The menu

Tender marinated lamb chenjeh cubes with a juicy koobideh skewer, saffron rice, grilled tomato, salad and herbs.

Saffron-marinated chicken breast grilled over charcoal, with saffron rice, grilled tomato and fresh herbs.

Minced lamb koobideh paired with chicken fillet kebab, served over saffron rice with grilled vegetables.

A full skewer of marinated chicken fillet, char-grilled and served with rice and salad.

Bone-in chicken kebab, marinated overnight for deeper flavour, with rice and salad.

Whole sea bass grilled with saffron, served with rice and a fresh salad.

Four skewers of minced lamb, plus chicken fillet, lamb fillet and bone-in chicken skewers, with rice and salad. Made for sharing.

The grand feast: four koobideh skewers, chicken, lamb fillet, bone-in chicken, lamb neck and lamb shank, with saffron and baghali polo rice.

Slow-cooked chicken in a silky stew of ground walnuts and pomegranate — sweet, sour and deeply savoury.

Iran's beloved herb stew: tender lamb, kidney beans and dried lime simmered with sautéed greens.

Crisp, golden crust of saffron rice — the most fought-over part of any Persian table — topped with your choice of stew.

Crispy chickpea falafel served with fresh, house-made hummus.

Yogurt-and-saffron marinated wings, grilled with a honey glaze.

Warm, freshly baked flatbread — the essential companion to every dish.

Tangy pickled vegetables with garlic, chilli and Persian spices.

Creamy chicken, potato and egg salad with pickles — a Tehran classic.

Cooked spinach folded into strained yogurt with garlic.

Smoked aubergine with tahini, garlic, lemon and olive oil.

Silky chickpea and tahini dip with lemon and olive oil.

Finely chopped cucumber, tomato and onion with lime juice, olive oil and herbs.

Fresh mint, tarragon, radish and spring onion with walnuts and feta.

Parsley and bulgur salad with tomato, mint and lemon.

Hearty noodle soup with herbs, chickpeas, beans, kashk and crispy fried onion.

Dill and broad-bean rice, steamed with saffron.

An extra skewer of hand-pressed minced lamb kebab.

An extra skewer of marinated bone-in chicken.

Crisp golden fries.

Shiraz's frozen rose-water dessert with vermicelli, lime and pistachio.

Saffron-and-rosewater fritters soaked in honey syrup.

House-made dark chocolate ice cream.

Classic vanilla, made in house.

A pot of black tea brewed with rosewater and cardamom, served Persian-style.

Cardamom-scented coffee, lightly spiced with cinnamon.

A double shot of freshly ground espresso.

Rich dark hot chocolate.

Savoury yogurt drink with dried mint — the classic kebab companion.

Fresh watermelon and mint over ice.

Strawberries, blackberries and blueberries, blended over ice.

Chocolate ice cream, syrup and whipped cream.

Freshly squeezed.