• Menu

    Appetizer

    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

    Combo

    Because food tastes better when shared with friends and Family

    • Sini-e-Mahi  ~ King Prawns, two skewers of calamari, skewer of fish served with grilled tomatoes, & home made chilli pickle. Served with a pat of butter on top of saffron-scented basmati rice (chelo), salad and a grilled tomato.

    • Sini-e-kabab ~ A skewer of Lamb filet, Doost Chicken, two skewer koobideh served with saffron steamed rice, grilled tomatoes, & home made chilli pickle. Served with a pat of butter on top of two portions of saffron-scented basmati rice (chelo), salad and a grilled tomato.

    Persian Rice

    A Labour of Love ~ Persian rice will come as a revelation for anyone used to the sticky Asian rice. ‘Chelo’ is light, dry, fluffy and fragrant. It is the axis around which nearly every Persian meal revolves, whether as a simple platter of buttery Saffron rice to accompany grills or as a complex layered ‘Polow’, incorporating meat, vegetables, nuts, herbs & all manner of exotic spices.

    • Baghali Polo Mahicheh ~ is one of the most popular dishes in Iran, and is usually served at parties such as wedding ceremonies. The combination of rice with dills and broad beans is called Baghali Polow, and the fork tender lamb shanks which is served beside the rice is called Mahiche. These two parts served together make a sublime taste.

      The origin of this food dates back to Safavid dynasty that ruled Iran from 1501 to 1722, and the kings were served with rice and lamb shanks. Nowadays it is a frequent dish among Iranian families, but still served and treated like a king’s food.

    • Zereshk Polo ba Morgh ~ One of the most famous dishes in Persian cuisine. It’s full of wonderful flavours such as saffron, turmeric and barberry.

    • A delicious and hearty dish made of aromatic basmati rice, lentils, caramelised onion, dates, raisins, and spices. Served with A skewer of Lamb filet kabab

    • Adas Polow ~ A delicious and hearty dish made of aromatic basmati rice, lentils, caramelised onion, dates, raisins, and spices.

    • Biryani ~ The name comes from the Persian and means ‘fried’ or ‘roasted’.  Rice and minced lamb. for this dish are cooked separately then layered together to form a dish of contrasting flavours and texturs

    • Biryani ~ The name comes from the Persian and means ‘fried’ or ‘roasted’.  Rice and chicken. for this dish are cooked separately then layered together to form a dish of contrasting flavours and textures

    • Biryani ~ The name comes from the Persian and means ‘fried’ or ‘roasted’.  rice and veg. for this dish are cooked separately then layered together to form a dish of contrasting flavours and textures

    Persian Stews

    The Heart of a Culinary Adventure ~ ‘Khoresht’ is a delicate & refined stew. It is a combination of either meat, poultry or fish with vegetables; fresh or dried fruits, beans and sometimes nuts, left to simmer over a lazy flame. Add £4 for rice / salad / southern curly fries or £3 for taftoon or barbari bread

    • Ghalieh Mahi o Maygoo ~ A famous and spicy stew recipe from southern province of Iran (Khuzestan province). It is a combination of fish, prawns, herbs, garlic and tamarind paste

    • Khoresh-e Fesenjan ba Ordak ~ The jewel in the crown of all stews. It is sweet and sour. Traditionally served to mark a celebration, most often the arrival of important friends or family.

       

       

    • Khoresht-e Ghorme Sabzi ~ A traditional and very popular dish in Iran. made with fresh parsley, chives, coriander & fenugreek slowly cooked with kidney beans, seasoned with a blend of Persian limes & spices

    • Khoresh-e Bademjan ba Ghooreh ~ Roasted aubergines simmered in a delicate tomato, young grapes and saffron sauce, This is a great Vegan dish just with aubergine

    Salads

    Side dishes such as salad, rice and bread are commonly used with main courses throughout Persian cuisine.

    • Despite containing big bunches of various different herbs, none overpower the dish, and together with the tangy sumac and citrus they manage to uplift the quinoa and Puy lentils

    • I have a confession to make… I am not a salad eater, and yet, this Grilled Vegetable Salad has converted me. Who knew that grilling a salad would give it so much flavour? I’ve officially fallen in love with salad again, thanks to head chef. Grilled Vegetables served warm over a bed of chilled mix leaves, and feta cheese

    Side Order

    • Kabab Torsh is a traditional kebab from Gilan and Mazandaran provinces in Iran. It is made with Lamb fillet, marinated in a paste made of crushed walnuts, pomegranate juice, chopped parsley, olive oil, and crushed garlic.

    • A Skewer of tender strips of chicken breast marinated in saffron, onions & lime juice

    • A skewers of deliciously moist and flavourful minced Lamb Kabab.

      Kabab koobideh or kūbide is an Iranian meat kabab made from ground lamb. Kabab, as tradition has it that the dish was invented by medieval soldiers who used their swords to grill meat over open-field fires. Koobideh or koubideh refers to the style that meat was prepared, originally meat was placed on a flat stone and smashed with a wooden mallet. It is cooked on a “seekh”, Persian for skewer.

    • Torshi ~ Mixed vegetable pickles are usually served with rich and meaty dishes, polow khoresh (rice and stew) dishes. Torshi is a very appetising side dish and a great flavor enhancer.

    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,

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