A fresh green spread of chopped herbs, walnuts, crumbled feta cheese & scallion
Fresh creamy yogurt dusted w/ dried mint & rose petals
A dip of sautéed spinach, garlic & fresh creamy yogurt
Delicious creamy yogurt sprinkled w/ shallots.
The rudbar-style (the northern village) zeitoon parvardeh, w/ whole green pitted olives, ground walnuts, crushed garlic, pomegranate paste, sprinkled w/ mint
A rich dip of charred eggplant, crushed garlic, chopped tomato, ground walnut & pomegranate juice
Large green fava beans mashed blended w/ fresh herbs, garlic & drizzled w/ olive oil, served w/ persian pickles
Shoor O Torshi
Pickled garlic, shallots & gherkins served beside finely chopped pickled vegetables & herbs as a side dish
A plate of fresh herbs, red onion & radish to enjoy w/ your meal
Diced english cucumber, red onion, & juicy tomato salad topped w/ herbs in an olive oil lime vinaigrette
Served w/ chelo, salad & grilled tomato all our meat is certified halal we use only pure & simple seasonings such as persian saffron, lemon, onion, salt & pepper
Chelo, or the persian rice served w/ kabob is simpler in style & normally fresh butter is essential to melt on top of the rice to bring out an aroma that enhances the flavour of the rice.
Jujeh Kabob Ba Ostekhon & Zereshk Polo
This is the traditional persian garden restaurant specialty; it consists of grilled cornish hen, on the bone marinated in a lemon-saffron sauce, served w/ persian-style basmati rice garnished w/ dried barberries & grilled tomato
Akbar jujeh style -basted w/ a ground walnut & pomegranate sauce fine, flat leaf-like cut boneless strips of tender chicken breast marinated in a lemon-saffron sauce & grilled on a skewer
‘Leaf kabob’, the cut of the meat is flat & delicate compared to other kabob styles. This succulent beef tenderloin is grilled almost well-done as is the standard for persian kabobs, it is basted w/ saffron infused butter
Kabob-e torsh –basted & served w/ a ground walnut & pomegranate sauce
Some Know It as Kenjeh or Tikkeh Kabob, This Juicy Beef Tenderloin Is Grilled in Chunks & Served w/ Persian-Style Saffron Basmati Rice & Grilled Tomato
Strips of beef tenderloin alternated w/ boneless chicken breast marinated & grilled on a skewer, served w/ persian style saffron basmati rice & grilled tomato
Lamb loin chops marinated in persian spices & grilled on a skewer, it is also known as kabob barreh
Dizi or ‘Abgoosht’
this is one of the most popular dishes in Iran, prepared & served in clay or stone pots called ‘dizi’; it is a stew of lamb shank, lamb rib, chickpeas, white beans, potato, onion, tomato & spices cooked for over 4 hours abgoosht forms a complete 2-course meal: first the broth is carefully strained from the pot into a soup bowl. the broth is sipped as a soup & often soaked w/ torn pieces of barbary flatbread in a style called tareed’ (the slang version is tileet). the meat & the beans are then pounded into a coarse puree to be scooped up w/ flatbread & eaten w/ fresh scallions, creamy yogurt & torshi.