hand-ground lamb and beef spiced with onion and turmeric, formed into long cylinders and charcoal-grilled until the edges char and the interior stays juicy

Joojeh Kabab

Saffron-and-lemon-marinated chicken skewers grilled over charcoal, arriving golden and fragrant with a slight char on the skin

Shishlik (Lamb Rib Chops)

Given the restaurant's name — White Lamb — these bone-in lamb chops grilled over open flame are the dish the kitchen is built around

Barg Kabab

Thinly pounded lamb or beef tenderloin, marinated and grilled quickly over high heat so the surface chars while the interior stays tender

Chelo (Saffron Rice)

Persian rice cooked with butter and saffron, served with a crispy tahdig crust that regulars fight over — the bottom is the point

Ghormeh Sabzi

The herb-and-kidney-bean stew that is the soul of Persian home cooking — deeply savory with dried lime and fenugreek cutting through the richness

Fesenjan

Slow-braised chicken or lamb in a pomegranate-walnut sauce that balances sweet, sour, and bitter in a way that takes hours to develop

Persian Breakfast Spread (Sobhaneh)

Weekend morning platter of warm flatbread, white feta, clotted cream (sarshir), honey, walnuts, and soft-boiled eggs — the reason locals queue before noon

Dizi (Abgoosht)

Traditional lamb-and-chickpea stew served in a stone crock, meant to be mashed tableside — rustic, filling, and deeply comforting

Ash Reshteh

Thick Persian noodle soup loaded with herbs, beans, and kashk (whey), finished with fried onions and dried mint — the Persian answer to a cold day