Persian Nights

Shishlik Kabab (lollipop lamb chops)

Tender, saffron‑marinated lamb chops that practically melt in the mouth

Kababe Koobideh (Angus Beef)

Ground beef and lamb kabob seasoned with onion and spices, grilled over charcoal and served with saffron rice — the benchmark dish to order here

Joojeh Kabob

Saffron-and-lemon-marinated chicken skewers that arrive with a golden hue and juicy interior when properly cooked

Ghormeh Sabzi

Slow-cooked herb, kidney bean, and lamb stew with a deep, almost murky green color that signals genuine cooking time — one of Persian cuisine's most complex stews

Tahchin Morgh

Crispy saffron rice cake layered with chicken, yogurt, eggs, topped with pistachios and barberries

Fesenjan

Pomegranate-walnut stew with chicken or duck, striking a tart-sweet balance that's unlike anything else on a Persian menu

Mast O Khiar

Cool Persian yogurt dip thick with cucumber, dried mint, and sometimes raisins — an essential table starter that contrasts the smoky kabobs

Gheimeh Bademjan

Classic Persian stew of yellow split peas and eggplant in tomato‑based sauce

Ash-e Reshteh

Hearty Persian noodle soup loaded with herbs, legumes, and a swirl of kashk — a filling starter especially on cooler Oakland nights

Baklava

Fresh, floral‑noted baklava for a memorable dessert finish

Zereshk Polo Ba Morgh

Saffron chicken served over barberry rice whose tart red jewels add brightness against the buttery grains

Shirazi Salad

Traditional cucumber‑tomato salad, though some found it overly sour

Lollipop Lamb Chops

Soft, well‑marinated lamb lollipops—some found them a bit dry