Kabobs have always been party food.
Persian catering for weddings, holidays, and gatherings across Austin. You host. We'll handle the fire.
All orders must be placed at least 3 days in advance.
- Guests
- 10 to 200 guests
- Notice
- 72-hour minimum
- Quotes
- Within 24 hours
Sit down at your own mehmooni
A mehmooni is a Persian gathering with guests, and anyone who's hosted one knows how it goes. There's always one person who brought the dish everybody talks about.
Often that person is standing at the grill.
Somebody in the family knows how to make koobideh kabob. How to work the meat until it binds, how to shape it onto the flat skewer by hand so it holds, how to read the flames and know the moment to turn. That's a real skill, and it takes years to get right.
It also takes hours. For sixty guests it takes the whole evening, and the person doing it misses the party.
That's the part we take off your plate. We'll cook for your whole guest list, over open flame, the traditional way. You get to be at the table when the food comes out.
Your guests will ask you where you found this. The food is that good.
Tell us your date and your headcount, and we'll take it from there.
Get a quoteDesign your menu
Tell us the occasion and the headcount, and we'll help you put the menu together. We'll gladly give recommendations, so you don't miss any crowd favorites.
- From the fire: koobideh kabob and joojeh kabob, grilled over open flame.
- From the kitchen: gheymeh, aash reshteh, and falafel made the Persian way.
- For your sides: basmati rice, saffron rice, grilled tomatoes and onion, salad Shirazi with chopped cucumber, tomato, onion, and lime, and mast-o-khiar, our traditional cucumber herb yogurt.
Kabobs come with rice, and that's how most hosts serve them. If you'd rather have yours with lavash, or a mix of lavash and rice across the table, just ask. We're glad to work that out with you.
Choose how it's served
- Family style pans. Full pans placed wherever you like, some prefer down the middle of the table. Either way, you'll have people getting up for seconds without asking.
- Individually packed meals. Every guest gets their own portion, packed and ready. Easier for a standing event, or when guests arrive at different times.
- A pop-up experience. For events where the food is part of the entertainment, we can set up and serve on site. Ask us about it.
Choose pickup or delivery
Pickup costs nothing extra. We deliver for a fee, and we can stay and serve, so you don't have to leave your own party to plate food.
We portion generously
Running short is every host's worst moment, so we don't let it happen. We'd rather you send guests home with leftovers than watch the kabobs run out early.
From the fire, to the table
Start with the fire
Persian kabob is cooked hot and fast, straight over open coals, and the meat never touches a grate.
Koobideh kabob is a blend of beef and lamb, ground together with white onions and seasoned lightly. The mixture gets worked until it binds, then shaped onto a flat skewer by hand, with the peaks and valleys pressed in. That hand-shaping is what holds it together over the fire, and it's where the tender texture comes from.
Joojeh kabob is diced chicken, marinated a full 24 hours in saffron, turmeric, and yogurt before it goes near the coals. Dry chicken is a timing problem, and a full 24 hours is how we solve it. It comes off the fire juicy every time.
Come to the table
The fire is one half of a Persian meal. The table is the other.
Basmati rice, washed and steamed until every grain stands on its own; this is where the fluffy texture comes from. Saffron rice is buttery white basmati with saffron water spooned over the top, and it's the classic pairing.
Then there's the food that never went near a grill.
Gheymeh is a slow-cooked lamb stew with yellow split peas in a tomato and dried lime base, finished with crispy shoestring fries over the top. Aash Reshteh is a Persian vegetable noodle soup, thick and herby and simmered low and slow.
Persians have a word for this kind of cooking. Maman paz, which means mom-cooked.
It's what you say when a stew tastes like somebody carefully watched the pot all morning, because somebody did. Now you know the word too.
Chef Yasi makes ours.
Learn the perfect bite
There's a right way to eat kabobs, and we'll show you how.
Salted butter added to the basmati rice while it's still hot. Sprinkle sumac over everything, and we do mean generously. Then a little grilled tomato, a little kabob, and a little rice in the same scoop.
That's the bite. A fork can only do so much, which is why the spoon does the real work at a Persian table.
We'll walk your guests through it, so nobody has to guess.
Your whole guest list can eat the same meal
Persian food is well spiced, not spicy. Saffron, sumac, and turmeric are the calling cards of Persian flavor, and not one of them will set your mouth on fire.
So you won't need to sort your guests into mild, medium, and extra spicy. Kids eat it, grandparents eat it, and everyone loves it.
It won't taste strange either. Persian cooking leans on cinnamon, cardamom, saffron, and rose, the same warm spices most people already associate with comfort. It just mixes them with meat and rice instead of dessert.
Guests tend to say it feels familiar before they can say why.
Most gatherings land on the same few menus, and there's nothing wrong with any of them. This is a unique one, and it's the kind people bring up later with a fond memory.
Not sure what your group would like? Ask us, and we'll help you decide.
Get a quote
Hear it from people who've eaten it
Same kitchen, same recipes, whether we're cooking ten plates or two hundred.
"So delicious!!"
"Since visiting Iran around 10 years ago and discovering the invariably delicious food fare everywhere, we are always looking for Iranian food... We spoke with owner Ali and he was very kind and helpful. It turns out, his mom is the chef. We were eager to try the famous vegetarian hearty soup 'Aash Reshteh'. It did not disappoint, absolutely delicious and healthy. We also had their marinated chicken kabob and beef/lamb koobideh. Very refined and tasty. We highly recommend you try this gem. We will be back as often as we can."
"the food is so tasty and made with high quality ingredients!! the kabob is amazing"
Taste it before you book
For weddings, large events, and anything you only get one shot at, we offer menu tastings on request.
You'll try the dishes you're considering, we'll talk through what makes sense for your headcount, and you'll go into the planning knowing exactly what your guests are getting.
Just ask when you request your quote.
Planning a wedding? Ask about a tasting when you get in touch.
Get a quoteHere's how it works
Here's what you need to know...
- Headcount: serving a minimum of 10 guests up to 200. For anything larger, ask and we'll put together a custom option.
- Notice required: a minimum of 72 hours on every order, and more for larger groups. The sooner the better, especially around the holidays.
- Changes: requested up to 24 hours before your event, subject to approval.
- Payment: invoices are paid in full three days before the event.
- Savings: sometimes, depending on the order. Send us your headcount, and we'll let you know when your quote comes back.
- Your quote: tailored to your menu, your headcount, and how you'd like the food served and delivered.
What happens next is usually something like this. You tell us the date, the headcount, and roughly what you have in mind. We come back with a menu and a quote. You tell us what to change. We lock it in.
Tell us about dietary needs and allergies
Share any restrictions and allergies when you inquire, and we'll do our best to work around them. Our kitchen is not a dedicated allergen-free space, but we take care to prevent cross-contamination as much as possible.
Let's plan your gathering
Your next mehmooni can be stress-free and easy. We've got your kabobs covered.
You get the credit. We won't give away your secret.
Tell us your date, your headcount, and what you're celebrating.
Persian Fire. Authentic Flavor.