Ask me to describe Persian flavors in one color, and I’ll say green. Fresh herbs aren’t a garnish in our kitchen. They’re what many of our dishes are built on, from the first plate on the table to the last spoonful of stew. If you love food that tastes bright, fresh, and alive, this is the side of Persian cooking I’d point you to first. Here are five herb-filled dishes from our menu.
1. Panir O’Sabzi
This is the simplest plate on the menu, and one of the most traditional. Feta cheese is served with fresh herbs, radishes, and green onions, meant to be picked up and eaten together. It’s crisp, salty, and peppery all at once, and it’s a wonderful way to begin a meal. Many guests tell me it’s the thing that made them realize how much Persian cooking relies on herbs.
2. Shirazi Salad
Our menu calls it an Iranian specialty, and I agree. Diced cucumber, tomato, onion, and parsley come together with a fresh lime dressing. It’s light, tangy, and refreshing, and it’s the perfect counterpoint to grilled kabobs. If you’re building a meal and you’re not sure what to add, this salad is rarely the wrong choice.
3. Ghormeh Sabzi
This is one of our house stews, and it’s herb-forward from start to finish. Fresh green herbs are sautéed and then stewed with kidney beans, dried lime, and chunks of beef, and the stew is served with basmati rice. The dried lime adds a gentle sourness, and the long, slow cooking lets the herbs turn deep and savory. It’s the kind of dish that tastes like it took time, because it did.
4. Sabzi Polo
Here, the herbs go right into the rice. Fresh green onions, cilantro, parsley, baby dill, and garlic are baked together with basmati rice, giving every grain a fragrant green flavor. On Saturdays and Sundays, it’s served as Sabzi Polo Mahi, with sautéed fresh white fish or salmon and a green salad. Our vegetarian Sabzi Polo adds fenugreek, a green herb with a slightly bittersweet, earthy note, and it’s served with a vegetable kabob.
5. Our Daily Green Soups
Look for the daily soups on our menu and ask your server what’s on that day. Ash-e-reshteh is a green vegetable soup with noodles, topped with kashk and fried mint. Ash-e-joe combines green vegetables with lentils, barley, and pinto beans, finished with kashk, sautéed mint, and onions. Kashk, by the way, is a traditional sour cream-like topping made from whey. Both are hearty, herb-rich bowls that taste even better on a cooler evening.
Why Herbs Matter So Much
When you eat a lot of herbs, the whole meal feels lighter and fresher, even when the dishes are hearty. That’s one of the reasons Persian flavors are so satisfying without being heavy. For a deeper look at how herbs and slow cooking shape this cuisine, this overview of Iranian cuisine is a good read.
You can browse every dish mentioned here on our menu page or explore our Persian food page. We welcome guests from Grandview and all around Glendale who come in hungry for something fresh, and you can learn more about the area on our Glendale page.
Frequently Asked Questions
Why are herbs so important in Persian cooking?
Herbs are a core ingredient in many Persian dishes, used in generous amounts to give stews, rice, and soups their fresh, green character.
Do you have vegetarian herb dishes?
Yes. Our vegetarian menu includes Sabzi Polo with fresh herbs and fenugreek, served with a vegetable kabob.
When is Sabzi Polo Mahi served?
Sabzi Polo Mahi, with fresh fish, is served on Saturdays and Sundays.
What is kashk?
Kashk is a traditional sour cream-like topping made from whey, often used on Persian soups.
Come Taste the Green Side of Persian Food
Fresh, fragrant, and made with care. We’d be glad to serve you.
Shamshiri Persian Grill Glendale
122 W Stocker St, Glendale, CA 91202
📞 818-246-9541
📍 Get directions on Google Maps
