The taste
of Persia.
Charcoal kababs, herb stews and saffron-laced rice — recipes carried from Tabriz to Shiraz, served at our table.
The taste
of Persia,
slow-cooked.
Charcoal kababs, herb stews and saffron rice — recipes carried from Tabriz to Shiraz, plated for your table tonight.
غذا · Ghaza
A Persian kitchen of charcoal grills, slow stews and saffron rice. Every plate, a story from home.
Charcoal, always
Every kabab is grilled to order over live mangal coals — never a flat-top.
Saffron by the gram
We bloom Persian saffron daily. It colors our rice, our tea and our ice cream.
Herbs from scratch
Ghormeh sabzi takes a day of slow-frying fresh herbs. We wouldn't shortcut it.
The whole table, on one page
Mezze, charcoal kababs, slow stews and saffron rice — plus our deconstructed signatures. Browse it all and build your order.
View the full menuFrom one family table to yours
Ghaza began in a small kitchen in Tabriz, where three generations cooked the same way: patiently, over coal, with herbs picked that morning. We carry those recipes — unhurried and unchanged.
Our saffron is bloomed by hand, our stews simmer for hours, and our rice is steamed for the crackle of tahdig at the bottom of the pot. Nothing here is rushed, because at our table, the meal is the occasion.
— The Daryani Family
From the Kitchen
From the coals to the table — charcoal kababs, jewel-red pomegranate, bloomed saffron and sweet pistachio. A taste of everything we plate.
Visit Ghaza
Walk-ins welcome; tables of six or more, please call ahead.