Pomegranate Restaurant

Fesenjan

Slow-braised chicken in a deeply savory walnut and pomegranate molasses sauce — bitter, sweet, and rich in equal measure, served over saffron rice

Koobideh Kebab

Ground lamb and beef seasoned with onion and spices, grilled on flat skewers until charred at the edges and still juicy inside

Barg Kebab

Thinly pounded filet of beef marinated in saffron and lemon, grilled to a proper char without losing tenderness

Joojeh Kebab

Saffron-and-lemon marinated chicken on skewer, grilled until golden with a faint citrus brightness

Ghormeh Sabzi

Herb-heavy lamb stew with kidney beans and dried limes — earthy, intensely herbal, and characteristic of home-style Persian cooking

Kashk-e-Bademjan

Smoky roasted eggplant topped with kashk (fermented whey), caramelized onions, and dried mint — rich and tangy, best scooped with warm bread

Mast-o-Khiar

Cool yogurt with cucumber, dried mint, and a whisper of garlic — a necessary palate reset between richer stew bites

Zereshk Polo Morgh

Barberry rice layered over saffron-braised chicken — the tartness of the zereshk (barberries) cuts through the richness cleanly

Tahdig

The crispy saffron rice crust scraped from the bottom of the pot — often available as a side; order it if offered