We had dinner there, and were just delighted with the flavors, textures and new dishes. The KASHK –E BADEMJAN (eggplant dip ... a puree of toasted eggplant with sautéed onions, garlic, mint, and Persian cream) was just delightful - especially with the wonderful fresh and hot naan-like bread they serve - and keep on serving until you stop them. For the main course, we split the MAHICHEH (a spring baby lamb shank, Sabzi Polow, and lamb broth) - and it was more than enough.
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