From the salads · No. 21 · Salads
Tabouli
Mixture of chopped parsley, tomato, green onion, mint, lemon juice, bulgur, red onion and extra virgin olive oil.
How it is made
Parsley by the handful, chopped fine, with tomato, green onion, mint, bulgur, red onion, lemon juice and extra virgin olive oil. More herb than grain, the way it should be.
It is the lightest thing on the menu and the right first course before a lamb rack.
More from the kitchen
Shirazi
A combination of fresh chopped cucumbers, tomato, onions, parsley and our delicious house dressing (olive oil and fresh lemon juice).
The dish →
Greek Salad
Feta cheese, kalamata olives, cucumbers, red cabbage, green pepper, and tomato on a bed of romaine lettuce with our house dressing (olive oil and vinegar).
The dish →
Darband Salad
Feta cheese, kalamata olives, cucumber, red cabbage, green pepper, tomato on a bed of romaine lettuce with our house dressing (olive oil and vinegar). With walnuts, raisins and dates.
The dish →
Koobideh Kabob
Two skewers of seasoned ground fillet, pressed by hand, charbroiled and served over saffron rice.
The dish →
Chenjeh
Beef tenderloin in thick cuts, marinated overnight, charbroiled until the edges catch.
The dish →