Deedar Persian Restaurant

Koobideh Kebab

Ground beef and lamb blended with grated onion and spices, hand-formed onto wide flat skewers and grilled until the exterior chars while the inside stays moist — served over saffron rice with charred tomato

Barg Kebab

Thinly pounded beef tenderloin marinated in saffron and lemon, grilled quickly over high heat so the edges caramelize while the center stays tender

Tahdig

The crispy saffron-tinged rice crust that forms at the bottom of the pot — golden, crunchy, and the most contested item at any Persian table

Ghormeh Sabzi

The deeply aromatic Persian herb stew with kidney beans and dried Persian limes — slow-cooked to a dark, intensely savory finish that tastes like it's been going for hours

Fesenjan

Pomegranate and walnut stew with chicken — the sauce is thick, bittersweet, and deeply reduced, a world away from the sugary versions served at lesser spots

Zereshk Polo ba Morgh

Saffron rice studded with tart barberries served alongside braised chicken — the barberries cut through the richness and the saffron perfume is pronounced

Mast-o-Musir

Thick strained yogurt folded with dried Persian shallots — creamy, tangy, and essential alongside any kebab platter

Shirazi Salad

Finely diced cucumber, tomato, and onion dressed with dried mint and lime juice — bright and palate-cleansing next to rich stews