Smoky charred aubergine with garlic, tomato and egg, the Gilan way.

Slow-cooked aubergine with kashk (whey), crispy onion, mint oil and walnuts.

Classic Persian salad of chicken, potato, egg, peas and pickles in a light mayonnaise.

Finely diced cucumber, tomato and onion with dried mint and fresh lime.

Two skewers of minced lamb and beef kebab, grilled over charcoal, with saffron rice.

Chicken breast marinated in saffron and lemon, grilled over charcoal.

Thin lamb fillet marinated in onion and lemon, flame-grilled, with saffron rice.

The royal plate: one skewer of barg and one of koobideh with saffron rice.

Court-style minced kabab wrapped in warm bread. Served at lunch only.

Tender cubes of marinated lamb fillet grilled over charcoal, with bread.

Herb stew with lamb, kidney beans and dried lime.

Slow-cooked spiced stew with tender meat and tomato, served with rice.

The golden, crispy crust from the bottom of the pot, made the way you like.

Golden pan-fried shrimp with Persian Gulf spices, served with rice.

Sliced seasoned chicken, lettuce, tomato and house sauce.

A double burger of chicken and Australian beef, house sauce, brioche bun.

Two char-grilled beef patties, melted cheese, crisp lettuce and house sauce.

Yazdi baklava with pistachio, almond and rosewater syrup.

Chilled Persian yogurt drink with mint.