Ziba Persian Restaurant

Koobideh Kabab

Ground beef and lamb blend pressed onto wide flat skewers, grilled with just enough char to develop a crust while staying moist inside — best eaten directly off the skewer over saffron rice

Joojeh Kabab

Saffron and lemon-marinated chicken pieces grilled on skewers until the skin caramelizes and the meat stays tender — a gentler entry point than the lamb options

Ghormeh Sabzi

Persian herb and kidney bean stew slow-cooked with dried limes until deeply fragrant — the kind of dish that tells you whether a Persian kitchen is serious

Fesenjan

Pomegranate and walnut stew with chicken — sweet-tart and rich, with a depth that balances against the bright saffron rice

Kashk e Bademjan

Roasted eggplant dip finished with whey (kashk), caramelized onions, and dried mint — earthy and tangy, best scooped with warm lavash

Mast o Khiar

Thick strained yogurt with cucumber, dried rose petals, and herbs — cooling contrast to the char-heavy kebab plates

Chelo (Saffron Rice)

Basmati rice steamed with saffron and finished with a tahdig crust — the crispy bottom layer is the prize; ask for extra if they'll give it

Doogh

Sparkling Persian yogurt drink with dried mint — polarizing for first-timers but cuts through the richness of stews and grilled meats perfectly