Persian Top Meal

Koobideh Kebab

Ground lamb and beef blended with grated onion and spices, pressed onto wide flat skewers and chargrilled until the exterior caramelizes and the interior stays juicy — served over saffron-buttered chelo with a grilled tomato

Joojeh Kebab

Saffron-and-lemon marinated chicken pieces grilled over charcoal until golden and fragrant — lighter than the beef options but equally satisfying

Barg Kebab

Thinly pounded beef tenderloin strips marinated and grilled quickly at high heat — lean and refined, with a clean beefy flavor distinct from the richness of koobideh

Ghormeh Sabzi

Iran's most beloved stew — dried herbs, kidney beans, and tender lamb slow-cooked into a deeply savory, almost funky broth that rewards patience with extraordinary layered depth

Fesenjan

Chicken or duck braised in a thick pomegranate and walnut sauce — sweet, tart, and bitter all at once, one of Persian cuisine's most complex and rewarding dishes

Kashk-e-Bademjan

Roasted eggplant mashed with kashk (sharp fermented whey), caramelized onions, and fried mint — smoky, tangy, and addictive alongside fresh sangak or lavash

Mast-o-Khiar

Persian yogurt dip generously packed with grated cucumber, dried rose petals, and fresh herbs — cooling and aromatic, the essential counterpoint to charcoal-grilled meats

Shirazi Salad

Finely diced Persian cucumber, tomato, and onion in lime juice and dried mint — bright, clean, and the obligatory table companion for any kebab plate