Why dine here
Ravagh Persian Grill is a New York group built around the structure of a traditional Persian meal: herbs and yogurt at the beginning, charcoal-grilled meat or stew at the center, and long-grain basmati rice perfumed and colored with saffron. Manhattan locations carry a common menu across distinct dining rooms.
What to expect
Kebabs include koobideh of seasoned ground meat, barg cut from tenderloin, jujeh chicken and mixed platters, generally accompanied by grilled tomato and rice. Zereshk polo adds tart barberries to saffron rice, while ghormeh sabzi combines herbs, beans, dried lime and beef in a deeply aromatic stew.
Before you go
Kashk-e bademjan layers fried eggplant with whey, mint and onion, and mast-o-khiar cools yogurt with cucumber and herbs. The menu's balance between smoke, acidity, fresh herbs and slow-cooked sauces explains why Ravagh works as more than a kebab counter, retaining the progression of a broader Iranian table.
