Thairan restaurant - Persian (Iranian), Arabic, Thai food تایران رستوران ایرانی غذای ایرانی و عربی

A classic Persian kebab made from ground meat, seasoned with onions and spices. Juicy and tender texture. Typically served with rice or bread.

A combination platter featuring one skewer of ground meat kebab (Koobideh) and one skewer of chicken kebab (Joojeh). Offers a variety of textures and flavors.

Grilled skewers of ground chicken seasoned with onions and saffron. A lighter alternative to red meat kebabs, soft and flavorful.

Grilled chunks of marinated meat, usually lamb or beef. Tender and smoky with a distinct char.

Grilled chicken pieces marinated in a sour pomegranate and walnut sauce. A savory and tangy flavor profile distinctive to Northern Iran.

Chicken kebab marinated with fresh herbs, giving it a green hue and aromatic flavor. Zesty and tender.

Grilled meat pieces, often alternating with vegetables like bell peppers. Savory and smoky.

Bone-in chicken pieces, grilled to perfection. The bone adds extra flavor and moisture to the meat.

Rolled chicken fillet skewers, shaped like snails ('Halazoni'). Tender and marinated, usually with saffron and lemon.

A traditional dish where kebabs are served in a bowl, often bathed in melted butter and tomato sauce. Rich and indulgent.

A celebratory Persian dish of steamed rice with dill and fava beans, served with a slow-cooked, tender lamb shank. Very aromatic and savory.

Steamed rice with dill and broad beans, paired with slow-cooked lamb neck. The meat is extremely tender and falls off the bone.

A chicken stew or platter served with sauce and vegetables. Savory and comforting.

Tender beef tongue, slow-cooked until soft. Rich in flavor and smooth in texture.

A smoky dip made from roasted eggplants, garlic, and tomatoes. Often mixed with eggs. Soft, savory, and best eaten with flatbread.

Pan-fried patties made from ground meat, grated potatoes, and onions. Crispy on the outside and soft inside.