Tah-deeg, meaning "Bottom of the pot," is a must-have on any Iranian dining table. It is made up of rice placed at the bottom of the pot, cooked until crispy, then topped with your choice of moose stew (listed on the last page).
Sir Torshi is one of the best-taste side dishes in Persian cuisine. It is basically made of garlics, pomegranate juice, Walnuts, and vinegar
Kashk Bademjan Dip
$10.00
Sautéed and pureed Persian eggplants, caramelized onions, and drained yogurt (kashk).
Cucumbers, tomatoes, onions, house vinaigrette.
House-made yogurt, cucumbers, sun-dried dill.
A tasty Iranian recipe from Gilan Province, is a combination of green olives, garlic, walnuts, mint, pomegranate and pomegranate molasses, and Angelica seeds.
Garbanzo beans, tahini, garlic, and olive oil.
Potato salad with pulled chicken, green peas, and pickles.
House-made yogurt, minced shallots.
Minced smoked eggplants, and roasted tomatoes.
Paneer Sabzi Plate
$11.00
A plate of garden fresh herbs, feta, cucumbers, and tomatoes.
Greens, cucumbers, tomatoes, carrots, cabbage, house vinaigrette.
White wine and vinegar pickled carrots, cucumbers, and cauliflower.
Fire roasted beets, pomegranate basil sauce, crumbled goat feta. (available autumn and winter)
