LiT Team

Boz ghormeh is a rustic stew from Kerman of lamb and chickpeas, pounded and finished with kashk and fried garlic.

Isfahani beryani is spiced minced lamb and lung cooked in a small pan and served on flatbread with basil and walnuts.

Yatimcheh is a meat-free Persian stew of fried aubergine, tomato, onion and garlic, eaten with rice or bread.

Kashk-e bademjan is a Persian dip of fried aubergine, onion and kashk, topped with mint oil and walnuts.

Baghali polo ba mahicheh layers dill and broad bean rice with lamb shanks braised until they fall off the bone.

Kebab koobideh is Iran’s favourite kebab: minced lamb and onion grilled on flat skewers over charcoal.

Akbar joojeh is crisp fried young chicken from Gilan, finished with sour pomegranate molasses and garlic.

Kotlet are crisp Persian patties of minced meat, grated potato and onion, fried until golden.

Khoresh karafs is a sour Persian stew of lamb, celery and fried herbs, served with saffron rice.

Chelo morgh is chicken braised with onion, garlic and saffron, served with fluffy steamed rice.