The kitchen centers on Tahdig, the crispy-bottomed rice that anchors Persian dining, paired with seekh-skewered Kebabs and braised stews built on dried limes and split peas. The space draws from the broader Iranian diaspora presence in North York, serving both the community and diners exploring Persian cooking beyond the Shawarma counter. Koobideh, the ground lamb Kebab charred over flame, is the calling card, tender, lightly spiced finished with sumac and raw onion.