Kolbeh Worthing Menu

350g skewer of succulent minced lamb cooked over charcoal. Served with the finest basmati saffron rice, salad and char-grilled tomato.

Skewer of boneless free-range chicken thighs marinated overnight in a spicy saffron mix and cooked over charcoal. Served with the finest basmati saffron rice, salad and char-grilled tomato.

350g skewer of succulent minced lamb with a skewer of prime wings basted in a spicy lemon and saffron sauce cooked over charcoal. Served with the finest basmati saffron rice, salad and char-grilled tomato. Add barberry rice +£2.

Skewer of lean, juicy, corn fed chicken breast pieces marinated overnight in lemon, saffron and yogurt. Cooked over charcoal. Served with the finest basmati saffron rice and salad and char-grilled tomato. Add barberry rice +£2.

300g skewer of grass-fed lamb mini steaks marinated overnight in saffron, lemon, garlic, yogurt and shallots. Cooked over charcoal. Served with the finest basmati saffron rice and salad with a char-grilled tomato. Add barberry rice +£2.

(Persian sourdough flatbread) 3pcs

Ask server for available flavours

(Small, large)

Home-style thick and creamy yogurt mixed with wild garlic and crushed aged shallots (v)

Home-style thick and creamy yogurt mixed with finely chopped cucumber, mint and freshly cracked black pepper (v)

A persian classic cold starter made with shredded chicken breast mixed with potato, carrots, petite pois, gherkins, free-range eggs, lemon juice and olive oil with a light coating of mayonnaise. Served with toasted sangak (persian sourdough flatbread)

Finely chopped vibrant and zesty salad made with fresh cucumber, tomato, red onion, mint and lemon dressing. (V)

Classic chickpea dip infused with freshly crushed garlic, lemon juice and olive oil. Garnished with paprika and served with toasted sangak (persian sourdough flatbread) (v)

Toasted sangak bread topped with feta cheese, basil, mint, cucumber, tomatoes and radishes. (V)

This delicious aubergine dip is made with roasted aubergines mixed with turmeric caramelised onions, mint, and garlic. Garnished with a traditional dried yogurt dressing and served with toasted sangak (persian sourdough flatbread) (v)

A skewer of prime wings basted in a spicy lemon & saffron marinade, cooked over charcoal.

2 select free-range lamb chops marinated overnight & cooked over charcoal.

4 select free-range lamb chops marinated overnight with a skewer of prime wings basted in a spicy lemon and saffron sauce. Cooked over charcoal. Served with the finest basmati saffron rice, salad & char-grilled tomato. Add barberry rice +£2.

350g skewer of minced grass-fed lamb and a 300g skewer of marinated grass-fed lamb mini steaks cooked over charcoal. Served with the finest basmati saffron rice and salad with a char-grilled tomato. Add barberry rice +£2.

Slow cooked grass-fed lamb, dried limes and kidney beans cooked for several hours in a deep and rich bone marrow and herb stock. Smokey, warm, rich and zesty. Served with the finest basmati saffron rice.

Aubergine and okra slow cooked in a tomato and cinnamon stew with lashings of lemon juice. Served with the finest basmati saffron rice. Add barberry rice +£2. (V)

Slow cooked herb stew with mixed beans, chickpeas and dried limes. Smokey, warm, rich and zesty. Served with the finest basmati saffron rice. (V)

Saffron basmati rice infused with mixed vegetables and a medley of exotic spices. Served with a side of yogurt and mini shirazi salad (v)

Sweet and sour angus steak mini meatballs slow cooked in a rich walnut and pomegranate sauce. Served with the finest basmati saffron rice.

Tender chicken breast cooked in a creamy, sweet and mildly spiced almond and coconut sauce. Served with the finest basmati saffron rice.