Entrees & Stews

Vocabulary practice cards covering Persian rice varieties, kabob entrees, and traditional stews based on the provided restaurant training notes.

Chicken Barg

Chicken breast pounded with the back side of a knife and treated with a savory onion and saffron marinade; reported as the most popular chicken dish.

Chicken Kabob

Five boneless cuts of chicken breast marinated overnight in lemon and lime juice, salt, black pepper, hot sauce, onion, and saffron.

Chilean Sea Bass

Thick cuts of wild-caught bass with a savory onion and saffron marinade (barg wash), served with baghali polo and a charbroiled tomato.

Roasted Salmon

Farm-raised salmon fillets with a savory onion and saffron marinade, char-grilled and served with baghali polo and a charbroiled tomato.

Soltani Kabob

The only combination on the menu, consisting of one skewer of Koobideh (beef) and one Barg kabob (usually beef), meaning 'kings' kabob'.

Barg Kabob

Beef tenderloin pounded with the back side of a knife and marinated with a savory onion and saffron marinade.

Koobideh Kabob

Two skewers of ground chuck seasoned with onions, saffron, salt, and pepper, served with saffron basmati rice.

Shish Kabob

Pieces of Filet Mignon skewered with red bell pepper and onion, washed with a savory onion and saffron marinade.

Chinjeh Lubia Polo

Cuts of beef sirloin marinated with onion, soy sauce, hot sauce, saffron, and sour cream, served on flat bread with pickled sumac red onion, mast mousir, and Persian pickles.

Lamb Kabob

Five boneless cuts of lamb top sirloin marinated in mint, yogurt, onion, saffron, and soy, served with Adas Polo.

Lamb Rack

Three double cuts of lamb ribs marinated with garlic cloves, rosemary, lemon juice, saffron, and extra virgin olive oil, served with Adas Polo.

Lamb Shank

Bone-in meat slowly braised with onion, dried lemon, bay leaves, tomato, and turmeric, served in broth with Baghali Polo on a separate plate.

Shrimp Kabob

Five jumbo shrimp in a zesty saffron aioli marinade (contains egg), served with Shirin Polo and a charbroiled tomato.

Vegetable Kabob

Skewers of red bell peppers, onions, pineapple, yellow squash, zucchini, and white mushrooms marinated with onion and saffron.

Badenjoon

A tomato-based stew featuring eggplant, chuck tender, onion, turmeric, sour grapes, and saffron, served with saffron basmati rice.

Ghormeh Sabzi

A stew of sauteed herbs (cilantro, parsley, fenugreek, leek, and green onion), chuck tender, red kidney beans, and Persian dried lime.