In Persian, joon is the soul.It is also what you callthe people you love.So the table is laid that way.
Our story · The Persian table
IAcross Iran, for generations
The sofreh
سفره
Before the table, there was the cloth. A sofreh is spread on the floor, every dish is set down on it at once, and everyone gathers around: for a family meal, a wedding, the Haft-sin of Nowruz.
IIKhorasan, every autumn
Saffron
زعفران
The crocus flowers only in mid-autumn. It opens at dawn and wilts by afternoon, so it is picked by hand at first light. A kilogram of saffron takes some 150,000 flowers, and Iran grows nine-tenths of the world's.
IIIThe Qajar era, Iran's national dish
Chelow kebab
چلوکباب
The rice comes first, then the kebab, with butter, sumac and a grilled tomato beside it. Koobideh is named for koobidan, to pound: the meat was once beaten on a flat stone with a wooden mallet.
IVLahijan, around 1900
Chai
چای
The diplomat Kashef al-Saltaneh brought tea saplings home from India and planted them by the Caspian. Iran remembers him as the father of its tea. Ours is poured from the blend passed down by our ancestors.
VPlace Vendôme, Lusail, today
Joon
جان
From the past and the present: the heritage of authentic Iranian cooking, brought to Qatar. The cloth, the saffron, the kebab and the tea, laid for the one we call joon.
At the table
نوش جان
Nooshe joon.
What we say as each dish is set before you. Persian for bon appétit — may every bite nourish the soul.
IBread from the ovenTorn by hand, passed across the cloth.IIHerbs and small platesCut fresh, set out to begin.IIIThe Mixed Kebab PlatterFrom the charcoal grill For 2 · 4 · 6IVBarberry rice, and pomegranateGold beneath, garnet on top.
The Sofreh
The table is laid.
ScrollSwipe — the camera walks the cloth
The menu · To begin
Soups, andsomething hot
Soup
Lentil SoupQR 35
Ash ReshtehQR 40Persian noodle soup with chickpeas, red kidney beans, spinach and dried yogurt
Hot appetizers
Kashke BademjanQR 45Fried eggplant, dried mint, garlic and dried yogurt
Kofteh AnarQR 60Meat with pomegranate paste
French FriesQR 35
The menu · To begin
Cold platesand salads
Cold appetizers
ComboQR 99
YogurtQR 20
Cucumber YogurtQR 30Yogurt with cucumber and dried mint
Green OlivesQR 30
HummusQR 35Chickpeas, olive oil, tahini
Beetroot YogurtQR 35
Salad
TabboulehQR 30Parsley, tomato, couscous, lemon juice and olive oil
Shirazi SaladQR 30Tomato, cucumber, onion, lemon juice, verjuice, olive oil and dried mint
FattoushQR 55Mixed lettuce with sumac dressing
The house signature
KoftehAnar
Meat with pomegranate paste.
Rolled by hand, dressed dark and glossy, scattered with seeds that catch the light.
QR 60
From the charcoal grill · I
Fire,then patience.
Each with grilled chilli, tomato and saffron rice.
Chicken KebabQR 89Chicken breast marinated with saffron and onion
Koobideh KebabQR 95Minced lamb and onion
Barg KebabQR 115Fresh lamb tenderloin
Lamb ChopsQR 129
From the charcoal grill · II
Two onone plate
Each with grilled chilli, tomato and saffron rice.
Bakhtiari KebabQR 105Chicken kebab and tenderloin
Vaziri KebabQR 115Chicken kebab and koobideh
Sultani KebabQR 125Lamb tenderloin and koobideh
Kaseh Kebab for 2QR 189Chicken kebab, tenderloin and koobideh in a special tomato sauce with sumac and rice
From the charcoal grill · III
The MixedKebab Platter
Chicken kebab, tenderloin, lamb chops and koobideh, with rice.
For 2QR 199
For 4QR 399
For 6QR 599
From the pot · served with saffron rice
Slow things,in marble bowls
Ghormeh SabziQR 75Lamb in a rich mixed-herb stew with dried lime and red beans
Okra with LambQR 75Lamb in tomato gravy with baby okra and eggplant
