Woven with hospitality
Termeh is Persia's most treasured hand-woven cloth — brought out only when guests matter. We named our restaurant after it as a promise.
In Iranian homes, termeh cloth is not for every day. Woven from silk and wool in patterns that take months to complete, it is laid across the table for Nowruz, spread beneath wedding gifts, and unfolded whenever a guest's arrival turns an ordinary evening into an occasion. It is hospitality in fabric form.
That is the feeling we set out to build at 137 Edgware Road — in the heart of the street Londoners call Little Tehran. Not a recreation of a Tehran kebab house, and not a hotel dining room, but the feeling of arriving somewhere the termeh has been laid out for you.
The kitchen
Our menu is built on the pillars of Persian cooking. Kebabs — chenjeh, koobideh, joojeh — are pressed and skewered by hand each morning and grilled over real charcoal. Rice is steamed the long way, so every saffron-stained grain stands apart, and the pot yields its prize of golden tah dig.
The stews cannot be hurried and are not: ghormeh sabzi begins with herbs sautéed slowly until they turn deep green, and fesenjan simmers walnuts and pomegranate for hours until the sauce turns to silk. They are started long before the first guest arrives.
Two floors, one welcome
The ground floor is our bright main hall — easy, comfortable and made for long lunches and family dinners. Upstairs is calmer and more intimate: a quieter room for anniversaries, proposals and conversations that deserve the softer light. When you book a table, you can tell us which suits your evening.
“A guest is a gift from God.” — Persian proverb
We are open every day from noon until midnight, because Persian evenings run late and the best conversations happen over the last pot of tea. Khosh amadid — welcome.
