Our Menu

Grape leaves stuffed with rice, herbs, and ground beef (4)

Grilled eggplant, tomato, onion, and bell pepper.

Chopped cucumber in homemade yogurt with dried mint.

Garbanzo beans, tahini, garlic, and topped with paprika, olive oil, and olives

Diced onions, tomatoes, and cucumbers mixed with fresh lemon juice.

Tradittional lettuce, tomato, and cucumber salad topped off with in-house French sauce.

Fresh salmon filet cooked to perfection, with a side of mixed herb rice with a beautiful aroma

Traditional Iranina lamb and potato stew, thickened with chickpeas. Served with fresh herbs, and sangak bread

Slow-cooked lamb shank served with a side of fresh lima bean steamed rice

Juicy chicken leg quarters with a side of traditional basmati rice drizzled with sauteed barberry

Traditional Iraninan split pea stew with diced beef chunks, and French fries served on top.

Flavorful herbs, and beef chunks slow-cooked, and kidney beans

A mix of pomegranate molasses, ground walnuts, and shredded chicken cooked overnight

A skewer of prime tenderloin grilled to perfection

Single skewer of marinated and grilled, thin-cut fillet.

Single skewer of grilled sirloin lamb chunks.

A skewer of juicy and tender lamb chops grilled to perfection.

Grilled marinated boneless chicken thigh.

Two grilled skewers of traditional minced beef mixed with grated onions

One skewer of chicken kabob along with a skewer of kobideh

One skewer of tender beef barg, with an extra skewer of koobideh

Our personal recipe of a pound cake with a variety of flavors with a chocolate drizzle on top.

Layered dough with a variety of spices drizzled with rose water syrup.