Esfahan Restaurant Toronto

Koobideh Kabob

Ground beef and lamb blended with onion and spices, formed on wide skewers and charbroiled until juicy inside with a lightly charred crust, served over saffron chelo rice

Joojeh Kabob

Saffron and lemon-marinated chicken grilled over charcoal, arriving golden and fragrant alongside buttered rice and a charred whole tomato

Ghormeh Sabzi

The Persian herb stew benchmark — fenugreek, dried limes, kidney beans, and tender lamb slow-cooked until the herbs mellow into a dark, funky, deeply savory broth

Fesenjan

Chicken or duck braised in a walnut and pomegranate molasses sauce that balances sweet, sour, and bitter in a way that rewards every bite

Kashk-e Bademjan

Roasted and mashed eggplant topped with kashk (fermented whey), caramelized onion, and dried mint — smoky, tangy, and perfect with warm lavash

Zereshk Polo Morgh

Fluffy saffron rice studded with tart barberries served alongside braised chicken — a quintessential Persian combination where the rice is as important as the protein

Mast-o Khiar

Cool yogurt dip with cucumber, dried mint, and sometimes raisins or walnuts — a refreshing counter to the rich kabobs and stews