Cooked over charcoal. Served the Persian way.

Persian cooking does not do shortcuts. The lamb sits in onion and saffron overnight. The ghormeh sabzi needs its herbs fried down slowly until they turn almost black. The rice is steamed until a golden crust forms at the bottom of the pan, and that crust is the part everyone fights over.

We opened on Gate Lane to cook the food we grew up on, for a town that had never really had it. Everything comes off the charcoal in front of you, and everything arrives at the table hot enough to complain about.