Pars Grill North York

Koobideh Kabab

Ground beef and lamb blended with onion and spices, pressed onto wide skewers and charcoal-grilled until the outside chars and the inside stays juicy — the benchmark dish at any Persian grill

Joojeh Kabab

Saffron-marinated chicken on skewers with a golden exterior and tender, fragrant interior — the colour alone signals the quality of the saffron

Barg Kabab

Tenderized beef filet kabab, thinner and more delicate than koobideh, for diners who prefer a leaner, more refined cut from the grill

Chelow (Saffron Rice)

Long-grain basmati steamed with a tahdig crust — the real test of a Persian kitchen; a crispy golden bottom is non-negotiable

Mast-o-Khiar

Thick yogurt with diced cucumber, dried mint, and raisins — cooling, herby, and essential as a counterpoint to the smokiness off the grill

Salad Shirazi

Finely diced tomato, cucumber, and red onion in a bright lime and dried mint dressing — simple, precise, and a palate-cleanser between bites of grilled meat