Zereshk polo ba morgh is chicken on saffron rice with caramelised barberries and pistachios. What barberries are, how Persian rice is cooked and how best to eat it.
Mezze is small starters to share: herb frittata, aubergine dip, mirza ghasemi, falafel and cucumber yoghurt on one board, all vegetarian at BANOO. What is in each bowl and how to eat it with bread.
Ghormeh sabzi is the deep green herb stew often called Iran's national dish: beef, kidney beans and saffron rice, with a vegetarian version too. What goes into the pot and how to eat it.
Kubideh (koobideh) is the classic of the Persian grill: a flat skewer of minced beef and lamb with grilled tomato and buttered saffron rice. What makes it special and how to eat it.
