Roses Kebab Land Restaurant

Koobideh Kebab

Seasoned ground lamb and beef pressed onto wide skewers and charcoal-grilled until lightly charred outside with a juicy, herbed interior — the house signature

Joojeh Kebab

Saffron-and-lemon marinated bone-in chicken grilled over charcoal, arriving golden with a subtle floral fragrance that defines good Persian technique

Barg Kebab

Thin-pounded beef tenderloin kebab grilled quickly over high heat — tender and slightly smoky, best eaten immediately off the skewer

Mast-o-Khiar

Thick strained yogurt with finely diced cucumber, dried mint, and a hint of garlic — a cooling counterpoint to the richness of the kebabs

Doogh

Lightly effervescent salted yogurt drink with dried mint — the traditional Persian table drink that cuts through the char and fat of the kebabs

Chelow (Saffron Rice)

Long-grain basmati steamed with saffron butter and finished with a golden tahdig crust — the foundation every kebab plate is built on