Taste Of Persia SJ

Koobideh Kabob

Seasoned ground beef and lamb hand-mixed and grilled on flat skewers until the outside chars while the inside stays juicy — the restaurant's workhorse dish done with care

Joojeh Kabob

Saffron-and-lemon marinated chicken on skewers with a golden hue and bright citrus finish that keeps it from being dry

Ghormeh Sabzi

The classic herb-and-kidney-bean stew with dried limes, deeply savory and bracingly sour — a benchmark dish for judging any Persian kitchen

Fesenjan

Pomegranate and walnut stew with a rich, bittersweet depth that coats slow-braised chicken — polarizing for newcomers, beloved by regulars

Chelow Rice

Saffron-perfumed basmati served with a crispy tahdig crust underneath — the golden rice crust is the most competed-over part of the table

Mast-o-Khiar

Thick Persian yogurt with cucumber, dried rose petals, and mint — cooling and essential alongside the richer stew dishes

Doogh

Carbonated Persian yogurt drink, lightly salted and herbed — an acquired taste that cuts through the richness of a kabob plate