Dine-in menu

Creamy strained yogurt whipped with wild Persian shallots.

Slow-cooked eggplant with whey, mint and caramelised onion.

Diced cucumber, tomato and onion with lime and dried mint.

Hearty herb and noodle soup with kashk and fried mint.

Smoked aubergine folded through garlic, tomato and egg, with warm bread.

Spinach and strained yogurt with toasted walnut and a little garlic.

Northern olives crushed with walnut, pomegranate molasses and mint.

Aubergine slow-cooked with lamb until it gives way, finished with fried mint.

Two skewers of char-grilled minced lamb & beef with saffron rice.

Saffron & lime chicken skewers grilled over charcoal.

Lamb fillet, flattened and marinated in saffron and onion.

One skewer of barg and one of koobideh, for those who cannot choose.

Four lamb cutlets over charcoal, pink in the middle.

Northern sour chicken, marinated in walnut and pomegranate.

The national herb stew with lamb, kidney beans and dried lime.

Walnut and pomegranate, cooked down for hours, dark and sour-sweet.

Split pea and lamb with dried lime, under a heap of fries.

Lamb and aubergine with sour grape.

Fragrant lentil rice with raisins, dates and caramelised onion.

Crisp herb falafel with tahini, pickles and warm flatbread.

The full plate, with bread and herbs.

Split peas and dried lime, made without meat, with saffron rice.

Saffron & rosewater ice cream with pistachio and frozen cream.

Silky saffron rice pudding dusted with cinnamon and pistachio.

Rosewater sorbet with thin starch noodles and lime.

Dates stuffed with walnut under toasted flour and cinnamon.

Warm saffron doughnuts in syrup.

Flatbread pulled from the clay oven to order, blistered and warm.

Steamed basmati, buttered, with a saffron crown.

The golden crust from the bottom of the pot. Ask early, it runs out.

Rice layered with broad beans and dill.

Saffron rice scattered with barberries and pistachio.

Sea bass over charcoal with saffron, lime and sumac.

Southern fish stew, hot with tamarind, coriander and fenugreek.

Prawns fried in a light crust with garlic and lime.

Skewered prawns with saffron butter and grilled tomato.

The house pickles, sharp and cold, cut through everything.

Yogurt with cucumber, mint and a few raisins.

A plate of herbs, radish, walnut and feta, eaten by hand with bread.

Fries with saffron salt.

Two tomatoes taken over the coals until they collapse.

Hot black tea infused with saffron and cardamom.

Rich, finely ground coffee served in the traditional style.

Black tea with a saffron crystal to stir through it.

Dark chocolate with cardamom and a little rosewater.

Herbal infusion of borage, rose and lime blossom.

Chilled sparkling yogurt drink with mint - the kebab’s best friend.

Ancient mint-and-vinegar syrup over ice with cucumber.

Sour cherry cordial over crushed ice.

Cooling seed drink with rosewater, served very cold.

Carrot juice with a scoop of saffron ice cream floating in it.

Bottled still water, 750 ml.