Negeen Restaurant

Koobideh Kebab

Juicy ground beef and lamb patties grilled on wide skewers with a light char, served over saffron rice with a blistered tomato

Joojeh Kebab

Saffron-marinated chicken pieces grilled until golden and slightly smoky, tender and fragrant

Barg Kebab

Thinly pounded filet tenderloin grilled over charcoal — lean and mild, best appreciated with saffron butter rice

Ghormeh Sabzi

Slow-cooked herb and kidney bean stew with a deeply savory, fenugreek-forward depth — the kitchen's patience shows here

Fesenjan

Walnut and pomegranate stew with chicken — appropriately tart and rich, with a molasses-like depth

Mast o Khiar

Cool yogurt with cucumber and dried mint — refreshingly light and a good counterpoint to the rich kebabs

Shirazi Salad

Finely diced tomato, cucumber, and onion in lime juice — bright and acidic, a necessary palate cleanser

Doogh

Effervescent Persian yogurt drink with dried herbs — an acquired taste but the traditional pairing for kebabs