Herby Restaurant

Ghormeh Sabzi

The flagship Persian herb stew — slow-braised with dried fenugreek, kidney beans, and dried limes — earthy, tart, and deeply savory

Koobideh Kabab

Ground lamb and beef kabab seasoned with onion and spices, char-grilled and served over saffron rice with grilled tomato

Joojeh Kabab

Saffron and lemon-marinated chicken kabab with a golden, fragrant crust from the grill

Fesenjan

Pomegranate-walnut stew with a bittersweet depth that varies from tangy to rich — a Persian classic worth ordering if offered

Kashk-e Bademjan

Smoky roasted eggplant topped with kashk (whey), caramelized onions, and fried mint — best scooped with warm bread

Mast-o-Khiar

Thick yogurt with cucumber, dried rose petals, and mint — a cooling counterpoint to the richer stews

Zereshk Polo

Saffron-stained basmati rice studded with tart dried barberries — a fragrant and visually striking side that elevates any kabab plate

Chelo with Tahdig

Steamed basmati rice with the prized crispy bottom crust — the standard by which Persian kitchens are judged

Ash Reshteh

Thick Persian noodle and herb soup with legumes and kashk — hearty and restorative, especially in colder months