Finely chopped cucumber, tomato, onion and dried mint with lemon juice & olive oil.
Deep fried halloumi seasoned with balsamic vinegar on greens, sparkled with sesame.
Smoked aubergine in tomato and garlic.
Minty thick yoghurt and cucumber with a hint of garlic.
Fried aubergine and onions in a minty garlic sauce and whey sauce sparkled with crushed walnuts.
Mildly spiced lamb meatballs in tomato sauce.
Crunchy homemade falafel on a bed of hummus.
A delicate blend of chicken, potato, green peas, carrots, and gherkins with egg mayo.
Chunky cucumber, tomato, onion, and olives, seasoned with sesame and pomegranate.
A skewer of Koobideh with Chenjeh or Joojeh.
Saffron and lemon marinated salmon fillet served with a delicate blend of minty garlic and fresh herbs sauce.
The ultimate! Marinated chicken and lamb pencil fillet, served on a bed of saffronic tomato sauce, garnished with red onions and parsley.
Two skewers of very delicate minced lamb served on a bed of saffronic tomato sauce.
Succulent chicken breast marinated in lemon, yoghurt, and mustard, grilled and served on a bed of saffronic tomato sauce.
Lemon and saffron marinated Tiger prawns grilled and served with minty garlic and fresh herbs sauce.
Marinated finest duck breast grilled and covered in a pomegranate and fruit puree.
Marinated tender and succulent lamb pencil fillet served on a bed of saffronic sauce.
Mouth-wateringly seasoned tender lamb pencil fillet grilled and served on a bed of saffronic tomato sauce.
Spinach and onions gently fried in Persian aromatic spices, then simmered in apricot, carrots, and yellow lentils with rosewater.
Finally cut courgette, carrots, mushrooms, and banana, cooked in a mildly spiced tomato and cream sauce, topped with roasted peanuts.
Spinach and onions gently fried in aromatic spices, simmered in apricot, carrots, and yellow lentils with rosewater and saffron, topped with chicken fillets.
Chicken fillet and banana cooked in a tomato and cream sauce with mildly spiced aromatic herbs, topped with roasted peanuts.
Roasted chicken fillets simmered in a golden saffron liquid of rose water, tomato puree, and onion, with ruby barberries.
Streamed cooked leg of duck simmered in a thick pomegranate, crushed walnut, and onion sauce, with a hint of cinnamon and safron.
Tender diced leg of lamb simmered in fried herbs of spinach, parsley, leek and red kidney beans with Persin dried lime.
Tender diced lamb neck fillet, aubergine and tomato, yellow lentils and dried lime, simmered in Persian spices.
Roasted leg of Lamb in garlic, onion, tomato, carrots, and green beans.
Halloumi cheese and seasonal vegetables of, mushrooms, tomatoes, onions, courgettes, aubergines, and peppers, with a minty garlic and whey sauce.