Reyhan Restaurant

Koobideh Kabob

Ground beef and lamb seasoned with onion and spices, grilled on flat skewers until the exterior chars slightly while the inside stays juicy

Joojeh Kabob

Bone-in chicken marinated in saffron and lemon, grilled to a golden char with a fragrant citrus-saffron finish

Ghormeh Sabzi

The classic herb, kidney bean, and dried lime stew — deeply green, earthy, and bracingly tart in the way only a long-simmered ghormeh sabzi can be

Barg Kabob

Thinly pounded filet of beef, marinated and grilled over high heat for a tender, slightly smoky result

Fesenjan

Slow-braised chicken in a pomegranate and walnut sauce — sweet, sour, and rich in a way that rewards every bite with layers of depth

Mast-o-Khiar

Thick strained yogurt stirred with cucumber, dried mint, and raisins — cooling and essential alongside the kabob plates

Saffron Rice (Chelo)

Steamed basmati with a saffron crust at the bottom — the tahdig, when it comes out intact, is the best thing on the table