Zadran's Kitchen

Leek and scallion dumplings served with tomato sauce and garlic yogurt. Garnished with mint, cilantro, dried mint, and paprika.

Hand-crafted steamed beef dumplings served over garlic infused labneh and feta. Topped with lentils cooked in tomato onion sauce, fresh mint, cilantro, dried mint, and paprika.

Broiled beef meatballs seasoned with coriander, cumin, turmeric, onions, ginger, and garlic. Topped with double layer of broiled and sautéed yellow onions, tomatoes, and sweet peppers.

Roasted beets folded into garlic infused labneh and feta. Topped with crushed walnuts and fresh dill.

Sauteed eggplant in tomato sauce with garlic infused labneh, feta, garnished with fresh mint, cilantro with a dust of dried mint and paprika. VEGETARIAN, GLUTEN-FREE, NUT-FREE, CONTAINS DAIRY

Long grain sela rice cooked with beef shank broth, Afghan spices, and cardamom. Garnished with sautéed raisins, carrots, almonds, and pistachios.

Bone-in chicken thighs cooked in saffron and cardamom infused onion sauce with dried apricots and lentils. Served over chalaw.

Slow-simmered stew of green beans, baby potatoes, and tomatoes with ginger and turmeric.

Bone-in lamb shoulder slow-braised and served over sautéed spinach with herbs and chalaw.

Long-grain white basmati rice cooked with black cumin and cardamom.

Traditional baked Afghan flatbread.

Tomatoes, peppers, radishes, cucumbers, cilantro, dill, mint, and lemon dressing over arugula.

House-made pickled vegetables in a sweet and tangy vinegar herb brine.