Menu

Smoky eggplant dip with kashk, fried onions, and mint—ideal for shared platters.

Cucumber and mint yogurt; cool contrast to kabab and rice for office spreads.

Grilled eggplant and tomato with garlic and eggs—classic Northern Iranian mazeh.

Stuffed grape leaves with rice, herbs, and split peas—hand-rolled for catering trays.

Herb stew with beef, kidney beans, and dried lime—Persia’s national dish, scaled for teams.

Walnut and pomegranate stew with chicken—rich, festive, and easy to portion per table.

Split pea stew with beef, tomatoes, and fries (saffron potatoes)—classic Thursday-office favourite.

Slow-braised lamb shank in tomato saffron sauce—showpiece for client dinners.

Thick herb noodle soup with beans and kashk—winter town halls and lunch programs.

Saffron chicken skewers with grilled tomato and basmati—high throughput for large headcounts.

Seasoned ground beef skewers—grill-finished, ideal for mixed kabab platters.

Saffron rice with barberries and almonds—pairs with khoresh for buffet lines.

Herb rice with dill, parsley, and cilantro—Nowruz-ready and photo-friendly.

Crispy golden rice from the bottom of the pot—order extra per table for sharing.

Rice with dill and fava beans—classic with lamb and fish programs.