Takht-e Tavoos Restaurant

Spinach Narguesi

Two sunnyside up eggs cooked over a bed of fresh sautéed spinach topped with crispy onion served with creamy feta cheese, marinated olives, grape tomatoes, and potatoes.

Shahrudi

Two sunnyside up eggs cooked over crispy turmeric infused potatoes and onions topped with nigella seeds, served next to creamy feta cheese, marinated olives, grape tomatoes and fresh greens, from shahrud.

Paneer Boroshteh

Two sunnyside up eggs cooked over fresh halloumi cheese and garlic sauteed in butter topped with nigella seeds, served with marinated olives, tomatoes, smoked salmon, fresh greens and potatoes, from port anzali.

Guisavah

From ardebil, two sunnyside up eggs cooked on a bed of butter-sauteed chopped dates and walnuts topped with nigella seeds, served with feta cheese and ardeh shireh.

Noon O Paneer O Sabzi

A platter of creamy feta with fresh herbs, walnuts and kalamata olives served with persian flat bread. Eat your greens!

Kashk-E Badenjaan

Sauteed and mashed eggplant with mint, topped with persian whey, ground walnut amd caramelized onion.

Zeitoon Parvardeh

Green olives marinated in a sauce of walnuts, pomegranate molasses with a generous amount of garlic and mint.

Khorma Ardeh

Dates stuffed with walnut/ginger drizzled with ardeh (4 pcs).

Barbary Flat Bread

Extra Fried Egg

Feta Cheese

Persian Chai

Drip Coffee

Pot Of Loose Tea

Selection Of Tea From Bags

12 oz. Orange Juice

12 oz. Cranberry Juice

Perrier

330 ml.

Soda

Pomegranate Juice

San Pellegrino

750 ml.

Bottled Doogh

Takht-e Tavoos

Persian

Kalleh Pacheh

A true persian delicacy - a delicious soup made from sheep's head and hooves. At tavoos we serve one hoof and one tongue (depending on availability either lamb or veal tongue) , some bana-goosh cheek meat (depending on availability either lamb or veal), and occasionally eye in the broth with Persian flat bread, pickled garlic, lemon juice, fresh onion and a glass of persian chai.

Haleem

A bowl of steaming porridge made from wheat berries, with shredded pieces of pounded lamb, topped with melted butter, sugar and a blend of seven fragrant spices. Served with toasted barbary bread and a glass of persian chai; it is considered the finest winter breakfast but is delicious all year long!

Maast-O Khiar

A blend of English cucumber, walnuts, raisins, rose petals and mint mixed in a bowl of creamy yogurt.

Borani-Ye Laboo

Steamed red beats chopped and mixed in creamy yogurt.

Small Yogurt Dusted With Rose Petals And Mint

Dizi Sangi

Prepared and served in stone pots called ‘Dizi’; this is a stew of lamb shank, lamb rib, chickpeas, white beans, potato, onion, tomato and spices cooked for over 4 hours. Dizi forms a complete 2-course meal: first the broth is carefully drained from the pot into a soup bowl. The broth is sipped as a soup and often soaked with torn pieces of flatbread in a style called tareed (the slang version is tileet). The meat and the beans are then pounded into a coarse puree to be scooped up with flatbread and eaten with fresh scallions and torshi.

Sholeh Zard

Persian saffron rice pudding.