Ravagh Persian Grill

Koobideh Kebab

Hand-formed ground beef and lamb kebab, well-spiced and charred just enough at the edges, served over saffron rice with grilled tomato

Joojeh Kebab

Saffron-marinated chicken kebab that stays juicy on the grill — one of the cleaner versions in the city

Barg Kebab

Thin-cut beef tenderloin kebab, marinated and grilled — lean, tender, and slightly smoky

Kashk e Bademjan

Roasted eggplant dip finished with kashk (whey), caramelized onions, and mint — earthy, tangy, and deeply satisfying

Ghormeh Sabzi

Classic Persian herb and kidney bean stew with lamb — dark, intensely savory, and slow-cooked in the traditional style

Fesenjan

Pomegranate and walnut stew with chicken — sweet-tart and rich, a good litmus test for a Persian kitchen

Shirazi Salad

Crisp cucumber, tomato, and onion salad with dried mint and lemon — bright and refreshing against the rich mains

Doogh

Sparkling Persian yogurt drink with dried mint — polarizing but the right pairing for kebab-heavy meals

Flatbread and Dips

Saffron Rice