served with chelo, salad and grilled tomato
All our meat is certified HALAL
We use only pure and simple seasonings such as Persian saffron, lemon, onion, salt and pepper
Chelo, or the Persian rice served with kabob is simpler in style and normally fresh butter is essential to melt on top of the rice to bring out an aroma that enhances the flavour of the rice.
Jujeh Kabob ba Ostekhon & Zereshk Polo
This is the traditional Persian garden restaurant specialty; it consists of grilled Cornish hen, on the bone marinated in a lemon-saffron sauce, served with Persian-style basmati rice garnished with dried barberries and grilled tomato
Jujeh Kabob (Breast)
Fine, flat leaf-like cut boneless strips of tender chicken breast marinated in a lemon-saffron sauce and grilled on a skewer
Jujeh Kabob (Leg)
Akbar Jujeh style Jujeh Kabob basted & served with a pomegranate garlic sauce
‘Leaf kabob’, the cut of the meat is flat and delicate compared to other kabob styles. This succulent beef tenderloin is grilled almost well-done as is the standard for Persian kabobs, it is basted with saffron infused butter
Kabob-e Torsh –basted & served with a ground walnut and pomegranate sauce $17.50
Some know it as Kenjeh or Tikkeh Kabob, this juicy beef tenderloin is grilled in chunks and served with Persian-style saffron basmati rice and grilled tomato
Strips of beef tenderloin alternated with boneless chicken breast marinated and grilled on a skewer, served with Persian style saffron basmati rice and grilled tomato
Lamb loin chops marinated in Persian spices and grilled on a skewer, it is also known as Kabob Barreh
Two succulent skewers of our own blend of ground beef and lamb.
1 skewer Kubideh
1 skewer Jujeh (boneless)
1 skewer Kabob Barg
Adasi Bushehri (Vegeterian)
A soup-style stew of red lentils, onions, garlic, cumin and tomatoes drizzled with
tamarind sauce. Served with zereshk polo and spinach borani and salad
Dizi or ‘Abgoosht’
This is one of the most popular dishes in Iran, prepared and served in clay or stone pots called ‘Dizi’;
It is a stew of lamb shank, lamb rib, chickpeas, white beans, potato, onion, tomato and spices cooked for over 4 hours
Abgoosht forms a complete 2-course meal: first the broth is carefully strained from the pot into a soup bowl. The broth is sipped as a soup and often soaked with torn pieces of barbary flatbread in a style called tareed’ (the slang version is tileet).
The meat and the beans are then pounded into a coarse puree to be scooped up with flatbread and eaten with fresh scallions, creamy yogurt and torshi.