Darbar Persian Grill & Wine Lounge

Koobideh Kebab

Seasoned ground lamb and beef pressed onto wide skewers, grilled over open flame until the outside chars and the inside stays tender and juicy — served with saffron rice and grilled tomato

Joojeh Kebab

Saffron-marinated chicken grilled on skewers, arriving golden and fragrant with a slight char that keeps the meat from drying out

Barg Kebab

Thinly pounded filet mignon marinated in saffron and onion, grilled quickly over high heat — the most refined of the skewer options and priced accordingly

Ghormeh Sabzi

The deeply aromatic herb-and-kidney-bean stew that divides Persian food novices and unites devotees — slow-cooked until the greens turn nearly black and the lamb falls apart

Kashk-e-Bademjan

Smoky roasted eggplant finished with kashk (fermented whey), caramelized onion, and mint oil — best scooped up with fresh flatbread

Mast-o-Khiar

Cold yogurt stirred through with diced cucumber, dried rose petals, and fresh herbs — a simple, cooling palate opener that balances the richness of the kebabs

Mirza Ghasemi

Northern Iranian smoked eggplant dip cooked down with tomatoes, garlic, and eggs — earthier and more rustic than kashk-e-bademjan, a reliable second appetizer for the table

Saffron Rice (Chelow)

Long-grain basmati cooked to a crisp tahdig crust at the base and a light, separated crown — the benchmark by which Persian restaurants are judged

Fesenjan

Rich pomegranate and walnut stew with chicken — sweet-tart and deeply nutty, a signature of Persian hospitality cooking that rewards diners willing to venture beyond the grill

Bastani

Traditional Persian saffron and rosewater ice cream, sometimes studded with pistachios — a light, fragrant finish that suits the kitchen's flavour profile