The Persian classic: finely ground lamb and beef (or sometimes just lamb) mixed with grated onion, parsley, and spices, molded onto a metal skewer and grilled over charcoal. The exterior develops a slight char, sealing in juices. Each kebab is studded with cardamom and served with raw onion, fresh herbs, and warm flatbread. The meat should crumble slightly when bitten, indicating proper spicing and moisture.
Tips from diners
This is 200 THB for a full skewer—often less than a Western burger. Order two and eat with rice or bread to make a complete meal under 500 THB.
The spicing is moderate and warm, not fiery. The cardamom provides the main aromatic. If you're spice-averse, this is approachable.
A traditional Persian preparation: tender lamb loin meat and lamb kidney pieces alternating on a skewer, grilled over charcoal until the exterior crisps and the interior stays juicy. The kidney adds a subtle earthiness and different texture. Served with raw onion, fresh herbs, and flatbread. Each piece of lamb melts in the mouth—the high heat caramelizes the exterior while the interior stays pink.
Tips from diners
The kidney is the highlight for those open to it. The texture is different from muscle meat—tender and slightly creamy. If you've avoided kidney before, try this version.
The charcoal char on the lamb is intentional—it's not burnt, it's caramelized. The crispy exterior contrasts with the juicy interior.
A lighter starter: smooth, creamy hummus made from chickpeas blended with tahini and lemon juice, finished with a drizzle of olive oil and a sprinkle of sumac. The hummus is served warm and designed to be scooped with warm flatbread. The tahini provides nutty depth, and the lemon provides brightness.
Tips from diners
Ask for warm flatbread immediately when this arrives. The hummus is best warm, eaten with soft bread. Don't let it cool.
This is one of few vegetarian options at Mohsen. Pair it with bread and perhaps a salad for a light meal.
A sophisticated vegetable dip: roasted eggplant blended with fresh mint, garlic, and topped with crispy fried shallots and a drizzle of kashk (whey-based sauce). The eggplant provides earthiness, the mint adds freshness, and the crispy shallots provide textural contrast. The kashk (if available) adds a tangy, fermented note. Eaten as a starter with warm bread.
Tips from diners
The roasting brings out sweetness in the eggplant. Eat this before your kebabs arrive to appreciate its delicacy—it's not heavy.
Ask if kashk is available—not all Persian restaurants stock it. If they do, it elevates this dip significantly with a tangy fermented note.
A showstopper: a whole lamb shank braised for hours in a sauce enriched with tomato, onion, turmeric, and warming spices. The meat is so tender it shreds when you push with a fork. Fava beans are scattered through the sauce for earthiness. The braising liquid reduces to a glossy glaze that coats the meat. Served with flatbread to soak up every drop of sauce.
Tips from diners
This dish requires 30+ minutes prep. If you want it at a specific time, call ahead and order. Otherwise, expect a 40-minute wait.
The shank meat is gelatinous and rich—one is enough for one person. Share if you want to try multiple dishes in a meal.
Mohsen is Bangkok's most accessible entry to authentic Persian cuisine, located in a quiet Silom street corner and run by an Iranian owner. The restaurant specializes in Bakhtiyari kebabs (lamb and kidney skewers) and slow-cooked lamb preparations at remarkably low prices. The no-frills setting and straightforward menu make this about the food, not the ambiance. Multiple reviews praise the lamb shank as tender enough to eat with a fork, and the koobideh kebab as the best value Persian protein in Bangkok.
Arrive before 7 PM for a quiet experience. After 7 PM, the restaurant fills with locals and wait times extend. Lunch (after 11 AM) is consistently quiet.
The Silom location is quiet and feels like a neighborhood restaurant, not a tourist trap. It's on a small soi (alley) off the main Silom road—ask for directions if you pass it.
This is a no-frills spot. Decor is minimal, service is efficient, focus is on food. If you want ambiance, go elsewhere. If you want great food, great price, this is it.
A complete meal (kebab + starter + bread) often costs under 600 THB—among Bangkok's cheapest satisfying dinners. Great value for protein and flavor.
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