Gourmet Shop

Beef ribs

Taken from the rib section of the cow.

Beef tenderloin cut

It's a steak cut from the smaller end of the tenderloin, known for its tenderness.

Sirloin steak

This is cut from the back of the cow, behind the ribs but ahead of the rump.

Ribeye steak

Cut from the rib section and is known for its marbling and flavor.

Barramundi fish fillets

This is a type of seabass native to Australia and the Indo-Pacific.

King prawns

Thin slices of beef fillet

Traditionally, this is a lean cut of meat, often tenderloin.

Minced Meat

Beef ground meat

Lamb Chunks

Larger pieces of lamb meat

Lamb Cubic Cuts

Lamb meat cut into uniform cubes

Lamb Cutlets

Cut from the ribs of the lamb and often include a bone.

Lamb Neck

A tougher cut of meat but becomes very tender and flavourful when slow-cooked.

Lamb Shank

The lower part of the lamb's leg. This is a tougher cut that's best when braised or slow-cooked.

Chicken Wings

Chicken

Saffron Chicken Marinade

Chicken Wings Marinade

Koobideh Marinade

Any other item from our menu

Rice

Basmati rice

Tomato Paste

Essential for many stews and dishes like Ghormeh Sabzi and Gheimeh.

Torshi

Saffron (Zaferan)

Pomegranate Paste (Rob-e Anar)

A thick, tart condiment made from reduced pomegranate juice

Barberries (Zereshk)

Red, tangy berries often used in dishes like Zereshk Polo (Barberry Rice).

Dried Limes (Limoo Amani)

Used in many Persian dishes to provide a tangy flavor.

Sumac (Somaq)

A tangy, lemony spice often sprinkled on rice or kebabs.

Persian Tea (Chai)

Special blends, often accompanied by cardamom, rose petals, or saffron.