Mehman Restaurant

Deep-fried and mashed eggplant, sauteed onions, and fried mint.

Mashed chickpeas, garlic, tahini, olive oil, and lemon juice.

Oven-baked eggplant, egg, roasted mint, and garlic.

Dolmas. Vine leaves stuffed with rice and herbs.

Fried rice with sabzi stew or gheimeh stew.

Persian pickles.

Meat stock, tomatoes, potatoes, barley, carrots, and parsley.

Cucumbers, tomatoes, red onions, lime juice, dried mint, and a tablespoon each of oil, salt, and pepper.

A combination of chengeh kebob and koobideh served with rice and grilled tomato.

Tenderloin chunks soaked in walnuts, pomegranate, olive oil, and herbs, served with rice and grilled tomato.

For meat lovers! A perfect lamb and beef combo with four broiled chunks of bone-in rack of lamb and a skewer of koobideh ground beef kebob, served...

Six pieces of bone-in grilled lamb kebob.

One skewer of grilled beef kebob (barg) and one skewer of ground beef kebob (koobideh).

Chunk of juicy tenderized beef kebob served with rice and grilled tomato.

One skewer featuring tender pieces of bone-in chicken, served with rice and grilled tomato.

Two skewers of ground beef kebob served with sangak bread.

Baked in the oven and topped with fried sliced carrots and raisins. Served with your choice of meat.

Slowly cooked chicken leg served with barberry rice topped with Baghali polo.

Beef chunks, cooked with yellow split peas and traditional tomato sauce, and topped with eggplant.