Persian Foods

Persian kotlet: pan-fried beef and potato patties seasoned with turmeric and onion, served sandwich-style in fresh bread with lettuce and pickles, with a side of fries.

Charcoal-grilled skewers of lamb heart and liver, a classic Persian offal kabob seasoned simply and seared until smoky and tender.

Slow-simmered tripe, cleaned and tenderized for hours until mild and delicate, a traditional Persian offal preparation often served warm.

Walnut cooked pomegranate sauce mixed with a side of basmati rice. Without Meat

Persian split pea and tomato stew simmered with dried lime and saffron, topped with crisp golden potato straws, made without meat.

A festive Qazvin specialty: saffron rice layered with tender meat, barberries, slivered almonds, pistachios, and candied orange peel, a fragrant jeweled rice.

Yellow split peas stew with string fries, fried skinned eggplant and a side of basmati rice. Without Meat

Steamed Basmati rice and sour cherries served with juicy marinated chicken .

Steamed basmati rice mixed with barberries served with juicy marinated chicken.

Sauteed vegetables cooked with dried limes, red kidney beans and special seasoning, and a side of basmati rice. Without Meat

Steamed basmati rice, lentils, caramelized onion, raisins, and dates served with juicy marinated chicken.

Sheep's head and trotters slow-simmered overnight into a rich, gelatinous broth, a hearty traditional Persian breakfast dish.

Lamb, chickpeas, and potatoes slow-simmered for hours in a stone crock, strained for broth, then mashed and scooped with warm bread.

A rich Persian stew of ground walnuts and tangy-sweet pomegranate molasses, slow-simmered with chicken until deeply glazed.

Persian stew of tender eggplant slow-simmered in a saffron-tomato sauce, its tang deepened with dried lime, a rich, sweet-savory Persian classic.

Fried eggplant and split peas slow-simmered in a saffron-tomato sauce with dried lime, a classic Persian stew of deep, tangy flavor.

Persian split pea stew slow-simmered in saffron-tomato sauce with dried lime, traditionally topped with crisp golden shoestring fries.

Iran's beloved herb stew, a slow-simmered blend of parsley, cilantro, and fenugreek with kidney beans and tangy dried lime.

Slow cooked with onions, salted black pepper served with baghali polo.

Slow cooked with tomato paste and onions, salt black pepper served with baghali polo.

Delicious marinated charbroiled seasoned ground beef served with steamed basmati rice mixed with green beans and tomato sauce.