The most popular Iranian kebab and Iran's first favorite. Ground lamb is mixed with finely diced onion and black pepper, then molded onto a metal skewer and grilled over the mangal. The charcoal grill creates a smoky crust while keeping the interior juicy. The onion provides sweetness, and the pepper adds bite. Served with warm flatbread and grilled tomato. Multiple reviewers describe this as one of London's best versions — authentic technique and quality ingredients executed with care.
Tips from diners
This is the dish that defines Berenjak. Order at least two skewers — eat them immediately while hot, directly off the skewer onto warm bread.
Lamb rump chunks are marinated in a mixture that includes chilli, tarragon, and yogurt, then skewered and grilled until the exterior is charred and the interior stays pink. The tarragon provides subtle anise notes, the chilli adds heat, and the charcoal grill creates a smoky crust. This is one of the standout dishes according to recent reviews — it shows how quality lamb and proper marinading create depth. The meat is tender and flavorful, never dry.
Tips from diners
This cuts a step above basic kebab — the tarragon marinading is sophisticated. Order it if you want to explore beyond standard flavors.
Musir is a traditional Persian dip made by mixing thick, creamy yogurt with finely chopped musir (wild Persian shallots), which have a slightly sulfurous, onion-like flavor that's more complex than regular shallots. Herbs are added for freshness. The dip is creamy and tangy, perfect for scooping with warm Persian flatbread (taftoon or sangak). This is the kind of mezze that appears at traditional Persian tables — simple but made with care. It's best enjoyed with fresh, warm bread straight from the kitchen.
Tips from diners
Order this with freshly baked flatbread. Ask your server which type is warm and fresh — the bread makes or breaks the experience.
A classic Persian frozen dessert that's both light and intensely flavored. Faloodeh is made by creating a sorbet infused with rose water, then adding delicate rice noodles (which have a slightly chewy texture). A squeeze of fresh lime juice adds brightness and cuts the richness. This is the kind of dessert that feels refreshing after a meal of rich grilled meats. Multiple reviewers highlight this as a perfect closer — elegant, simple, and distinctly Persian.
Tips from diners
Order this if you want something light and refreshing after kebabs. The rose water is floral without being perfumy.
Jujeh translates directly to 'chicken' and represents Iran's second-favorite kebab. Chicken breast is marinated in a fragrant mixture of saffron (providing color and floral notes), fresh lemon juice, yogurt (for tenderizing), and tomato. The marinade infuses the meat with flavor and keeps it moist during grilling. Charcoal cooking adds smokiness. This is comfort food with sophistication — familiar technique applied with care to create something more interesting than standard grilled chicken.
Tips from diners
If you want to try multiple kebabs without committing to heavy lamb, this is the lightest option. The saffron marinade is aromatic.
Berenjak opened behind an unassuming door on Romilly Street, bringing authentic Persian cuisine to Soho. Chef Kian Samyani's menu celebrates Iran's food culture through charcoal-grilled kebabs (koobideh, jujeh, barreh), traditional mezze, and fresh flatbreads. The kitchen focuses on the mangal (charcoal grill) and does everything from scratch. The best seats are at the kitchen counter where you can watch the chefs work. It's won a Michelin Bib Gourmand, a designation that celebrates good food without pretension — precisely what Berenjak is.
The best seats in the house are at the kitchen counter where you can watch the chefs work the mangal. Request counter seating when you book.
Come with friends and order family-style. Kebabs are meant for sharing — order 4-5 different skewers plus mezze and bread, then pass everything around.
The entrance is easy to miss — look for the discreet door on Romilly Street. Once inside, the restaurant opens up and feels intimate and welcoming.
Dinner service is very popular, especially Thursday-Saturday. Book in advance if you want a table. Lunch is quieter and easier to walk into.
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