All Appetizers are served with a Garnish of Barbari Bread

  • Sabzi Khordan ~ A plate of fresh herbs, is served at most Persian meals, as an appetiser, or do as the Persians do  leave it on the table throughout the meal. Served with Taftoon bread

  • Zeytoon Parvardeh ~ Northern Province of Iran (Gilan). It is made with olives, pomegranate paste, walnuts, garlic and herbs.

  • Kuku Sabzi ~ Fresh coriander, dill, spring onion, parsley, lettuce, egg, walnut and barberry, served with wild garlic yoghurt dip, served with Barbari Bread

  • Kuku Sabzi, Mast-o-Musir and Zeytoon Parvardeh

  • Kashk-e Bademjon ~ The quintessential Persian appetiser. Aubergine, whey ‘kashk’, caramelized onion and garlic. served with warm Barbari Bread

  • Yoghurt Aubergine ~ Aubergine fried in olive oil, garlic, onions, mint with creamy yoghurt , delicious appetiser especially for aubergine lovers.

  • Mast-O-Khiar ~ This cool and healthy dip can be served along side rice and meat, or simply with bread. No Persian meal is complete without Maast-o khiar!

  • Borani – E- Esfenaj  ~ A combination of spinach, garlic, thick creamy yoghurt, walnuts and min. Goes wonderfully well with most rice and stew dishes, grilled meat & fish

  • Mast-O-Musir   ~ Yogurt with finely chopped wild garlic

    MusirPersian shallots (allium stipitatum)  taste and smell somewhat like very mild garlic, without giving garlic breath. It adds refreshing flavor to yogurt that takes it to a whole new level!

  • My favourite yogurt dishes, wild garlic, spinach, cucumber & aubergine, served with Barbari Bread

  • Eshkeneh ~ Sauteed onion, fresh fenugreek & the last minute a poached egg. (vegan without the egg)

  • Asheh Anar ~ Elegant way to begin a meal. Delicious combination of delicate and hearty, served with Barbari Bread