Every dish, browsable.

Hearty chickpea and kidney bean stew with lamb, tomato, and warm spices, finished with crushed walnuts and dried lime.

Lentil rice with caramelized onion, raisins, and dates.

Silky, herb-rich soup thickened with split peas and lentils, finished with crispy fried onions and a swirl of cooling yogurt.

Stuffed eggplants in saffron-tomato sauce.

Fragrant saffron rice layered with fresh dill, tender fava beans, and succulent chicken.

Dill and fava-bean rice with a fall-off-the-bone lamb shank.

Tender saffron-marinated chicken kebab charred over flame, served with buttery saffron rice and grilled tomato.

Charred ground lamb kabab with saffron-infused basmati rice, topped with a raw egg yolk and butter.

Stuffed grape leaves with rice, herbs, and split peas.

Pomegranate and walnut sauce coating tender chicken or lamb, sweet and tangy with a luxurious depth.

Tender lamb and split peas simmered with tomatoes and dried limes, served over fluffy saffron rice with crispy potato straws.

Gheymeh's eggplant cousin — split peas, lamb, and fried eggplant.

Aromatic kidney beans and dried limes stewed with fresh herbs and lamb, a beloved Persian comfort food served over fluffy rice.

Crisp mixed greens with fresh herbs, tomatoes, and cucumbers with a house special recipe dressing.

Saffron-yogurt marinated grilled chicken (joojeh).

Saffron-rosewater wheat halva.

Sweet carrot rice with saffron chicken and warm spices.

A single skewer of saffron-yogurt grilled chicken.

Pan-cooked ground-beef kabab, the home-style version.

Cabbage rice with herbed meatballs, in the style of Shiraz.

Silky roasted eggplant layered with garlicky yogurt, topped with crispy shallots and a drizzle of kashk.

Okra stew in a tangy tomato-and-lemon sauce.

Celery and kidney beans simmered with lamb in a bright, lemony tomato sauce served over fragrant rice.

Green-bean and tomato stew with cinnamon-scented lamb.

Eggplant and tomato stew with tender lamb.

Giant herb-stuffed meatball from Tabriz.

Persian herb frittata, deep green and packed with spring herbs.

Golden potato and herb frittata studded with walnuts and barberry, crispy at the edges and tender within.

Ground lamb and potato patties, fried until golden and crispy, served with tomato and cucumber pickle.

Spiced rice with green beans, ground beef, and tomato.

Yogurt with cucumber, mint, and walnuts.

Creamy yogurt dip studded with tart pickled shallots, a refreshing Persian palate cleanser.

Cucumber, tomato, olives, feta, and red onion in lemon-oregano dressing.

Saffron-orange chicken over rice, scented with cardamom.

Persian chicken-and-potato salad with peas, pickles, and egg.

A Nowruz-style platter of fresh herbs and greens.

A vibrant plate of fresh herbs - the soul of every Persian meal.

Herbed rice with pan-seared salmon — the Nowruz classic.

Crisp tomatoes, cucumbers, and onions tossed with fresh herbs, lime juice - a bright, refreshing Persian classic.

Three crisp pastries stuffed with spiced potato and beef.

Persian milk-and-rice pudding, served with rose syrup.

Sweet rice with candied orange peel, almonds, and pistachio.

Saffron rice pudding with rosewater and pistachio.

A comforting soup made with barley, fresh vegetables, and a rich broth, finished with seasonal ingredients selected by the chef. Ingredients may vary and can be customized to suit your event and dietary preferences.

Vibrant parsley salad with bulgur, tomatoes, lemon, and mint—a bright, herbaceous Middle Eastern classic.

Crispy-bottomed saffron rice cake layered with yogurt, chicken, and barberry—a showstopping Persian favorite.

Saffron rice jeweled with tart barberries, served with chicken.