Patogh Irooni

Koobideh Kabob

Spiced ground lamb and beef pressed onto wide flat skewers, chargrilled until just set with a smoky crust and yielding interior — the gold standard of Persian kabob

Joojeh Kabob

Saffron-and-lemon marinated chicken that takes on a deep golden hue on the grill — juicy through the centre, lightly charred at the edges

Ghormeh Sabzi

The workhorse of Persian home cooking — slow-braised herb and kidney bean stew with dried limes that lend a unique sour depth you won't find anywhere else

Fesenjan

Silky walnut and pomegranate molasses stew with chicken — tart, sweet, and earthy in equal measure, a dish that rewards patient cooking

Kashk e Bademjan

Smoked eggplant mashed with whey (kashk), fried onion, and dried mint — a deeply savory dip that sets the table for everything that follows

Mast o Khiar

Thick strained yogurt with cucumber, dried rose petals, and fresh herbs — cool and clean, a necessary counterweight to rich kabobs and stews

Chelow (Saffron Rice)

Persian basmati rice with a saffron-buttered tahdig crust — the crispy rice base is the most fought-over part of the plate