RICE DISHES

Adas Polo (Rice with Lentils) Seasoned basmati rice with lentils, dates and raisins.

Albalu Polo (Rice with Sour Cherries) Basmati rice with sweetened sour cherries, slivered almonds & pistachio nuts

Baghala Polo (Rice with Fava Beans) Basmati rice with fava beans and dill.

Kalam Polo (Rice with Green Cabbage) Seasoned basmati rice with green cabbage and chopped herbs.

Lobiya Polo (Rice with Green Beans) Basmati rice with seasoned tomato & green bean sauce.

Morasa Polo (Jeweled Rice) Basmati rice with slivered orange peels, raisins, barberries (zereshk), slivered carrots, slivered almonds and slivered pistachio nuts. This is a more exquisite version of Shirin Polo (Sweet Rice) and is the traditional Persian wedding dish.

Sabzi Polo (Rice with Herbs) Basmati rice with traditional chopped herbs. This is the traditional Persian new year dish.

Shirin Polo (Sweet Rice) Basmati rice with slivered orange peels, slivered almonds and pistachio nuts. This is the traditional Persian wedding dish.

Tahdig (Crust) Golden crispy crust which froms as the bottom layer of the rice.

STEWS

Alu Espenaj (Spinach & Prune Stew) Stweet and sour spinach stew with prunes. Traditionally made with either chicken or veal.

Bademjon (Eggplant Stew) Tomato based stew with Japanese eggplant. Traditionally made with either chicken or veal.

Fesenjon (Pomegranate Stew) Sweet and sour pomegranate and walnut stew. Traditionally made with either duck or chicken.

Gheymeh (Split Pea Stew) Tomato based stew with yellow split pea. Traditionally made with veal.

Gheymeh Bademjon (Split Pea with Eggplant Stew) Tomato based stew with yellow split pea and Japanese eggplant. Traditionally made with veal.

Ghormeh Sabzi (Herb Stew) Herb based herb stew with kidney beans. Traditionally made with veal.

Karafs (Celery Stew) Herb based stew with celery. Traditionally made with veal.