Rumi

A journey through persia's favourite beginnings - a generous spread of kashk bademjan, kuku sabzi, mirza ghasemi, and freshly baked bread to share

Charred eggplant blended with tomato, egg and garlic, cooked slowly over flame. Smoky, rich, and soulful the taste of caspian fires at dusk

Smoked eggplant gently sautéed with garlic, onion, mint, and walnut, crowned with kashk (whey). Earthy, creamy, timeless a taste of persian soul

200g of hand-minced lamb, marinated with saffron, onions, and persian spices, flame-grilled to perfection. The soul of persian street food simple, smoky, unforgettable

250g of tender chicken breast marinated in saffron and lemon, flame-grilled to a golden finish. Bright and aromatic, kissed by fire

200g of prime beef eye fillet, marinated overnight and flame-broiled to melt-in-your-mouth perfection. A feast of strength and softness

Half chicken confit in butter, served with barberry rice and pomegranate sauce. Golden saffron, crimson jewels persia on a plate

Slow-cooked lamb shank with dill and broad bean rice. Soft, fragrant, and steeped in tradition

A luxurious stew of pomegranate and walnut, simmered with persian spices. Served with saffron rice. Sweet meets tang every spoonful a story of autumn orchards and golden hearths

Golden threads of saffron weaving warmth through every grain