Shamshiri Restaurant

Koobideh Kebab

Ground lamb and beef mixed with grated onion and spices, grilled over charcoal until the exterior crisps while the inside stays tender and juicy — the benchmark dish for any Persian restaurant.

Joojeh Kebab

Saffron-and-lemon marinated chicken on the bone, grilled until the skin chars at the edges with a golden-yellow hue that announces the saffron before you taste it.

Barg Kebab

Thinly pounded lamb or beef tenderloin marinated and grilled quickly over high heat — leaner and more refined than koobideh, best with a squeeze of fresh lemon.

Ghormeh Sabzi

The signature Persian herb stew — slow-cooked dried fenugreek, parsley, and kidney beans with lamb, deeply savory with an earthy bitterness that defines the dish.

Fesenjan

Chicken or duck simmered in a thick pomegranate molasses and walnut sauce — sweet, tart, and bitter in equal measure, served over saffron rice.

Tahdig

The coveted crispy saffron rice crust — golden and shattering, served alongside the kebabs or stews; the quality of a Persian kitchen is judged on this alone.

Gheyemeh

Split pea and tomato-based stew with lamb and dried limes, topped with crispy shoestring fries — a comforting, tangy counterpoint to the richer herb stews.

Mast-o-Khiar

Thick strained yogurt with grated cucumber, dried mint, and rose petals — essential as a cooling counterpoint to the charcoal-grilled proteins.

Salad Shirazi

Finely diced Persian cucumber, tomato, and onion dressed with dried mint and fresh lemon juice — bright and acidic, cuts through rich stews.

Doogh

Sparkling salted yogurt drink with dried mint — the traditional Persian table beverage; polarizing for newcomers but essential for regulars.