Tehranto

Koobideh Kabab

Ground lamb and beef hand-kneaded with onion and spices, grilled on flat skewers until charred outside and juicy within — served over saffron-tinged basmati

Joojeh Kabab

Whole chicken marinated overnight in saffron, lemon, and onion, grilled until the skin catches and the meat stays remarkably moist

Tahdig

The crispy rice crust — golden, shattering, buttery — that separates a serious Persian kitchen from a mediocre one; Tehranto's holds up

Ghormeh Sabzi

Herb and kidney bean stew slow-cooked with dried limes and fenugreek until the flavors collapse into something deeply savory and faintly sour

Fesenjan

Pomegranate-walnut stew with chicken — sweet, tart, and nutty in equal measure, a reliable benchmark for any Persian kitchen's ambition

Mirza Ghasemi

Charred eggplant mashed with tomato, garlic, and egg into a smoky, brick-red dip that disappears fast with fresh lavash

Mast-o-Khiar

Cool strained yogurt folded with cucumber, dried rose petals, and mint — essential counterpoint to the char of the kababs

Ash Reshteh

Thick Persian noodle and legume soup finished with kashk (whey), fried onion, and mint oil — hearty enough to anchor a cold Toronto evening