Kashk o Bademjoun (Eggplant Dish)

Qazvin-style haleem: wheat and shredded meat slow-simmered for hours into a creamy porridge, finished with cinnamon and sugar. 24 oz, served Friday through Sunday.

A classic Persian spread of warm flatbread, tangy feta cheese, and a bundle of fresh herbs, simple, fragrant, and satisfying.

Thick yogurt blended with dried Persian shallot (mousir), yielding a tangy, mellow dip with a subtle savory bite.