Zeitoon Restaurant, located at 4/204 Beaudesert Rd, Moorooka QLD 4105, offers an authentic dining experience that transports guests through the rich flavors of Persian and Afghan cuisine. The menu features staples like wheat, lamb, poultry, and yogurt, with dishes often achieving a distinct sour note through the use of lemon, pomegranate, or sour oranges. (zeitoonrestaurant.com.au) Services Appetizers: Mantoo (Afghani Dumplings): Minced lamb and onion served with yellow split lentils in a tomato base. Kashk o Bademjan: Persian-style eggplant dip with special herbs and spices, served with fresh naan. Hummus: House-made chickpea and tahini dip served with fresh naan. Zeitoon Parvardeh: Marinated olives with pomegranate sauce and crushed walnuts. Dolmeh: Green vine leaves stuffed with rice, parsley, mint, and soaked in sunflower oil, served with garlic shallot dip. Mirza Qassemi: Smoky roasted eggplants, garlic, egg, and herbs. Tahdig Crispy Bread: Plain or topped with Gheimeh or Ghormeh Sabzi stew. Peeled Pickled Garlic. Barley Soup. Salads: Garden Salad: Lettuce, cucumber, tomato, and carrot with house dressing. Shirazi Salad: Diced cucumbers, tomatoes, onions, parsley, and lemon dressing. Caesar Salad: Lettuce, aged parmesan, crispy croutons, and creamy Caesar dressing. Mast-o-Khiar (Cucumber & Mint): Mixed yogurt, cucumber, and herbs. Mast-o-Moosir (Garlic Shallot): Mixed yogurt, garlic, and herbs. Plain Yogurt. Main Dishes: Kebabs: Koobideh Kebab: Two skewers of seasoned minced lamb served with Persian saffron rice and grilled tomato. Barg Kebab: Steak-grade AAA top sirloin marinated and broiled, served with Persian saffron rice and grilled tomato. Torsh Kebab: Tenderloin chunks soaked in walnuts, pomegranate, olive oil, and herbs, served with Persian saffron rice and grilled tomato. Shishlik Lamb Chops: Six pieces of bone-in lamb chops soaked in house marinade and broiled, served with Persian saffron rice and grilled tomato. Shahi Kebab: One skewer of Koobideh and one skewer of chicken fillet, served with Persian saffron rice and grilled tomato. Bakhtiari Kebab: A combination of chicken fillet and steak on a single skewer, served with Persian saffron rice and grilled tomato. Lamb Soltani Kebab: Four pieces of bone-in lamb chops and a skewer of Koobideh ground beef, served with Persian saffron rice and grilled tomato. Veggie Kebab: Grilled skewer of seasonal vegetables such as eggplant, zucchini, red peppers, green peppers, onions, and jalapenos, served with eggplant dip and choice of rice. Chicken Dishes: Boneless Chicken Kebab: Skewer of boneless chicken breast marinated and broiled, served with Persian saffron rice and grilled tomato. Chicken with Bone (1 or 2 skewers): Whole Cornish hen marinated and broiled, served with Persian saffron rice and grilled tomato. Chicken Leg with Persian Barberry Rice: Slowly cooked chicken leg in tomato house sauce, served with Zereshk Polo (Persian barberry rice). Seafood: Salmon Kebab: Skewer of Atlantic salmon fillet marinated and broiled, served with choice of rice. Prawn Kebab: Six tender prawns marinated and broiled, served with choice of rice. Trout Fish. Lamb and Stews: Lamb Shank: Slowly cooked in house-made sauce, served with Baghali Polo (Persian dill rice). Qabuli Palaw: Tender lamb shank with rice, carrots, and sultana raisins, served with a mild chili sauce on the side. Spinach Stew (Qormeh Sabzi): Diced lamb and sautéed herbs spinach, onion, and parsley cooked with dried limes, red kidney beans, and seasonings, served with Persian saffron rice. Afghan Dumplings (Mantu): Steamed dumplings filled with beef mince and topped with tomato lentil sauce, yogurt, and coriander. Gheimeh Stew: Beef chunks cooked in tomato homemade sauce with split peas and topped with crispy fries, served with Persian saffron rice. Ghormeh Sabzi Stew: Beef chunks cooked in a homemade sauce with sautéed vegetables, dried lemons, and red kidney beans, served with Persian saffron rice. Mixed Platters: Platter for Two: Two skewers of Koobideh Kebab, one skewer of Barg Kebab, one skewer of boneless Chicken Kebab, two grilled tomatoes, and two servings of Persian saffron rice. Platter for Four: Three skewers of Koobideh Kebab, one skewer of Barg Kebab, two skewers of boneless Chicken Kebab, four pieces of lamb chop Kebab, four grilled tomatoes, and four servings of Persian saffron rice. Platter for Six: Five skewers of Koobideh Kebab, one skewer of Barg Kebab, two skewers of boneless chicken Kebab, one skewer of Torsh Kebab, six pieces of Rack of lamb Kebab, six grilled tomatoes, and six servings of Persian saffron rice. Casual Favorites: Lamb Shank: Slowly cooked in house-made sauce, served with Baghali Polo (Persian dill rice). Chicken Leg with Persian Barberry Rice: Slowly cooked chicken leg in tomato house sauce, served with Zereshk Polo (Persian barberry rice). Loobia Polo. Extras: Rice. Kobideh. Joojeh. Soup (Regular/Large). Bread. Chips (Small/Large). Beverages: Carrot Juice. Orange Juice. Watermelon Juice. Shirmoz Banana Milk Shake Smoothie. Sweet Lemon Juice. Iced Tea. Sekanjebin Cognate. Kefir (Glass/Bottle). Barbican (Non-alcoholic Beer). Tea (Black or Green for 2). Desserts: Faloodeh: Traditional Iranian cold dessert with thin vermicelli noodles in semi-frozen rose water syrup. Saffron Ice-cream. Baklava. Chocolate Cake. Specialties and Approach Distinct Strengths: Authentic Persian and Afghan cuisine with a focus on traditional flavors and ingredients. Use of fresh herbs, spices, and aromatic herbs to create a harmonious blend of flavors. Signature dishes like Mantoo (Afghani Dumplings) and Sultani Kebab. Special Dietary Accommodations: Offers a variety of vegetarian and gluten-free options. Dishes can be customized to accommodate dietary preferences upon request. Unique Offerings: Traditional Iranian desserts such
