Chelo Kabab Koobideh
IRR 14.5Two skewers of char-grilled seasoned minced lamb and beef, served over saffron basmati rice with grilled tomato.
Halal
720 cal
20 min
Dine-in menu
Mezze to open, charcoal down the middle, rosewater to finish.
Chef Javad Central
4 dishes
Kababs
Joojeh Kabab
IRR 13Saffron and lime marinated chicken skewers, tender and smoky, with grilled vegetables.
Halal
Mild Spice
540 cal
18 min
Kabab Barg
Premium fillet of lamb marinated in saffron, onion and olive oil, flame-grilled to order.
Halal
610 cal
22 min
Kabab Soltani
IRR 22The royal platter - one skewer of koobideh and one of barg, with double saffron rice.
Halal
940 cal
25 min
4 dishes
Khoresht (Stews)
Ghormeh Sabzi
IRR 12.75The national stew of Iran - slow-cooked herbs, kidney beans and tender lamb with dried lime, over rice.
Halal
Gluten Free
560 cal
15 min
Fesenjan
IRR 14.25Rich pomegranate and walnut stew with braised chicken, sweet and tangy, served with rice.
Halal
Contains Nuts
680 cal
15 min
Gheimeh Bademjan
IRR 12Split-pea and lamb stew topped with fried aubergine and crispy potato straws.
Halal
590 cal
15 min
Baghali Polo ba Mahicheh
IRR 18.5Dill and fava-bean rice with a slow-braised lamb shank.
Halal
810 cal
30 min
3 dishes
Rice & Polo
Zereshk Polo ba Morgh
IRR 13.5Barberry-jewelled saffron rice with saffron-braised chicken.
Halal
640 cal
20 min
Tahchin
IRR 13.75Golden saffron-yoghurt rice cake layered with chicken, crisp on the outside, fragrant within.
Halal
700 cal
25 min
Adas Polo
IRR 10.5Lentil rice with dates, raisins and caramelised onion - a comforting vegetarian classic.
Vegetarian
520 cal
18 min
4 dishes
Appetizers (Pisheghaza)
Mast-o-Khiar
IRR 5.5Chilled yoghurt with cucumber, mint and a scatter of walnuts and rose petals.
Vegetarian
Gluten Free
180 cal
5 min
Kashk-e Bademjan
IRR 6.75Smoky mashed aubergine with whey, caramelised onion, mint and walnut.
Vegetarian
260 cal
10 min
Mirza Ghasemi
IRR 6.5Chargrilled aubergine folded with garlic, tomato and egg.
Vegetarian
Gluten Free
240 cal
12 min
Sabzi Khordan
IRR 5A basket of fresh herbs, walnuts, feta and warm barbari bread.
Vegetarian
210 cal
5 min
3 dishes
Traditional Drinks
Doogh
IRR 3.25Chilled sparkling yoghurt drink with dried mint and a pinch of salt.
Vegetarian
Gluten Free
90 cal
2 min
Sharbat-e Sekanjabin
IRR 3.75Ancient sweet-and-sour mint syrup cooler served over ice with grated cucumber.
120 cal
3 min
Khakshir
IRR 3.5Refreshing London-rocket seed drink with rosewater - a summer favourite.
80 cal
3 min
3 dishes
Hot Beverages
Persian Black Tea (Chai)
IRR 2.5Fragrant Ceylon-style black tea brewed in the samovar, served with rock sugar (nabat).
5 cal
5 min
Saffron & Cardamom Tea
IRR 3.25Black tea infused with saffron threads and green cardamom.
10 cal
6 min
Persian Coffee
Rich, finely-ground coffee simmered in the traditional style.
15 cal
6 min
3 dishes
Cold & Sweet
Faloodeh Shirazi
IRR 4.75Frozen rose-water vermicelli with lime and sour-cherry syrup.
Vegetarian
220 cal
4 min
Bastani Sonnati
IRR 4.5Saffron and rosewater ice cream studded with pistachio and frozen cream.
Vegetarian
Contains Nuts
320 cal
3 min
Pomegranate Cooler
IRR 4.25Fresh-pressed anar juice over crushed ice with mint.
Vegan
Gluten Free
140 cal
3 min
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Ingredients
Allergens
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