Traditional Stews | |
|---|---|
| Zereshk Polo Ba Morgh | Marinated chicken leg served with sour barberries, aromatic rice, pistachio, almonds and salad. |
| Khoresht Ghaimeh | Yellow split peas, diced lamb and whole dried lime cooked in a special tomato sauce, garnished with chips. |
| Khoresht Fesenjan | Diced chicken cooked in an ancient, thick sauce of walnut and pomegranate. |
| Khoresht Bademjan | Fried aubergine, diced lamb and whole dried lime cooked in a special tomato sauce. |
| Khoresht Baamieh | Okra cooked in a special tomato sauce with diced lamb, green peppers and potato. |
| Ghormeh Sabzi | An amazing diced lamb stew, cooked in a parsley, coriander and fenugreek sauce with red kidney beans and whole dried limes. |
| Gheime Bademjan | Fried aubergine, diced lamb and whole dried lime cooked in a special tomato sauce. |
| Chello Gosht Gardan | Steamed saffron rice served with lamb neck and salad. |
| Baghali Polo Ba Morgh | Persian rice mixed with broad beans and dill. Served with marinated chicken leg. |
| Baghali Polo ba Mahicheh | Persian rice mixed with broad beans and fresh dill. Served with chunks of lamb shank. |
