Leila, IRAN
“When people eat my food and they smile, that’s when I’m excited—I feel like I’ve succeeded.”
“When I cook, I feel fresh. Any bad thoughts I might have, they go,” says Leila. “I feel full of positive vibes… and I want to share that. This desire to share is integral to Iranian culture. “In the south of Iran, in the north of Iran, people everywhere care about food,” she says. “We have over 3,000 years of culture… and food is a common language. We, Iranian people, try to show that best.”
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Leila’s menu offers a fresh and comforting take on Iranian home cooking. It starts with Sekanjabin Sharbat ba Khiyar, a traditional mint and vinegar syrup served with cucumber — light and refreshing. Her Boghcheh Bademjan are meatballs cocooned in eggplant and tied up like a little parcel, just like the ones she remembers from home. The Spinach Borani adds a cool, creamy dip to the mix, while Zaferani Polo, saffron rice, brings warmth and aroma. Her crispy cabbage salad offers a fresh contrast before the meal ends with Sharbati, a fragrant saffron cake, shaped in pointed diamonds. Leila’s menu tastes as beautiful as its luxurious presentation!
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Sekanjabin Sharbat Ba Khiyar | Sekanjabin Syrup with Cucumber (Vegan, GF, NF)
Kuku Sabzi | Herb Omelette (Vegetarian) (Contains egg, walnuts, wheat. Sauce contains dairy)
Boghcheh Bademjan | Beef Meatballs in Eggplant (DF, NF, GF)
Spinach Borani | Spinach Dip (Vegetarian, GF) (Contains dairy, walnuts)
Zaferani Polo | Saffron Rice (Vegetarian, GF) (Contains dairy, almonds, pistachios)
Winter Salad | Cabbage Salad (Vegetarian, GF) (Contains egg, dairy, walnuts)
Zaferani Sharbati | Saffron Cake (Vegetarian) (Contains egg, dairy, wheat, pistachios)
