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Sides & Salads
Main Courses (Grills)
Main Courses (Stews)
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44. BAGHALI POLO
A fragrant rice dish made with broad beans, saffron and dill. Served with salad or yoghurt dip.
45. ADAS POLO
An aromatic rice dish made with green lentils, caramelised onions, raisins and cinnamon.
46. LOOBIA POLO
A fragrant rice dish made with chopped green beans, caramelised onions and mild spices. Served with salad or yoghurt dip.
47. ALBORZ JEWELLED RICE
A colourful dish made with barberries, saffron, sliced almonds and pistachios. Served with sa lad or yoghurt dip.
48. ASHE RESHTEH
A traditional soup, made with Persian white noodles, pulses and fresh herbs and whey yoghurt sauce.
49. KARAFS (CELLERY) STEW
An aromatic stew made with celery, parsley, mint and pinto beans. Served with saffron rice.
50. BAAMIEH (OKRA) STEW
A flavoursome dish made with okra in a rich tomato sauce with mild spices. Served with saffron rice.
51. GHORMEH SABZI STEW
Aromatic green herbs, red kidney beans, onions and dried limes. Served with saffron rice.
52. GHEIMEH BADEMJAN
Aubergine and lentils cooked In a rich tomato sauce with mild spices. Served with saffron rice.
Grilled aubergine with caramelised onions and mint topped with whey yoghurt sauce. Served with freshly baked tattoon bread.
54. MIRZA GHASEMI
Smoked aubergines, tomatoes, egg and fresh garlic. Served with freshly baked taltoon bread.
All vegetarian dishes are served with salad or yoghurt dip.