Recipes that took two decades to write down. Notes from the people behind the charcoal pit. Letters from the family that opened the doors in 2003.
Every Persian cook will tell you a slightly different secret. We've collected ours over twenty-three years, and the answer was never about the rice.
Persian saffron isn't an ingredient, it's a season. Here's the route ours takes from the fields of Khorasan to your evening's rice.
Slow-stewed herbs, dried lime, lamb. A dish whose origins predate the kingdoms that named it.
From 6am skewer prep to the last order at 11pm — twelve hours with Ustad Karim, who has worked our Downtown grill for nineteen years.
Dates, doogh, slow-cooked stews, and the dishes our families served us growing up. Reservations are now open across all four branches.
Eight hours, two kilos of walnuts, the right pomegranate molasses. Why a dish this patient is still on every menu we open.
Discover the magic of Ashe Resteh, the traditional Persian noodle soup that blends fragrant herbs, hearty legumes, and a rich, tangy finish.
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