Tanur

A classic Persian appetizer made from mashed fried eggplants mixed with kashk (fermented whey). It is seasoned with sautéed mint, garlic, and walnuts. It has a rich, creamy, and savory flavor, perfect for spreading on bread.

A specialty from northern Iran based on grilled smoked eggplants, tomato, garlic, and eggs (often blended). It has a distinctive smoky flavor and a soft, rich texture.

Crispy patties made from spiced and fried chickpeas. They are golden on the outside and soft on the inside, with an herbaceous and earthy flavor. Served on creamy hummus.

A velvety dip made from cooked chickpeas, tahini (sesame paste), lemon, and garlic. It has a delicate, nutty flavor, ideal as an accompaniment to bread.

Rolled vine leaves stuffed with a mix of rice, herbs, and spices. They have a fresh and slightly tangy flavor, with a tender texture.

A large Persian meatball made with minced meat, rice, and a blend of aromatic herbs, often with a surprise center like a dried plum. Cooked in a flavorful sauce, it is tender and juicy.

A type of thick frittata or vegetarian casserole made from zucchini, carrots, and eggs, enriched with spices. It is fluffy and flavorful, typically served in slices.

The most popular kebab in Iran, made with minced beef seasoned with onion and spices, pressed onto flat skewers, and grilled. It is incredibly juicy and flavorful.

Chicken pieces marinated in a mixture of saffron, lemon, and onion, then grilled. The chicken is tender, aromatic, and has a bright golden-yellow color.

A prized kebab made with thinly pounded and marinated beef fillet, then grilled. The meat is very tender and has a delicate yet juicy flavor.

A mixed combination offering both beef fillet and saffron chicken fillet. Ideal for those who want to taste two types of tender and flavorful meat.

A mixed platter featuring a skewer of saffron-marinated chicken and a skewer of minced meat (Kubideh). It offers a contrast of textures and flavors.

A unique skewer alternating pieces of chicken and pieces of beef (or lamb), marinated and grilled together. It offers a variety of flavors in every bite.

The 'Sultan's Kebab', a rich dish combining a fillet skewer (Bargh) and a minced meat skewer (Kubideh). It is the ideal dish for red meat lovers.

A rich bowl served with mixed kebab morsels (chicken, minced, and fillet) accompanied by basmati rice and sesame. A complete way to savor different varieties of grilled meat.

A sharing platter featuring three different skewers: chicken, beef fillet, and minced meat. Perfect for two people to sample the best of Persian grilling.

A crispy and golden baked rice timbale, made by mixing rice, yogurt, saffron, and eggs. It has a crispy crust (tahdig) and a soft, fragrant interior.

A vegetarian stew made from fried eggplants and split lentils (lappe) cooked in a tomato and dried lime sauce. Served with basmati rice.

A tender chicken stew flavored with curry, accompanied by zucchini. Served with steamed basmati rice to absorb the flavorful sauce.

A famous sweet and sour stew prepared with finely chopped walnuts and pomegranate molasses, in which chicken is cooked. It has a dark color and a unique, rich, and complex flavor.

Lamb shank slow-cooked until very tender, served with a special basmati rice mixed with dill and other herbs. A highly appreciated festive dish.

A saffron rice timbale with a golden, crispy crust. The mixture of rice, yogurt, and eggs makes it rich and compact. Often garnished with barberries (sour berries).

Okra stew and tender veal pieces cooked in a spicy tomato sauce. The okra has a unique texture that pairs well with the thick sauce and rice.

Vegetarian version of the okra stew in tomato sauce. Flavorful and light, served with white basmati rice.

The Iranian national dish: a stew of mixed aromatic herbs (parsley, cilantro, chives) with red beans, veal, and dried lime. It has a deep, herbaceous, and slightly sour flavor.

Classic stew with veal, yellow split lentils, and fried eggplant in tomato sauce. Enriched with the flavor of dried lime and served with rice.

Traditional thin and soft bread, perfect for accompanying appetizers and wrapping kebabs.

A dip based on thick yogurt mixed with grilled eggplants. Fresh and smoky at the same time.

Creamy yogurt enriched with cooked spinach and garlic. A healthy and refreshing side dish.

Simple thick white yogurt, excellent for balancing the spicy flavors of the main dishes.

The classic Persian tzatziki: yogurt mixed with diced cucumbers and dried mint. Very refreshing and light.

White yogurt flavored with sumac, a red spice with a tart, lemony taste.

Yogurt mixed with Persian wild shallots (musir). It has a more delicate and refined garlic flavor than common garlic.

Traditional salad of finely diced cucumbers, tomatoes, and onions, dressed with lemon juice and dried mint. Very refreshing.

A rich and colorful salad with fresh vegetables, savory feta cheese, olives, and crunchy walnuts.

Olives marinated in a delicious paste of walnuts, pomegranate molasses, garlic, and herbs. A specialty from northern Iran, sweet, tangy, and savory.

White basmati rice steamed using the Persian method to achieve long, separate, and fluffy grains.

Fried potato sticks, crispy and golden.

Traditional Persian saffron and rosewater ice cream, enriched with pistachio pieces and sometimes frozen cream flakes. Fragrant and sweet.

Layered dessert of crispy phyllo pastry filled with chopped dried fruit and soaked in sweet syrup or honey.

A selection of traditional Persian pastries, including nougat-based sweets (gaz), caramel (sohan), and chickpea flour (nokhodchi).

A fresh and creamy spoon dessert with the intense flavor and green color of Persian pistachios.

A glass of selected house red wine.

A glass of red wine with more complex body and structure.

Half-liter carafe of house wine.

Umbrian red wine, typically balanced and fruity.

Intense Apulian red wine, with notes of ripe fruit and spices.

Superior quality Primitivo from Basilicata, structured and persistent.

Lazio red wine based on Syrah, spicy and enveloping.

Organic Lazio red wine, fresh and drinkable.

Full-bodied and tannic red wine based on Aglianico grape.

Classic Central Italian red wine, versatile and fruity.

Abruzzese red wine with character, with notes of sour cherry and spices.

Elegant Umbrian red wine, a blend of local grapes including Sagrantino.

Warm and enveloping Sardinian red wine, with hints of Mediterranean scrub.

Tuscan Sangiovese-based red wine, dry and savory.

Elegant red wine from northern Italy, with aromas of berries.

Venetian red wine of medium structure, with aromas of cherry and violet.

Sicilian red wine, predominantly Nero d'Avola, fruity and pleasant.

Prestigious, powerful, and rich Venetian red wine, made from dried grapes.