Aria Persian Cuisine & Turkish Grille Menu

Pieces of bone-in cornish hen in our lemon saffron marinade, Char grilled to perfection. With basmati rice and salad

Parsley & scallions simmered with chunks of lamb, red kidney beans and dried lemon; served with white supper basmati rice.

Chunks of lamb, yellow peas & dried lemons simmered in tomato sauce; onion served with white basmati rice.

Chicken meat, onion, olive oil, turmeric, saffron, rice, barberry.

Dilled rice served with lamb shank seasoned with black paper and dried onion.

Traditional afghani food, basmati rice seasoned with Afghan spices served with lamb shank, and topped with raisins and carrots.

Traditional herat dish province of Afghanistan. it is a rice dish cooked with braised lamb shank.

Beef meat-onion-tomato-salted cucumber-mayonnaise or ketchup-lettuce.

Steamed pasta shels stufed with seasoned ground beef and lentils, topped with garlic yogurt.

Haleem is a type of stew that is widely consumed in South Asia, the Middle East and Central Asia. Although the dish varies from region to region, it optionally includes wheat or barley, meat and lentils. It is made by blending or mashing the meat in the curry and serving hot with flat breads or on its own. The original Haleem, which is different from this variety, is an ancient Iranian dish served with wheat, meat, cinnamon, and sugar that remains popular in Iran to this day

Haleem is a type of stew that is widely consumed in South Asia, the Middle East and Central Asia. Although the dish varies from region to region, it optionally includes wheat or barley, meat and lentils. It is made by blending or mashing the meat in the curry and serving hot with flat breads or on its own. The original Haleem, which is different from this variety, is an ancient Iranian dish served with wheat, meat, cinnamon, and sugar that remains popular in Iran to this day

Kobideh kabob, Jujeh kabob, Ghourmeh sabzi, khoresh gheymeh with rice, green rice good for 2 people.

Eggplant mixed with sautéed chopped, onions and papers.

Grape leaves stuffed with rice, pine nuts, currants, parsley and spices.

Purée of eggplant, flavored with tahini, olive oil, fresh dill, yogurt and garlic.

Thick homemade yogurt with chopped walnuts, garlic, and dried mint.

Seven combinations of appetizers. [Chef's choice)

Traditional persian barley soup mixed with parsley and onions, potato, rice chicken seasoned.

Potatoes, eggs, baking, powder, salt.

Dill, parsley, coriander, onion, garlic, medicinal, turmeric, pepper, salt, flour.

Lamb meat with salad and special sauce in a sandwich bread.

Flavored chicken pieces with salad and special sauce in a sandwich bread.

Rice pudding is a creamy vanilla based pudding with rice.

Künefe is a pastry made from cheese between two layers of shredded phyllo (kadayif) and soaked in a sweet syrup.

Lemon cheesecake.

Delicious Turkish dessert pudding similar to creme brulee.

Rich, sweet dessert pastry made of layers of filo filled with chopped nuts and sweetened and held together with syrup.

Vanilla or chocolate ice cream.

Rice, saffron, rosewatear, sugar.

Very strong black coffee served with the fine grounds in it.

The national drink of turkey. black tea

Cold yogurt turkish beverage mixed with salt

Vegetable-based beverage from turkey's southeastern region, spicy.

Coke, diet coke, sprite, fanta orange, ginger ale, fuse tea lemon

Cardamom tea with milk.

Black tea, saffron.