QUEEN OF PERSIA Restaurant

Koobideh Kebab

Ground lamb and beef kebab seasoned with grated onion and spices, grilled over charcoal and served with saffron rice — the benchmark dish to judge any Persian kitchen

Joojeh Kebab

Bone-in chicken marinated in saffron, lemon, and yogurt then grilled until the skin chars lightly at the edges while the meat stays juicy

Ghormeh Sabzi

The quintessential Persian herb stew — fenugreek, parsley, and dried limes simmered low and slow with kidney beans and lamb until the herbs lose their brightness and gain deep earthiness

Fesenjan

Braised chicken or lamb in a rich pomegranate-walnut sauce that balances sweet, tart, and bitter — a test of any Persian kitchen's patience

Mirza Ghasemi

Smoky roasted eggplant mashed with tomato, garlic, and egg — a Northern Iranian appetizer that should anchor your table from the start

Mast-o-Khiar

Thick strained yogurt folded with cucumber, dried mint, and rose petals — cooling and aromatic, the right foil for charcoal-heavy mains

Saffron Rice (Chelo)

Long-grain basmati cooked to the Persian standard — loose, fragrant, and ideally served with a crisp tahdig crust that the table fights over

Ash Reshteh

Persian noodle and legume soup thickened with spinach and kashk (whey), finished with fried onion and dried mint — hearty enough to be a meal