Smoked Eggplant, Egg, Tomato and Touch of Garlic served with Pickled Vegetables and Bread
*Main served with Rice and Persian Saffron
Golden Fried Eggplant with Touch of Garlic, Whey and Mint
served with Crispy Fried Onion, Pickled Vegetables and Bread
Smoked Eggplant, Walnut, Pomegranate Paste and Touch of Garlic served with Bread
Marinated Olives with Walnut, Pomegranate Paste and Touch of Garlic
Marinated Black Olives with Red Onions, Pomegranate Paste and Herbs (V)
Cucumber, Persian Yoghurt and Mint
Garden Vegetables Pickled in Vinegar
Pickled Garlic in Vinegar
Cucumber, Tomato and Onion with Min
Small
Large
Mirzaghasemi, Kashke Bademjan, Kalekebab, Adas Polo, Baghali Ghatogh, Shirazi Salad/Shish Andaz, Zeytoon Parvardeh, Mast-o-Khiar,
and Torshi Served with Bread
Wild Persian Barberries, Slivered Pistachio and Almond, Rice and Persian Saffron Served with Slow Cooked Tender Chicken
Wild Persian Barberries, Rice and Persian Saffron Served with Slow Cooked Tender Chicken
Slow Cooked Lamb Shank Served with Broad Bean, Dill, Rice and Persian Saffron
Lean Lamb and Fresh Herbs Simmered to Perfection with Red Beans, Dried Lime and Spices Served with Rice and Persian Saffron
Lean Lamb, Yellow Peas and Eggplant, Tomato and Dried Lime Served with Rice and Persian Saffron
Slow Cooked Chicken Lovely Legs, Onion, Plum and Apricot Served with Rice and Persian Saffron
Slow Cooked Chicken Lovely Legs with Ground Walnuts, Pomegranate Paste Served with Rice and Persian Saffron
Rice and Persian Saffron Served with Sultana, Lentils and Slivered Almond
Steam cooked Eggplant with Ground Walnuts, Pomegranate Paste and Tomato
Served with Rice and Persian Saffron
Saffron and Yoghurt-Infused Rice Layered with Chicken Served with Barberries and Slivered Pistachio
Saffron – Pistachio Ice cream, Saffron Pear and Saffron Cotton Candy
Traditional Persian Ice Cream: Saffron – Pistachio – Rose Petal and Rose Water
Cake Served with Turkish Style Pear Dessert and cotton candy
Cinnamon, Cardamom, Rose
pot
* Kitchen will be closed on 9:30 pm on Fridays and Saturdays and at 9 pm on Tuesdays, Wednesdays and Thursdays.