Takht-e Tavoos Restaurant

Koobideh Kebab

Ground lamb and beef mixed with onion and spices, charcoal-grilled and served over saffron-tinted basmati — the defining test of any Persian kitchen

Joojeh Kebab

Saffron-and-lemon marinated chicken on the bone, grilled until the skin chars at the edges and the flesh stays juicy

Ghormeh Sabzi

Herb, kidney bean, and dried lime stew that takes hours to deepen into its characteristic dark, tannic intensity — served with rice

Fesenjan

Pomegranate molasses and ground walnut stew over chicken — sweet-sour-rich in a way that no other cuisine quite replicates

Tahdig

The crispy rice crust — golden, saffron-scented, and the most fought-over item at any Persian table; quality here tracks the kitchen's overall care

Ash Reshteh

Dense Persian noodle and legume soup finished with kashk, fried onions, and dried mint — warming and filling, especially in colder months

Haleem

Slow-cooked wheat and meat porridge, traditionally a breakfast dish — earthy, deeply savory, and rarely done well outside Iranian households

Mirza Ghasemi

Smoky grilled eggplant cooked down with tomato, garlic, and egg — simple, rustic, best scooped onto flatbread