Yas Restaurant

Koobideh Kabob

Ground beef and lamb kabob seasoned with onion and spices, grilled over charcoal with a juicy interior and light char on the outside

Joojeh Kabob

Saffron-marinated chicken kabob, tender and golden, served over rice with a grilled tomato that soaks up the drippings

Ghormeh Sabzi

Classic herb and kidney bean stew with dried fenugreek and a deep, slightly bitter complexity that takes hours to develop properly

Fesenjan

Pomegranate and walnut stew with chicken, balanced between tart and rich — one of the more demanding Persian dishes to execute well

Tahdig

Crispy saffron rice crust served inverted — golden, crackling, and the best indicator of a kitchen that takes Persian cooking seriously

Zereshk Polo

Barberry rice with saffron — tartly jeweled grains that pair well with any of the kabobs as an upgrade from plain chelo

Mast-o-Khiar

Thick yogurt with cucumber and dried mint — a necessary cooling counterpoint to the rich stews and charred meat

Kashk-e Bademjan

Roasted eggplant topped with whey, caramelized onion, and dried mint — earthy and satisfying as a starter