Darband Restaurant

Koobideh Kebab

Ground lamb and beef blended with onion and spices, grilled over charcoal to a slight char with a juicy, yielding interior — served over saffron butter rice with a charred tomato.

Barg Kebab

Marinated sirloin fillet kebab, tenderized and grilled to order — leaner than koobideh with a cleaner, beefier flavor profile.

Joojeh Kebab

Saffron and lemon-marinated chicken on the bone, grilled until the edges caramelize — the saffron perfume is distinct and the meat stays moist.

Ghormeh Sabzi

A slow-cooked herb stew with kidney beans and dried Persian limes — one of the most complex and divisive Persian stews, done well here with a properly dark, earthy depth.

Fesenjan

Chicken braised in a walnut and pomegranate molasses sauce — rich, tangy, and slightly sweet, the kind of dish that defines Persian cooking for newcomers.

Chelo Rice with Tahdig

Parboiled basmati steamed with butter until the bottom crust crisps golden — the tahdig is the prize, crackling and aromatic, and Darband gets it right.

Mast-o-Khiar

Thick strained yogurt folded with cucumber, dried mint, and sometimes dried rose petals — cool and refreshing against the smoky kebabs.

Ash Reshteh

A thick Persian noodle and herb soup loaded with legumes and finished with kashk (fermented whey) — hearty and warming, especially in colder months.

Zereshk Polo

Saffron rice studded with tart barberries — the barberry acidity cuts through rich stews and fatty kebabs and is a classic Persian pairing.