Shamshiri Restaurant

Koobideh Kebab

Ground beef and lamb kebab grilled over charcoal until lightly charred outside and juicy within, served over saffron basmati with grilled tomato

Joojeh Kebab

Saffron and lemon-marinated chicken grilled until golden, bright and aromatic — the most approachable entry point on the menu

Chelo Rice (with Tahdig)

Buttered saffron basmati with a crispy golden crust at the bottom — the best bites are the scraped tahdig shards

Ghormeh Sabzi

Slow-cooked herb stew with kidney beans and dried lime — deeply savory, almost mineral, the kind of dish that tastes like it took all day

Fesenjan

Pomegranate and walnut stew with a sweet-tart depth that balances the richness of the meat — polarizing but rewarding

Barg Kebab

Thinly pounded lamb or beef tenderloin kebab, more delicate than koobideh — well-suited for those who prefer a leaner, less fatty cut

Mast-o-Khiar

Cool yogurt dip with cucumber, dried mint, and herbs — a necessary counterpoint to the intensity of the grilled meats

Soltani

Combination plate of koobideh and barg — the best way to compare the two signature kebabs in one order

Shirazi Salad

Finely diced cucumber, tomato, and red onion with dried lime juice — light, acidic, and essential for cutting through the richness of the kebabs