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Persian Restaurant in Your city. Practical information, direct contact and enquiries in one click.
An Iranian dining table, six days a week
We cook the Iranian home table the way our families do in Tehran and Isfahan — chelo with a crisp golden tahdig, slow stews like ghormeh sabzi and fesenjan that simmer for hours, and kebabs grilled on charcoal and brought to the table on a skewer with sumac and a charred tomato. Saffron is from Mashhad, the rice is two-rinsed Iranian basmati and the herbs are washed by hand.
We seat fifty inside, with a low platform of cushions for those who'd rather eat the way grandparents did, and a small terrace under the wisteria. Tea is on the house at the end of every meal, and Friday lunch — the long Iranian family meal — is our quietest, most generous service of the week.
Opening Hours
Sofreh and the long Friday lunch
Our current menu — discover it on-site or reserve in advance.
Two skewers of seasoned ground lamb grilled on charcoal, served with saffron-scented chelo rice, sumac and a charred tomato.
Chicken thigh marinated in saffron, lemon and yoghurt for 24 hours, grilled on a flat skewer and served with chelo.
The classic Iranian green stew — herbs, kidney beans and lamb shoulder simmered for four hours, served with chelo and tahdig.
Chicken simmered in a thick walnut and pomegranate molasses sauce, served with chelo — sweet, sour, deeply savoury.
A long table of mezze, two stews, mixed kebabs, chelo with tahdig and a pot of cardamom tea — built to share, paced like a family meal.
The long Iranian Friday meal: salad shirazi, ash reshteh, two stews, kebabs, chelo with tahdig and dessert with tea.
« Saffron, charcoal, the sound of a long Friday lunch. »
Persian Restaurant
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