North Restaurant

Koobideh Kabob

Spiced ground beef and lamb formed on wide skewers, charcoal-grilled with a juicy interior and slightly charred crust, served over saffron basmati

Joojeh Kabob

Saffron-and-lemon marinated chicken pieces grilled until golden and tender, a reliable crowd-pleaser across Persian menus

Ghormeh Sabzi

Classic slow-braised herb stew with kidney beans and dried limes, earthy and deeply savoury — the benchmark dish for any Persian kitchen

Fesenjan

Rich walnut and pomegranate stew with chicken, sweet-tart and nutty — a showpiece of Persian cooking when executed well

Zereshk Polo

Saffron basmati scattered with tart dried barberries and topped with crispy tahdig — order it as your rice base whenever available

Mast-o-Khiar

Cool, thick yogurt folded with cucumber and dried mint — a necessary counterpoint to the char and spice of the kabobs

Ash Reshteh

Hearty Persian noodle and herb soup with kashk and fried onions — thick, warming, and restorative