Chenjeh Sultani

Sultani means “fit for a sultan”, and this is the plate Persians order when they can’t choose between their two favourite kebabs. Cubes of lamb fillet — chenjeh — are marinated overnight in onion, saffron and olive oil, then grilled quickly over charcoal so the outside chars while the centre stays blushing and tender.

Alongside it sits a full skewer of koobideh: minced lamb pressed by hand onto a flat blade with grated onion and Persian spices. The pair arrives over a mound of fluffy saffron rice with a fire-roasted tomato, fresh herbs and salad — a complete tour of the Persian grill on a single plate.