Lusso Restaurant

Oven roast eggplant, fried mint, caramelized onions, turmeric, and whey.

Slow smoked eggplant, roast tomato, and garlic crisps.

Peppermint, garlic, and special herbs.

Crunchy rice, saffron, yogurt, and eggs.

A unique traditional stew with pomegranate juice, walnut, and chicken. Served with rice.

Pomegranate, tari apricot, barberries, herbs, and spices in special sauce.

Whole duck, pomegranate, ground walnuts, fragrant herbs, and vegetables. Serves up to three.

Traditional stew with juicy pieces of veal shank, red kidney beans, and fresh herbs. Served with rice.

Traditional dish with darbari rice, barberries, and chicken.

Traditional dish with broad fava, dill rice, and lamb shank.

Eggplants, ground beef, tomatoes, herb, and spices.

Eggplants, tomatoes, sour grapes, and pomegranate juice.

Whole chicken, pomegranate, ground walnuts, fragrant herbs, and vegetables. Serves up to two.

Traditional stew with rice pieces of veal shank, saffron lime, yellow split peas, and julienne cut potatoes. Served with darbari rice.

Chicken and chenjeh.

One skewer of charbroiled, juicy boneless chicken breast infused with saffron, and spices.

Breast and leg grill.

One skewer of charbroiled seasoned tenderloin veal.

One skewer of charbroiled seasoned filet mignon veal.

Chicken and kobideh.

Tender cuts of veal, marinated in pomegranate sauce, and walnuts.

Mince meat, onion, tomatoes, and pepper.

Two skewers of juicy charbroiled ground beef.

Barg and koobideh.

One skewer of charbroiled, juicy boneless chicken thigh infused with saffron, and spices.

One skewer of selected pieces of French rack og lamb.

Date, crystal sugar, and cinnamon for four.