Menu Study

This is Sangak, a traditional Persian sourdough flatbread baked on hot pebbles.

Here is the paneer sabzi with cheese and fresh herbs. It is traditionally enjoyed with sangak bread before the meal.

This is Maast-o-Khiar dip, our house-made yogurt served with cucumber, walnuts, and rose petals from Kashan. You can enjoy it with bread.

These are our charcoal-grilled saffron chicken wingettes, lightly spiced with a touch of Jalapeño.

This is Kashk-o-Bademjoon, a very popular Persian appetizer made with charcoal-roasted eggplant, onion, garlic, and turmeric. The sauce is kashk, a rich reduced yogurt sauce, along with fried mint.

This dish was created to celebrate the Golden Square Mile, the neighborhood we are proud to be part of, and Tahchin, one of the most craved dishes in Iran. This dish is Tahchin, which is a crispy saffron rice served on top of spring herbs, pistachios, and barberries.

Charcoal-grilled ground beef kabob with sumac served with grilled vegetables (shallot, tomato, jalapeño).

This is our saffron and yogurt marinated chicken breast, charcoal-grilled and served with grilled vegetables and sangak bread.

Barg Kabab is a traditional Persian kebab made with thin slices of beef tenderloin. It's been aged in saffron and onion juice.

Shishlik is lamb chops prepared in the Persian way. The lamb is Kamouraska, which is the highest quality lamb in Quebec.

Slow-cooked crushed walnuts for 8 hours with pomegranate molasses. The oil in the dish is the natural walnut oil extracted from long slow cooking. Served with Duck Confit.

Ghormeh Sabzi is the national dish of Iran. Five fresh herbs are cooked together for six hours with dried lime and red beans. Served with Kamouraska Lamb Shank

This is Salad Shirazi from the city of Shiraz in southern Iran. It features finely chopped cucumber, tomato, and onion with verjuice. It's a great side with kebabs and other plates.

House-made yogurt with Iranian wild shallots. It's a great add-on to kabab flavours.

This is house-made yogurt with smoked eggplant and sumac. It's a great side with beef and lamb kebabs.

We are proud of our rice; it is imported from the northern part of Iran. Prepared in the traditional way, it is boiled and then steamed for one hour and topped with saffron. It is fluffy and has a great taste.

Aged pickled garlic in white wine vinegar. You have to enjoy this with each bite of your kebabs.

This is Persian Love Cake, a financier with rhubarb jam, rose water, cardamom, and orange juice. On top is yogurt mousse.

This is Faloodeh, a very popular traditional Persian frozen dessert made with rice vermicelli and rose water, topped with poached barberries, a tart berry native to Iran.

This is chocolate date cake. On top is our house-made halva ice cream, served with sesame brittle.

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