In Persian we are Takht-e Tavoos, referring to the Peacock Throne of the Persian realm. Tavoos is a continuation of Pomegranate and Sheherzade Restaurants yet focusing on breakfast and other delicacies, and honouring foods from various regions of Iran. We hope you enjoy your experience. Noosh-e jaan!
Some of our specialities include:
Spinach Narguesi - two sunnyside up eggs cooked over a bed of fresh sautéed spinach topped with crispy onion served with creamy feta cheese, marinated olives, grape tomatoes, and potatoes
Paneer Boroshteh - two sunnyside up eggs cooked over fresh halloumi cheese and garlic, sautéed in butter topped with nigella seeds, served with marinated olives, tomatoes, smoked salmon, herbs and potatoes, from Port Anzali
Kalleh Pacheh – A true Persian delicacy – a delicious soup made from sheep's head and hooves. At Tavoos we serve one hoof and one tongue (depending on availability either lamb or veal tongue) , some bana-goosh cheek meat (depending on availability either lamb or veal), and occasionally eye in the broth with Persian flat bread, pickled garlic, lemon juice, fresh onion and a glass of Persian chai
Haleem - a bowl of steaming porridge made from wheat berries, with shredded pieces of pounded lamb, topped with melted butter, sugar and a blend of seven fragrant spices. Served with toasted Barbary bread and a glass of Persian chai; it is considered the finest winter breakfast but is delicious all year long!
Dizi Sangi -prepared and served in stone pots called ‘Dizi’; this is a stew of lamb shank, lamb rib, chickpeas, white beans, potato, onion, tomato and spices cooked for over 4 hours. Dizi forms a complete 2-course meal: first the broth is carefully drained from the pot into a soup bowl. The broth is sipped as a soup and often soaked with torn pieces of flatbread in a style called tareed (the slang version is tileet). The meat and the beans are then pounded into a coarse puree to be scooped up with flatbread and eaten with fresh scallions and torshi.