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Persian kitchen
Morrow Zereshk
Saffron rice with a golden crust, slow stews green with herbs, and long tables made for sharing.
Zereshk is the Persian word for the barberry, the small sour red berry scattered like jewels over saffron rice. Persian cooking is patient: khoresh (slow stews) that simmer for hours with herbs by the armful, dried limes, walnuts and pomegranate, and rice steamed until it forms tahdig, the golden crust everyone at the table wants a piece of. In our kitchen the herbs are chopped by hand every morning, the saffron is ground and bloomed fresh for each pot of rice, and the dishes come to the middle of the table to be shared, the way they would at home.
A concept kitchen: an idea of what a week planner restaurant would look like, not a real restaurant. Every signature dish below is one of our own recipes, and plans in the week planner.
Autumn · from 6pm
The autumn tasting menu
Eight courses for the whole table, served from 6pm, with chelow and its tahdig passed round as the stews arrive.
Tell us about allergies when you book: each course can change.
- Noon o panir o sabzi, bread, cheese and herbsWarm flatbread, white sheep's cheese, walnuts, radishes and a basket of fresh herbs, the way a Persian meal begins.
- Kashk-e bademjan, aubergine with kashkSlow cooked aubergine with tangy kashk, crisp onions, mint oil and walnuts.
- Kuku sabzi, herb frittataA green slice of herbs set with egg, studded with barberries.
- Salad shirazi, cucumber and tomatoA small cold bowl of finely diced salad with lime and dried mint, to wake the table up.
- Fesenjan, walnut and pomegranateRoast squash in a dark, sweet and sour sauce of ground walnuts and pomegranate molasses.
- Ghormeh sabzi with chelow and tahdigLamb and kidney beans in a stew of slow fried herbs and dried lime, with saffron rice and its crust.
- Sholeh zard, saffron rice puddingCool saffron and rosewater pudding with cinnamon, almonds and pistachios.
- Chai and nabat, tea with saffron rock sugarBlack tea with cardamom, served in glasses with sticks of saffron rock sugar to stir.
To drink
Sharbats and soft drinks
Our own soft drink is a recipe you can make at home, and it plans in the week planner beside these dishes.
Sharbats and soft drinks
- Sharbat-e sekanjabinOur mint and vinegar syrup over ice with grated cucumber: sweet, sharp and cooling.
- DooghA salted yoghurt drink with dried mint, still or sparkling.
- Saffron and rosewater sharbatSaffron syrup and rosewater with lemon and soaked basil seeds.
- Sour cherry sharbatAlbaloo, the sour cherry, made into a deep red syrup and topped with cold water.
Tea
- Persian black teaBrewed strong with cardamom and served in glasses with nabat, saffron rock sugar.
- Fresh mint teaA pot of fresh mint leaves steeped in hot water.
Wine and beer
- Red wine by the glassA peppery Syrah, good with lamb and walnuts.
- White wine by the glassA dry, bright Riesling for the herbs and the rice.
- Pale lagerA crisp bottled lager, served cold.
Find your table
A table in your city.
Two restaurants: London Kensington and Cambridge.
Persian kitchen · London Kensington
Morrow Zereshk
London Kensington
Saffron rice with a golden crust, slow stews green with herbs, and long tables made for sharing.
In a quiet mews behind the old library, a short walk from the high street.
These are concept kitchens: the restaurants are not open and no table can be booked.
Persian kitchen · Cambridge
Morrow Zereshk
Cambridge
Saffron rice with a golden crust, slow stews green with herbs, and long tables made for sharing.
Down a cobbled yard off the market square.
These are concept kitchens: the restaurants are not open and no table can be booked.