• Kabab Koobideh (Ground Meat Kebab): Skewered ground beef/lamb mixed with grated onion and mild spices, grilled for a smoky, tender finish.
• Kabab Chenjeh (Sirloin/Lamb Kebab): Cubes of sirloin or lamb tenderloin marinated in saffron, lemon, and onion, then char-grilled.
• Joojeh Kabab (Saffron Chicken Kebab): Chicken marinated in saffron, yogurt, lemon, and onion — bright and juicy.
• Joojeh Torsh (Northern Persian Sour Chicken): Marinated in pomegranate molasses, walnuts, garlic, and herbs for a tangy-sweet depth.
• Dandeh Kababi (Grilled Lamb Ribs): Seasoned and slow-grilled until crisp outside and succulent inside.

• Taftoon (Tanoor-Baked Flatbread): Thin, soft flatbread baked on a hot surface — perfect for wrapping kebabs.
• Chelow (Steamed Persian Rice): Classic fluffy white rice, a must with kebabs.
• Persian Tomato Pilaf: Saffron Tahdig with Tomato Mix Pilaf – aromatic saffron tahdig paired with a light tomato-infused rice.

Vegetables & Special Sides

• Grilled Whole Tomatoes: Fire-roasted until lightly charred and sweet — a kebab essential.
• Leili’s Signature Herb & Yogurt Dip: A refreshing, garlicky yogurt sauce with dill.
• Leili’s Roasted eggplants & Walnut Spread: A vibrant side with Mediterranean flair.
• Leili’s Special Side: A creative seasonal dish from Leili’s kitchen.