Berenjak
Menu with Prices in the UK

Traditional Persian sourdough flatbread baked live on the clay walls of the tanoor, seasoned with nigella seeds and za'atar.

Nutty wholewheat sourdough flatbread baked directly on blistering river stones, creating a textured crispy surface.

Clay-oven flatbread brushed with garlic butter and toasted white sesame seeds right out of the tanoor.

Strained thick Persian yoghurt blended with pungent wild garlic shallots and cracked black pepper.

Creamy yoghurt dip folded with diced cucumber, dried Persian mint, sultanas, and fragrant rose petals.

Coal-blackened aubergine cooked down with fermented sour whey (kashk), fried dried mint, crispy garlic, and toasted walnuts.

Smoked Northern Iranian aubergine stewed with charred tomatoes, roasted garlic cloves, and soft Cacklebean eggs.

Silky smooth chickpea purée blended with toasted sesame tahini, lemon juice, sumac, and cold-pressed extra virgin olive oil.

Traditional Persian salad of poached shredded chicken, waxy potatoes, boiled egg, gherkins, garden peas, and mayonnaise.

Creamy sheep's milk Persian feta served with fresh tarragon, mint, radishes, spring onions, and raw walnuts.

Two skewers of minced British Halal lamb shoulder seasoned with onion and black pepper, grilled over open coals.

Succulent boneless British chicken breast marinated in saffron, yoghurt, lemon juice, and dried lime, flame-grilled.

Spicy chicken thighs marinated in fiery red chilli paste, saffron, garlic, and sour verjuice, charred over charcoal.

Tender cubes of prime British lamb fillet steeped in onion juice, saffron, and cracked pepper, grilled pink.

Marinated chunks of dry-aged British lamb rump skewered with shallots and charred over aromatic mangal coals.

Thinly pounded tender fillet of British lamb marinated in saffron, onion verjuice, and butter, flash-grilled over high heat.

Whole spring poussin cut into pieces on the bone, steeped in saffron and lemon juice, flame-charred to juicy perfection.

The ultimate combination of one minced lamb Koobideh skewer and one saffron Jujeh chicken skewer served with grilled tomato.

Feasting platter with Lamb Koobideh, Saffron Jujeh, Lamb Fillet Chenjeh, blistered chillies, plum tomatoes, and dual bread baskets.

Slow-braised British lamb shank stew with yellow split peas, sundried black limes, cinnamon, and topped with crisp shoestring potatoes.

Iran's iconic national stew of tender lamb shoulder, finely chopped parsley, coriander, fenugreek, red kidney beans, and dried black limes.

Slow-simmered duck stew cooked in a rich, dark sauce of pureed toasted walnuts and sweet-sour pomegranate molasses.

Fluffy steamed Persian long-grain basmati rice crowned with fragrant bloomed saffron and melted butter.

Steamed saffron basmati rice tossed with tart ruby barberries sautéed in butter, sugar, and slivered green pistachios.

The golden, crunchy, buttery caramelized crust from the base of the Persian rice pot (subject to daily availability).

Finely diced Persian cucumbers, vine tomatoes, and red onions tossed with dried mint, sour verjuice, and olive oil.

Traditional Persian pickled cauliflower, carrots, shallots, and celery steeped in vinegar, turmeric, and nigella seeds.

Abundant basket of crisp fresh Persian herbs: mint, tarragon, coriander, basil, breakfast radishes, and raw spring onions.

Plum tomatoes and Turkish long green peppers blistered and charred over glowing mangal coals.

Crisp pistachio-filled baklava pastry sandwiching thick artisan clotted cream ice cream, rolled in pistachio crumble.

Traditional Persian ice cream infused with pure saffron, fragrant rosewater, frozen clotted cream chunks, and pistachios.

Frozen Persian starch vermicelli noodles steeped in sweet rosewater granita, served with fresh lime juice and sour cherry syrup.

Moist warm Mazafati date and almond sponge cake with a molten cardamom caramel center and dollop of crème fraîche.

Pot of aromatic Lahijan black tea infused with cardamom pods and dried rosebuds, served with saffron rock sugar crystal candy (Nabat).

Persian savoury sparkling drink made with whipped yoghurt, chilled sparkling water, crushed dried mint, and rose petals.

Ancient Persian cooling drink made from sweet mint and white wine vinegar syrup, shaved cucumber ribbons, and crushed ice.

Sweet and tangy Iranian sour cherry cordial served over crushed ice and sparkling spring water with fresh mint.

Cold-pressed Persian pomegranate juice with hydrated sweet basil seeds (tokhm-e sharbati), lime juice, and soda.

Playful Persian cocktail made with Ketel One vodka, red verjuice, brewed rose petal tea, and sparkling fresh watermelon.

Persian saffron-infused vodka, fresh lime juice, fiery Old Jamdown ginger beer, and candied ginger garnish.

Ocho Blanco tequila, Del Maguey mezcal, house preserved Iranian lemon cordial, fresh lime, and black lime salt rim.

Green cardamom-infused vodka, rich coffee caramel liqueur, orange blossom cream float, and edible gold flakes.

Tanqueray gin, Cocchi Storico vermouth, Campari infused with dried Persian black limes and pomegranate reduction.