Shabestan

A savory Persian dip made from grilled eggplant and 'kashk' (fermented yogurt whey). Topped with fried onions and mint. Creamy, smoky, and slightly tangy; eat with flatbread.

Smoked eggplant dip from Northern Iran prepared with tomatoes, garlic, and eggs. Rich, smoky, and garlic-forward. Best enjoyed as a dip with bread.

A rich potato salad with diced chicken, peas, eggs, and pickles bound in creamy mayonnaise. Similar to a hearty potato salad. Served cold.

Thick strained yogurt mixed with dried wild shallots (mosir). Tangy and sharp with a distinct garlic-like flavor. Refreshing side dish.

Cool yogurt dip with chopped cucumber and dried mint. Light, refreshing, and crisp. Helps cool the palate when eating spicy food.

Grape leaves rolled with a filling of seasoned rice and herbs. Tangy and savory. Served warm or room temperature.

Whole bell pepper stuffed with a hearty mixture of ground meat, rice, and herbs. Savory and filling.

A traditional Persian herb frittata packed with parsley, cilantro, dill, and leeks. Deep green color with a dense, savory texture.

Creamy chickpea and tahini dip garnished with sumac spice. Nutty with a sour citrusy kick from the sumac. Dip with bread.

Fresh salad made primarily of finely chopped parsley, with mint, onion, and bulgur wheat. Dressed with lemon juice and olive oil. Zesty and herbal.

Assorted fresh vegetable salad. Light and crisp.

Finely diced salad of cucumbers, tomatoes, and onions with a tart lemon dressing. Crunchy and refreshing. Acts as a palate cleanser.

Okra stew simmered in a rich tomato base. Savory with the distinct soft texture of okra. Served with aromatic yellow saffron rice.

Widely considered the national dish of Iran. A deep green herb stew with tender veal and kidney beans, flavored with dried Omani limes for a distinct sour note. Served with rice.

Tomato-based stew with cubed meat, yellow split peas, and soft grilled eggplant. Savory, slightly tart, and hearty. Served with saffron rice.

A fragrant rice dish mixed with fava beans and fresh dill, served with tender lamb. Aromatic, buttery, and very savory.

Chicken served with rice garnished with 'zereshk' (barberries). The berries add a tart, jewel-like contrast to the savory chicken and buttery rice.

Rice cooked with sour cherries and served with chicken. Offers a unique sweet and sour flavor profile.

Known as 'Sweet Rice'. A festive dish featuring rice topped with candied citrus peel, carrots, and nuts. Sweet, floral, and aromatic.

A rich, dark stew made from ground walnuts and pomegranate molasses. Served with chicken. The flavor is a complex balance of sweet, sour, and nutty.

A combination platter featuring meat-free Persian specialties like Mirza Ghasemi (eggplant), Coucou Sabzi (herb fritter), and mixed rice.

Creamy Persian barley soup. Mild, thick, and comforting.

Hearty lentil soup seasoned with Persian spices. Earthy and filling.

Grilled sea bass fillet. White, flaky fish with a mild flavor, served with vegetables.

Grilled salmon fillet served with yellow saffron rice. Rich and oily fish paired with aromatic rice.

Skewers of seasoned ground lamb grilled over fire. Juicy, savory, and soft textured. The most classic Persian kebab.

Boneless chicken pieces marinated in saffron and lemon, then grilled. Bright yellow color with a citrusy, charred flavor.

Grilled baby chicken, likely bone-in. Tender meat with saffron marinade.

Flattened lamb fillet skewer. Very tender and lean meat with a delicate grilled flavor.

Chunks of marinated lamb fillet. Juicier and thicker than Barg. Rich meat flavor.

The 'Sultan's Feast'. A combination plate with one ground lamb skewer (Koubideh) and one lamb fillet skewer (Barg).

A combination plate with one ground lamb skewer (Koubideh) and one chicken skewer (Joojehbi).

A combination plate with one ground lamb skewer (Koubideh) and one baby chicken skewer (Joojehba).

Special combo featuring one ground lamb skewer (Koubideh) and one chunked lamb fillet skewer (Tchenjeh).

Sour kebab. Lamb chunks marinated in pomegranate molasses and walnuts. Tangy, dark, and savory.

The house special grilled skewer.

Grilled bone-in lamb chops. Juicy, fatty, and full of flavor. Eaten off the bone.

Caucasian-style kebab. Lamb fillet grilled with peppers and onions on the skewer.

A premium platter allowing you to select two different main kebab skewers.

Choice of standard sides including aromatic rice, fries, veggies, or salad.

Side portion of rice mixed with broad beans and dill.

Side portion of rice topped with tart red barberries.

Light pastry shells filled with sweet whipped cream, flavored with rose water.

Soft sponge cake rolled with fresh cream. Similar to a Swiss roll.

Frozen dessert made with thin vermicelli noodles, rose water, and lime juice. Icy, crunchy, and refreshing.

Rich ice cream flavored with saffron and rose water, often containing pistachio pieces and frozen cream chunks.

Layered pastry with nuts and syrup. Sweet and flaky.

A set including traditional sweets served with hot saffron tea.

Persian Napoleon style cake. Crispy puff pastry layered with cream. Sweet and delicate.

A combination of Bastani (saffron ice cream) and Faloudeh (noodle sorbet). Creamy meets icy.

Sweet cake soaked in honey syrup.

Daily selection of fresh pastries.