Wood-Fired Kebabs & Modern Persian Flavors
Montrose · Houston, Texas
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Rooted in Persian and Eastern Mediterranean culinary heritage, Saffron Kitchen brings vibrant charcoal-grilled skewers, saffron basmati tahdig, slow-simmered stews, and cold-pressed mezze to Houston's Montrose neighborhood. Every recipe is prepared daily from scratch using locally sourced meats, organic herbs, and Persian saffron.
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Traditional Persian herb stew slow-simmered with sautéed parsley, cilantro, fenugreek, leeks, tender beef sirloin, kidney beans, and sun-dried black limes (limoo amani).
Includes Kashk-e Bademjan starter, 1 Saffron Chicken Barg skewer, 1 Koobideh Skewer, grilled tomatoes, and dual saffron basmati rice.
Fried eggplant dip whipped with fermented whey (kashk), caramelized onions, crispy garlic, and dried mint oil. Served with warm lavash.
Smoked fire-roasted eggplant puréed with ripe Roma tomatoes, garlic confit, and soft-scrambled pasture-raised eggs.
Sheep's milk feta cream, roasted crushed pistachios, raw Texas wildflower honey, and wild thyme za'atar.
Fresh mint, tarragon, basil, Persian cucumbers, radishes, French feta, and toasted walnuts.
Spiced chickpea and fresh cilantro fritters, sesame tahini dip, pickled wild turnips, and sumac onions.
Two skewers of ground prime chuck and lamb shoulder seasoned with sumac, grated sweet onion, and black pepper over open flame coals.
Tender chicken breast paillard marinated 24 hours in Persian saffron, lemon juice, grated onion, and olive oil. Served with charred tomato and saffron basmati rice.
Cornish hen pieces infused with saffron yogurt marinade, flame-charred over open mesquite coals.
Four tender Australian lamb loin chops marinated with garlic, fresh rosemary, saffron, and pomegranate molasses glaze.
Center-cut beef tenderloin cubes skewered with sweet bell peppers and red onions, basted with saffron butter.
Jumbo wild-caught Gulf shrimp basted with garlic butter, fresh dill, sumac, and fresh lemon.
Traditional Persian herb stew slow-simmered with sautéed parsley, cilantro, fenugreek, leeks, tender beef sirloin, kidney beans, and sun-dried black limes (limoo amani).
Rich, velvety sweet and tangy stew of slow-braised duck leg in finely ground toasted walnuts and reduced sour pomegranate molasses.
Fall-off-the-bone lamb shank braised with saffron, garlic, and turmeric. Served alongside fragrant dill and fava bean basmati rice.
Tender beef stew with yellow split peas and sun-dried Persian limes, topped with crispy shoestring potatoes and served with saffron rice.
Whole butterflied sea bass stuffed with fresh herbs, walnuts, and barberries, finished with lemon oregano emulsion.
The prized golden crust from the bottom of the saffron rice pot, topped with your choice of Ghormeh Sabzi or Fesenjan.
Fluffy long-grain basmati rice layered with sweet-tart barberries sautéed in butter and saffron.
Fragrant basmati rice steamed with fresh mountain dill and tender baby fava beans.
Fresh-baked traditional Persian crusty flatbread brushed with cold-pressed olive oil and toasted sesame seeds.
Whole wheat sourdough flatbread baked over river stones with garlic oil and wild Lebanese za'atar.
Diced Persian cucumbers, ripe Roma tomatoes, red onions, fresh mint, and extra virgin olive oil with sour grape juice (ab-ghooreh).
Fire-roasted ruby beets, strained probiotic labneh, baby arugula, crushed walnuts, and pomegranate vinaigrette.
Hearty traditional soup with seven greens, lentils, chickpeas, thin noodles, topped with fermented whey (kashk), mint oil, and crispy fried onions.
Artisanal Persian ice cream infused with pure saffron, rosewater, frozen clotted cream chunks, and roasted pistachios.
Flaky phyllo pastry layers filled with cardamom walnuts, pistachio cream, and spiced orange blossom syrup.
Almond and cardamom flour cake scented with rosewater, glazed with lemon icing, and adorned with edible dried rose petals.
Refreshing chilled Persian limeade infused with saffron syrup, rosewater, and hydrated organic chia seeds.
Traditional savory yogurt beverage whipped with sparkling water, crushed dried mountain mint, and pink Himalayan salt.
Loose-leaf Lahijan black tea brewed with crushed green cardamom pods, served in a traditional glass cup with saffron rock candy (nabat).
Tart cold-pressed pomegranate nectar steeped with organic hibiscus petals and fresh mint sprigs.