Entrees

 

Kabobs

 

All delicately prepared and cooked over an open flame.

Served with a huge portion of light, fluffy, world-famous basmati rice

topped with saffron alongside grilled tomatoes.

For $2.00 all entrées can have half rice, half salad (Green or Shirazi).

 

Skewered Chicken Kabobs —

 

36. B.B.Q. Chicken (Joojeh Thigh Filet)

Naturally-fed, skinless, boneless chicken thigh, marinated and cooked to perfection. Served with BBQ sauce on the side.  12

 

37. Chicken Filet (Joojeh Barg)

Marinated chicken tenders charbroiled on a skewer. 16

 

38. Cornish Game Hen (Joojeh ba Ostekhon)

Naturally-fed, skinless (except wings) marinated Cornish game hen charbroiled over an open flame. 15

 

39. Breast of Chicken (Joojeh Seaneh)

Pieces of marinated chicken breast (boneless, skinless) fired over an open flame. 12

 

40. Ground Chicken (Koobedeh Morgh)

House-ground skinless, boneless thigh filet of chicken mixed with grated onions.  Skewered and slowly charbroiled.  One skewer 9     Two skewers 12

 

Skewered Beef Kabobs —

 

45. Tenderloin Shish Kabob (Cangeh Kabob ba felfel, Peayaz)

Chunks of USDA filet mignon skewered along with bell pepper and onion and cooked over

an open flame to your taste. 16

 

46. Ground Sirloin (Koobedeh)

One of our most popular dishes. House-ground top sirloin mixed with grated onions and charbroiled on a skewer.  One skewer 9     Two skewers 12

 

47. House Filet Mignon (Barg)

Thin slices of USDA filet mignon marinated, skewered, and charbroiled. 18

 

48.  Beef Combo (Soltani)

Combination of the House Filet Mignon and ground sirloin.  King of the dishes, also fit for a Queen.  22

 

Skewered Lamb Kabobs —

 

50. Rack of Lamb (Shish Leek)

Marinated pieces of rack of lamb, elegantly prepared to satisfy your appetite. 20

 

51. Lamb Shish Kabob (Changeh Barreh)

Marinated Lamb Tenders, skewered with bell peppers and onions and charbroiled to perfection. 20

 

52. Filet of Lamb (Barg Barreh)

A skewer of Marinated Lamb tenders prepared in thin slices and charbroiled. 18

 

 

 

Skewered Sea Food Kabobs —

 

55. Prawns Kabob (Kabob Maygou)

Marinated butterfly jumbo prawns skewered and cooked over an open flame. 15

 

56. Filet Rainbow Trout (Mahi Ghezel Ala)

Charbroiled filet of trout with lemon juice and saffron cooked over an open fire. 15

 

 

57. Salmon Steak

Steak of salmon is marinated in lemon juice and saffron and charbroiled over an open flame. 15

 

 

 

Stews

 

60. Meat Stew (Gheymeh)

Yellow split peas with beef cooked slowly with caramelized onions, tomato saffron sauce, and dried lime. Topped with potato sticks. 12

 

61. Herbs Stew (Gormeh Sabzi)

A variety of finely chopped herbs that are slowly cooked to perfection with beef, kidney beans and sundried lime. 12

 

62. Heavenly Stew (Fesenjon)

Finely ground walnuts mixed with pomegranate juice. Slowly cooked with chicken breast for a sweet and savory flavor treat. 12

 

 

House Specials

 

66. Barberry Pilloves with Chicken (Zereshk Polo ba Morgh)

Barberry and caramelized onion mixed with Basmati rice and saffron. Served with a braised chicken leg soaked in saffron tomato sauce. 12    

 

67. Lamb Shank (Chelo Mahicheh)

Braised lamb shank with potatoes and carrots in light tomato saffron sauce. Served with basmati rice topped with saffron. 14

 

68. Sautéed Rainbow Trout (Chelo mahi Ghezel Ala)

A filet of trout slowly sauteed in vegetable oil and finished with lemon butter sauce and a sprinkling of parsley. 15

 

69. Sautéed Salmon Steak (Chelo Mahi Azad)

Slowly sautéed in vegetable oil and seasoned with a butter lemon sauce, this salmon steak  is guaranteed to spark your taste buds. 15