This small, charming location has been on College for quite some time. They serve Persian dishes that celebrate the complexity and unique flavours of this cuisine. The decor of the restaurant is also a celebration of Iran’s rich culture – beautiful works of art, fascinating photographs and sumptuous textiles cover the walls. The stews are the star here, and several have vegetarian options.
📍420 College St.
Fesenjaan
A stew of ground walnut and pomegranate reduction with chicken breast, topped with dried barberries, served with saffron basmati. This is one of our favourite dishes to come out of the Middle East!
Qomeh Sabzi
A stew of boneless lamb chunks cooked in a green herb sauce with red kidney beans and sun-dried lime.
Mirza Qasemi
Purée of smoky charred eggplant cooked in a garlic tomato sauce, served with Bagali polo dill and fava bean rice.
Zeitoun Parvardeh
Green olives marinated in pomegranate walnut sauce with fresh garlic and mint. A classic in Iranian restaurants.
Tea
Tea is much loved in Iran. Persia was an important part of the Silk Road trade route connecting Europe and China.
Mosama-ye Qarch (Mushroom Mosama)
Occasionally offered as a special item, this is a delicious stew of three types of mushroom, chicken and pickled grapes.
Kashk-e Bademjoom
A delicious appetizer of charred eggplant, Kashk (Persian Whey) sautéed garlic and caramalized onions.
Qormeh Sabzi
A generous serving of boneless lamb, green herb sauce, red kidney beans and sun-dried limes (garnished with fresh tomatoes and pomegranate seeds.
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