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Creamy strained yogurt whipped with wild Persian shallots.
Slow-cooked eggplant with whey, mint and caramelised onion.
Diced cucumber, tomato and onion with lime and dried mint.
Hearty herb and noodle soup with kashk and fried mint.
Two skewers of char-grilled minced lamb & beef with saffron rice.
Tender saffron-marinated fillet of lamb, flame-grilled.
Saffron & lime chicken skewers grilled over charcoal.
A skewer of koobideh and a skewer of barg — the king’s plate.
Norwegian salmon with saffron butter and grilled vegetables.
The national herb stew with lamb, kidney beans and dried lime.
Split-pea and lamb stew crowned with crispy potato straws.
Slow-cooked chicken in a rich walnut & pomegranate sauce.
Smoky grilled eggplant with garlic, tomato and egg.
Fragrant lentil rice with raisins, dates and caramelised onion.
Crisp herb falafel with tahini, pickles and warm flatbread.
Saffron & rosewater ice cream with pistachio and frozen cream.
Silky saffron rice pudding dusted with cinnamon and pistachio.
Rosewater sorbet with thin starch noodles and lime.
Hot black tea infused with saffron and cardamom.
Rich, finely ground coffee served in the traditional style.
Chilled sparkling yogurt drink with mint — the kebab’s best friend.
Ancient mint-and-vinegar syrup over ice with cucumber.