The art of Persian rice.

Tender lamb stew braised with split yellow peas, tomato, dried lime, and roasted aubergine — finished with crisped potato straws.

Iran's national stew — slow-cooked herbs, kidney beans, dried lime and lamb, served with steamed saffron basmati.

Aromatic celery and parsley stew with lamb, brightened with fresh mint and lime.

Layered green-bean and saffron rice cooked with cinnamon-spiced minced lamb — a warm, comforting weekday classic.

Fava beans and dill scented basmati rice, paired with melt-off-the-bone braised lamb shank.

Saffron rice jeweled with tart barberries, served with slow-braised chicken in a warm tomato-saffron glaze.

Roasted walnuts and pomegranate molasses simmered slowly with chicken — sweet, sour, deeply nutty.

A Tehran-style pan-cooked kabab — minced lamb and beef seasoned with onion and turmeric, served on saffron rice.

Lentil basmati rice layered with caramelized onions, raisins and dates — finished with cinnamon-spiced lamb.

Roasted aubergine and chicken in a delicate tomato-saffron sauce, finished with dried lime.

Tehran-style pasta with spiced tomato beef ragu — slow-built tahdig crust, golden and crisp on top.

Our signature tasting plate — chef's selection of three rotating khoresh, served with saffron rice and tahdig.

Ghormeh sabzi — slow-cooked herbs, kidney beans, dried lime and lamb — baked inside a golden saffron tahdig crust.

Lamb, split peas, tomato and fried aubergine, baked inside a golden saffron tahdig crust.

Celery, fresh herbs and tender lamb stew, baked inside a golden saffron tahdig crust.

Saffron chicken and tart barberries baked inside a golden saffron tahdig crust.

Tender braised lamb baked between layers of dill and fava bean saffron rice, with a golden tahdig crust.

Tehran-style pan-cooked kabab and tomato baked inside a golden saffron tahdig crust.

Yellow split peas braised with tomato, dried lime, and roasted aubergine. Served with saffron basmati.

Slow-cooked herbs, kidney beans and dried lime — a fully plant-based take on Iran's national stew.

Celery and parsley simmered in fresh herbs and lime — a green, bright vegetarian khoresh.

Smoky charred aubergine, caramelized onion, mint oil and creamy whey kashk — finished with crispy garlic.

Smoked aubergine folded into thick yoghurt with caramelized onion and saffron oil.

Strained Persian yoghurt, finished with extra-virgin olive oil and crushed walnuts.

Cool yoghurt with crisp Persian cucumbers, mint, walnuts, raisins and dried rose petals.

House-pickled vegetables in aged vinegar — sharp, briny, traditional.

Diced cucumber, tomato and red onion, dressed in lime, mint and olive oil.

An abundant platter of fresh Persian herbs, radish, walnuts, feta and warm sangak bread.

A small platter of fresh herbs, walnuts and feta, served with warm bread.

Iced saffron-rose lemonade with a whisper of cardamom — our signature drink.

Persian cucumber, mint, vinegar and honey-saffron syrup — a 2,500-year-old refresher.

Hand-pressed lemonade, gently sweetened.

Chilled, classic.

Chilled, sugar-free.

Sparkling and clean.