Chelokababi Persian Cuisine

Koobideh Kabab

Ground lamb and beef mixed with grated onion and spices, formed on flat skewers and charcoal-grilled until slightly charred at the edges — the definitive test of any Persian kabab house

Joojeh Kabab

Saffron-and-lemon marinated chicken pieces grilled on skewers, arriving with a golden tint and subtle floral flavor that separates it from generic grilled chicken

Soltani

The combination plate pairing one koobideh skewer with one barg (beef tenderloin) skewer — the move for first-timers who want to cover the range

Ghormeh Sabzi

The classic Persian herb, kidney bean, and dried lime stew with lamb — slow-cooked to a deep, funky depth that's an acquired taste but beloved by regulars

Fesenjan

Pomegranate walnut stew with chicken — sweet, tart, and rich in a way that feels nothing like any other cuisine; a signature of Persian cooking

Tahdig

The crispy golden rice crust that forms at the bottom of the pot — ask for it explicitly; when done right it shatters like a rice cracker with buttery depth

Mast-o-Khiar

Thick strained yogurt with cucumber, dried mint, and sometimes raisins — a cooling counterpoint to the charcoal-heavy plates and a solid starter

Doogh

Sparkling or still Persian yogurt drink with dried mint — slightly salty, tangy, and the traditional accompaniment to kabab; better here than a soda