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Grilled shrimp served with a lemon and shrimp butter sauce
Velvety roast of eggplant, caramelized onion and goat’s milk yogurt with minced beef
Rich, smoky blend of grilled eggplant, roasted garlic and tomato
Zucchini stuffed with Tabrizi spices, rice and beef
Tangy plate of green olives and walnut
Sautéed spinach, caramelized onion, with walnuts and homemade yogurt
Runner beans, fresh dill and a creamy lime dressing
Thickened soup of vegetables and bulgur
Tart and semi-sweet soup of herbs, dried plums and grains
Cucumber, red onion and tomatoes with a lime vinaigrette dressing
Romaine with walnut, beets, feta cheese and a walnut dressing
Spring mix with beans, radishes, cucumber, onion and Balsamic dressing
Mild Persian shallots diced with homemade yogurt
Creamy, thick homemade yogurt with cucumbers and aromatic herbs
Whole garlic cloves aged to sweetness for at least one year
Whole baby eggplant stuffed with garlic and herbs
Relish of thick and smooth mango and tamarind
Minced array of vegetables and eggplant
Braised medallions of veal with tangy rhubarb and saffron
Slow cooked beef with roasted eggplant, saffron and tomato
Boneless leg of lamb, red beans and dried lime in a bouquet of aromatic greens
Moulard duck leg in a velvety sweet and tangy sauce of pomegranate and walnuts
Saffron seared dark chicken meat in a light tomato sauce and rice perfumed with exotic spices
Veal and lentils with caramelized onions, currant and dates
String beans and braised beef with saffron, cumin and cinnamon
Combination of one sirloin and one ground strip with grilled tomato
Combination of one chicken breast and one ground breast strip with tomato
Skewered Cornish hen in a lively onion and lemon marinade
Juicy marinated lamb kabab and ground lamb with pistachio
Braised beef shank with lightly cooked carrots, onions and potatoes
Whole lamb shank braised with okra, string beans, chick peas and eggplant
Crisp and tender cutlet of chicken breast, sautéed lightly
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