NAR Restaurant

Plov

Azerbaijani saffron rice layered with chestnuts, dried fruit, and slow-braised lamb, served with a golden tahdig-style bottom crust that crackles when spooned

Dushbara

Tiny lamb-filled dumplings floating in a clear aromatic broth — labor-intensive, restorative, and the clearest expression of the kitchen's craft

Kebabs

Char-grilled ground lamb or lula kebab with a crisp exterior and juicy interior, served with lavash and grilled tomatoes

Dolma

Grape leaves stuffed with spiced rice and ground meat, braised until tender and served with cool yogurt

Cold Meze Spread

A rotating selection of yogurt-based dips, marinated vegetables, and herb salads that anchor the table before mains arrive