The subtle spicing, fresh herbs, expert grilling and unique way with bread and rice that distinguish Persian food are well represented in this inviting restaurant, run by a Saudi/Iranian couple and decorated in bright colours and patterned tiles. Try the smokey aubergine with feta, shallot, walnut, mint and blackberry, or the joosh pareh – oxtail-saffron tortellini with sour cherries and chickpeas.
While they're mainly starters, there are plenty of choices for vegetarians.
