Zaffron Restaurant

Koobideh Kebab

Ground beef and lamb kebab grilled over charcoal with a slight crisp on the outside and juicy, well-spiced interior — served with saffron-stained chelow rice

Joojeh Kebab

Saffron-marinated chicken pieces grilled until golden, fragrant from the saffron and slightly smoky from the grill

Barg Kebab

Thin-sliced beef tenderloin kebab, more delicate than the koobideh, with a clean beefy flavor and slight char

Ghormeh Sabzi

The Persian herb and kidney bean stew — deeply aromatic, slow-cooked with dried limes that lend a distinct sour earthiness

Fesenjan

Pomegranate and walnut stew with a rich, tangy-sweet depth — one of Persian cuisine's most distinctive dishes

Tahdig

The prized crispy rice crust — golden and shattering, often the first thing to disappear at the table

Kashk-e-Bademjan

Smoky roasted eggplant dip finished with kashk (whey), caramelized onions, and dried mint — served with fresh bread

Mast-o-Khiar

Cool yogurt dip with cucumber, dried rose petals, and fresh herbs — a refreshing counterpoint to the rich mains

Zereshk Polo

Saffron rice studded with tart barberries, typically served alongside chicken — visually striking and a good accompaniment