The Persian Grill

All our Grills ‘Kababs’ are marinated with mild spices to enhance the natural flavours of the meats and then grilled, served with grilled tomatoes, & home made chilli pickle. accompaniments for the Kababs are Saffron steamed rice ‘Chelo’. Traditionally one should eat Chelo Kabab by making a small hole in the centre of the Chelo, putting an egg yolk in it, then butter and, a teaspoon or two of Sumac over the Kabab to enhance the exotic flavour of each ingredient. Mix well and start eating it. Sounds odd, but it is extremely delicious. All are served with grilled tomatoes and saffron steamed rice.

  • Shivid Polow Ba Mahi ~ This traditional herbed rice Cholo is most often enjoyed during Nowruz, the Persian New Year, celebrated in late March. Powerful green, earthy flavour of dill & saffron makes this one of my favourite dishes

  • Maygoo Kabab ~ Maygoo Kabab – King Prawns infused with garlic, olive oil & paprika, flame grilled in their shells to seal in the flavour. Served with a pat of butter on top of saffron-scented basmati rice (chelo), salad and a grilled tomato.

  • Chelo Kabab Chenjeh ~ A skewer of lamb fillet marinated in aromatic mixed herbs. Served with a pat of butter on top of saffron-scented basmati rice (chelo), salad and a grilled tomato. (The image is with Lentil rice)

  • Sabzi Kabab ~ marinated red pepper, zucchini, aubergine, red onion & tomato. Served with Mirza Qasemi and pat of butter on top of saffron-scented basmati rice (chelo), salad and a grilled tomato.

  • Joojeh Kabab ~ Tender strips of chicken breast marinated in saffron, onions & lime juice, served with a pat of butter on top of saffron-scented basmati rice (chelo), salad and a grilled tomato. (The images is with Barbary rice)

  • Chelo Kabab Koobideh ~ Two skewers of deliciously moist and flavourful grilled koobideh kebabs with saffron-scented basmati rice (chelo) served with a pat of butter on top, salad and a grilled tomato,