Nayeb’s Chef House
Nayeb brings the tastes and smells of the Persian kitchen to the Levinsky market. There’s Gondi, a ground lamb or chicken meatball served in a chicken broth with herbs such as nana (mint) and basil; Chorshet Sabzi, a stew of meat, vegetables and red beans served over rice; and a variety of chamin, a slow-cooked stew of beans and meats. There’s even a dizi chamin full of meat and potatoes that, after cooking in a small pot for a long time, breakdown into a thick blended stew, to be eaten scooped up on pita bread much like hummus.
Nayeb’s chain of restaurants started in Iran and, as a family-run business, has been operating for generations; the restaurant today was just around the corner in the earlier days of the shuk.
Recommended to Taste:
The Chorshet Sabzi and the Dizi Chamin