Let’s talk about the star of the show: the kebabs. Beluga grills them over open flames until they’re smoky, tender, and just a little charred—that’s the Persian way.
The Koobideh (minced lamb kabab) is a must. It’s spiced with onion and turmeric, then flattened onto a skewer and cooked so fast it stays juicy. Pair it with saffron rice, and you’ve got a plate that hums.
Don’t skip the Zereshk Polo—barberry rice with chicken. The tiny red berries pop with tartness that cuts through the richness of the meat. It’s a flavor trick Persian cooks have used for centuries: contrast makes everything taste better.
Small Bites, Big Flavors
Start your meal meze-style. The Mast-o-Khiar (yoghurt with cucumber and mint) is a refreshing dip that feels like a palate reset. Grab some warm flatbread and dig in.
🤩 JUICY BBQ MEATS & STARTERS - Beluga - Persian Cuisine - (Birmingham
Another gem: Kashk-e Bademjan. It’s a velvety eggplant dip swirled with whey and sautéed onions. Sounds humble, tastes divine. You’ll be scraping the bowl clean.
Fun fact: Kashk is a fermented yogurt product so prized in Iran that it’s sometimes called “the Persian secret sauce.” It adds Umami without shouting about it.
