Gilaneh Restaurant

Koobideh Kebab

Ground lamb and beef blended with onion and spices, grilled on wide flat skewers until charred at the edges and succulent inside, served over saffron basmati

Barg Kebab

Thin-pounded sirloin marinated in saffron and onion juice, grilled to a tender char — leaner and more delicate than the koobideh

Joojeh Kebab

Saffron-and-lemon marinated chicken grilled on skewers, reliable and bright — a good order for the table when mixing with lamb kebabs

Ghormeh Sabzi

Slow-braised herb stew with kidney beans and dried limes over rice — bitter, earthy, and funky in the way only a long simmer achieves

Fesenjan

Chicken braised in a thick pomegranate-walnut sauce that walks the line between tart and sweet — richness that rewards slow eating

Tahdig

Crispy saffron rice crust scraped from the pot bottom — golden, brittle, and the true measure of a Persian kitchen's skill

Ash Reshteh

Thick herb-and-noodle soup with chickpeas, lentils, and kashk (whey) drizzled on top — hearty, wintry, and deeply comforting

Zereshk Polo

Saffron basmati topped with tart barberries and caramelized onion — the standard accompaniment that elevates the plate when done with care