From Tabriz to Shiraz

Persian bazaar cuisine is back at Makan, this time with special homemade extras.

Persian cuisine is back to Makan after last month’s wildly popular Isfahan nights dinner event. In old bazaar tradition, in the northwest of Iran, chelow lamb kebab was served alongside rice with a raw egg yolk cracked right on top and doogh, a refreshing salted yogurt and mint drink. Chef Mehrnaz leaves out the egg yolk in her version, but the doogh– as well as the specially made traditional taftoon bread– makes for a specially authentic experience.

Menu:
– Omelette gooje farangi
Persian-style omelette with saffron
– Masto borani esfenaj
Sautéed spinach and yogurt dip
– Mirza ghasemi
Roasted eggplant and onion dip with garlic, tomato, and turmeric
– Served with specially made taftoon bread
– Chelow kebab zaferani
Persian lamb kebab with saffron
– Saffron rice
– Bal kababi
Persian chicken wing kebab
Served with doogh yogurt & mint drink
– Halva Shirazi with pistachio and cardamom

For more information or to make a reservation
70.954.057