GHORMEH SABZI STEW
IRAN’S NATIONAL DISH, SLOW COOKED LAMB IN PARSLEY, CORIANDER, CHIVES, FENUGREEK SAUCE WITH KIDNEY BEANS AND SUN DRIED LIME SERVED WITH SAFFRON RICE    20.5

SHOLE GHORMEH

CEREMONIAL FOODS FOR THE WEDDING CEREMONIES, ORIGINATING FROM AMOL CITY IN MAZANDARAN PROVINCE (NORTHERN IRAN AND CASPIAN SEA REGION).

LAMB NECK (WITHOUT BONES) SLOW COOKED IN SPECIAL AND LOCAL SPICES, SERVED WITH SUMAC RICE AND SPECIAL SAFFRON RICE AND NORMAL RICE, AND DECORATED WITH A LAYER OF FRESH PARSLEY AND CHOPPED ONION   23

FESENJOON STEW

FESENJOON HAILS FROM THE VERDANT NORTHERN IRANIAN HILLS AND COAST, BREAST CHICKEN COOKED SLOWLY IN TANGY SWEET, SOUCE GRINDED WALNUTS AND POMEGRANATE PURE SOUSE SERVED WITH SAFFRON RICE     20

GHALIEH MEYGO
A LOCAL SOUTHERN IRANIAN DISH WITH PRAWN’S, TAMARIND, GARLIC, CILANTRO AND FENUGREEK HERBS SERVED WITH SAFFRON RICE   

ADAS POLO
BASMATI RICE WITH DATE, RAISINS, LENTILS, CINNAMON, MINCED MEAT, SAFFRON 

FLAVOR OF ZAFERUW
SLOW COOKED CHICKEN BREAST IN YOGURT, SAFFRON, OREGANO& PISTACHIO TOPPED WITH BARBERRIES, SERVED WITH SAFFRON RICE      

TAHCHIN
OVEN BAKED RICE MIXED WITH YOLK & YOGURT SAFFRON WITH LAYER OF SHREDDED CHICKEN TOPPED WITH SLIVERED ALMONDS & PISTACHIOS   

GUSHT LUBIA

CEREMONIAL FOODS,ORIGINATING FROM KASHAN(NORTHERN PART OF ISFAHAN PROVINCE,IRAN)
CONSISTS OF LAMB WITH WHITE KIDNEY-BEAN STEW COOKED WITH ONIONS AND
LOCAL SPICES SERVED WITH SAFFRON RICE       

SHIRIN KHORESH

THE MOST POPULAR MEAL FOR THE WEDDING CEREMONIES IN LAHIJAN REGION LOCATED IN THE GILAN PROVINCE (NORTHERN IRAN AND CASPIAN SEA REGION).

SAFFRON RICE TOPED WITH SLOW COOKED BREAST CHICKEN, CARAMELIZED FRIED ONIONS, RAISINS AND GHEYSI (VERY SWEET AND PLEASANT APRICOT THAT GROWS IN IRAN REGION) COOKED IN LOCAL FLAVOR   

SHAMI ROODBARI STEW

A LOCAL NORTHERN IRANIAN DISH MADE WITH MEAT BALL WITH BEEF MINCE (CORIANDER SEEDS, LOCAL HERBS) SLOW COOKED IN RICH TOMATO SAUCE SERVED WITH SAFFRON RICE    

MORASA POLO

THE KING OF ALL PERSIAN DISHES, MORASA POLO, OR PERSIAN JEWELLED RICE, BEDAZZLES THE EYE WITH TWINKLES OF RED, GREEN, ORANGE AND GOLD.

SAFFRON RICE TOPPED WITH SLOW COOKED SAFFRAN BREAST CHICKEN AS WELL AS COMBINATION OF SLIVERED PISTACHIOS, ALMONDS,BARBERRIES, ORGANIC ROSE AND A FLAVORFUL ORANGE PEEL     22 

BEEF TONGUE    

SLOW COOKED AND FORK TENDER BEEF TONGUE IN TOMATO, CARDAMON, CINNAMON SAUCE TOPPED WITH PISTACHIOS, ALMONDS, BARBERRIES SERVED WITH SAFFRON RICE           

GILAN GHORMEH SABZI

A LOCATED   GILAN DISH (NORTHERN IRAN AND CASPIAN SEA REGION).

IRAN’S NATIONAL DISHSLOW, SLOW COOKED LAMB IN , CORIANDER, CHIVES, FENUGREEK SAUCE WITH KIDNEY BEANS AND SUN DRIED LIMEN AND A WHOLE EGGPLANT AND TOMATO (THIS TWO SERVED ONLY ON GILAN PROVINCE) SERVE WITH SAFFRON RICE     22.5

ZERESHK POLO MAJLESI

PERSIAN CLASSIC DISH MADE WITH ZERESHK (BARBERRIES), MORGH (CHICKEN), AND POLO, WHICH IS THE STEAMED AND FLUFFY PERSIAN SAFFREAN RICE, SERVED IN PERSIAN DINNER PARTIES, WEDDINGS AND MOST FESTIVE CELEBRATIONS          

TAVA KEBAB

A LOCAL NOORDWEST IRANIAN DISH (CITY OF TABRIZ) WITH BEEF &LAMB MINCE GENTLY SEASONED WITH  LOCAL SPICES AND

FINELY CHOPPED VEGETABLES AND HERBS BAKED ON LAYER OF JUICY TOMATO SOUSE AND TOPPED WITH ONION, TOMATO AND FIERY PEPPER SERVED WITH SAFFRON RICE, COMES WITH FRESH ORGANIC VEGETABLES (BASIL AND MINT), RADISH, CHERRY TOMATOES ANDFRESH GREEN LEMON    

LAVANGI CHICKEN

A LOCAL NORTHERN IRANIAN DISH (BORDER TOWN OF ASTARA IN GILAN PROVINCE) A CHICKEN STUFFED WITH LOCAL HERB, FRESH POMEGRANATE SEEDS, FOREST PLUM SAUCE, WALNUTS, ONIONS, AND VARIOUS CONDIMENTS AND SLOW COOK IN THE OVEN SERVED WITH STEAMED BASMATI RICE TOPPED WITH SAFFRON RICE (FOR TWO PERSON) 

SARDASHI KEBAB

A LOCAL AND TRADITIONAL IRANIAN DISHES AND A KIND OF KEBAB FOR HAMEDAN PROVINCE.

THIS KEBAB IS ONE OF THE MOST FAMOUS AND REMARKABLY OLD KEBABS WITH GOOD SMELL INDICATING A PART OF THIS CULTURE AND PEOPLE’S LIFESTYLE. SARDASHI, A TRADITIONAL AND VALUABLE FOOD OF HAMEDAN (AS A HISTORICAL AND CIVILIZED CAPITAL OF IRAN, WITH A RICH CULTURE AND FOOD TRADITION)

THIS KEBAB IS COOKED WITH A COMBINATION OF LAMB MEAT, ONION, POTATO, GREEN PEPPER, SALT, LOCAL SPICES AND TOMATO, SERVED WITH SAFFRON RICE AND COMES WITH FRESH ORGANIC VEGETABLES (BASIL AND MINT), RADISH, CHERRY TOMATOES AND FRESH GREEN LEMON   

GHEYMEH NESAR

CEREMONIAL FOODS,ORIGINATING FROM QAZVIN(OLD CAPITAL OF IRAN), LAMB MEAT BRAISED WITH ONIONS AND SPICES, AS WELL AS STEAMED RICE AND A FLAVORFUL COMBINATION OF SLIVERED PISTACHIOS, ALMONDS, BARBERRIES, AND SLICED ORANGE PEEL     22.5

DO PIYAZE MEYGO

A LOCAL SOUTHERN IRANIAN DISH( CITY OF BUSHEHR ON THE PERSIAN GULF COAST) SHRIMP FLAVORED WITH SAFFRON AND GARLIC, COOKED WITH ONIONS AND POTATOES AND LOCAL SPICES AND TOMATO SAUCE SERVED WITH SAFFRON RICE    19.5