Shamshiri Restaurant

Koobideh Kebab

Ground lamb and beef skewer seasoned with onion and spices, grilled to a juicy char and served over fragrant saffron rice with grilled tomato

Joojeh Kebab

Bone-in chicken marinated in saffron and lemon, grilled until the skin blisters and the meat stays remarkably moist

Barg Kebab

Thinly pounded beef tenderloin skewer, charred at the edges with a tender, almost buttery interior

Ghormeh Sabzi

The definitive Persian herb stew — deeply green, slow-cooked with dried limes and kidney beans, bracingly earthy and sour

Fesenjan

Slow-braised chicken in a thick pomegranate-walnut sauce that balances sweet, tart, and bitter in a way no other cuisine quite replicates

Kashk-e Bademjan

Smoky roasted eggplant topped with whey, caramelized onions, and dried mint — best scooped with fresh sangak bread

Mast-o-Khiar

Cool, thick yogurt folded with cucumber, dried rose petals, and mint — a necessary counterpoint to the richness of the kebabs

Zereshk Polo

Saffron-steamed basmati rice studded with tart dried barberries, served as an accompaniment that elevates the whole plate

Ash Reshteh

Thick Persian noodle and herb soup with legumes, whey, and caramelized onions — a deeply comforting starter on cold days

Bastani

Persian-style saffron and rose water ice cream, a light finish after the richness of a full kebab spread