Darvish Restaurant

Koobideh Kabob

Ground beef and lamb blended with onion, grilled on flat skewers until the exterior has a proper char while the inside stays juicy — the benchmark dish here

Joojeh Kabob

Saffron-marinated chicken pieces grilled over charcoal, with the marinade giving a golden color and floral aroma that sets it apart from plain grilled chicken

Barg Kabob

Thinly pounded beef tenderloin grilled to order — leaner than koobideh, with a cleaner flavour that showcases the quality of the cut

Ghormeh Sabzi

Slow-cooked herb and kidney bean stew with dried limes giving it the characteristic tangy, slightly bitter depth — served with chelo rice

Fesenjan

Pomegranate and walnut stew with chicken, balanced toward the sweet-tart end — rich and thick, best eaten slowly with plain rice

Zereshk Polo

Basmati rice studded with tart barberries and saffron, arriving with a crispy tahdig crust — the best rice option on the menu

Mast o Khiar

Thick yogurt with cucumber, dried mint, and raisins — cool and refreshing, a necessary counterpoint to the charcoal-heavy mains

Mirza Ghasemi

Smoked eggplant cooked down with tomato and egg — earthy and smoky, best scooped up with warm lavash bread

Doogh

Sparkling Persian yogurt drink seasoned with dried mint — an acquired taste for newcomers but an essential palate cleanser with heavy kabob plates