Chef Reza Richmond Hill

Koobideh Kabab

Ground beef and lamb kabab grilled on flat skewers with a charred exterior that gives way to a juicy, spiced interior — the benchmark dish to judge any Persian kitchen by.

Joojeh Kabab

Saffron-and-lemon-marinated chicken kabab with bright golden color and genuine floral saffron flavor, a rarity when done right.

Barg Kabab

Thinly pounded beef tenderloin marinated and grilled to a tender chew — the premium kabab option, noticeably leaner and more delicate than koobideh.

Ghormeh Sabzi

Deeply herby kidney bean stew with dried Persian limes adding a sharp, funky tang — a slow-cooked dish that rewards patience and signals kitchen confidence.

Fesenjan

Pomegranate molasses and walnut stew with chicken — bittersweet, earthy, and rich; the flavors should be layered and complex rather than simply sweet.

Kashk-e Bademjan

Roasted eggplant dip topped with whey, caramelized onion, and dried mint — smoky, tangy, and addictive with warm lavash bread.

Tahdig

The crispy-bottomed rice crust — saffron-tinged and shatteringly crunchy when the kitchen gets it right; order it explicitly and don't share.

Mast-o-Khiar

Cool yogurt with grated cucumber, dried rose petals, and mint — a refreshing counterpoint to the richness of the kabab plates.

Gheimeh

Split pea and tomato stew with dried limes and saffron, often topped with thin fries — a homier, milder stew than ghormeh sabzi and a crowd-pleaser.