Chef Reza Thornhill

Koobideh Kabob

Seasoned ground lamb and beef formed onto flat skewers, grilled until charred at the edges and juicy within — served over saffron rice with grilled tomato

Joojeh Kabob

Bone-in saffron and lemon-marinated chicken grilled over open flame, arriving golden and fragrant with char on the wing tips

Barg Kabob

Thinly pounded beef tenderloin marinated in onion and saffron, grilled quickly for a tender, slightly smoky result

Ghormeh Sabzi

The benchmark Persian stew — fenugreek-heavy dried herb base with kidney beans, lamb, and dried limes that collapse into something deeply savory over hours of cooking

Fesenjan

Duck or chicken simmered in a thick walnut and pomegranate molasses sauce — bracingly tangy, rich, and unlike anything in European cooking

Kashk-e-Bademjan

Smoky roasted eggplant topped with kashk (whey), caramelized onions, and dried mint — a must-start before the kabobs land

Mast-o-Khiar

Cool strained yogurt with cucumber, dried rose petals, and fresh mint — essential palate reset between bites of charred kabob

Zereshk Polo

Saffron basmati rice cooked with tart dried barberries and butter — the tahdig crust at the bottom of the pot is the prize worth fighting over

Doogh

Chilled Persian yogurt drink, lightly sparkling and salted with dried mint — cuts through the richness of the stews better than any wine