DubaiLevant Restaurant

Koobideh Kebab

The ground-meat benchmark for any Persian kitchen — charcoal-grilled, lightly spiced, and served over saffron rice with grilled tomato

Joojeh Kebab

Saffron-marinated chicken on the bone, grilled until the skin catches colour and the flesh stays juicy

Barg Kebab

Thinly-pounded filet kebab — the premium cut, lean and quick over high heat, meant to be eaten immediately

Mixed Mezze Platter

House-made dips and spreads — hummus, smoky eggplant dip, and accompaniments that set the table's tone before the mains arrive

Ghormeh Sabzi

The slow-cooked herb stew with kidney beans and dried lime — deeply savoury, the dish Iranians order to judge a kitchen