The meat is cooked over real red hot charcoal, not gas-fired briquets. These exotic stews are old Persian recipes that must cook several hours to blend the flavors. Iranians especially love their salads and choose to eat a typical combination of onion, tomato and cucumber dressed with lemon juice, olive oil and mint during the meal and not as a separate course. And, they must have a basket of sabzi on the table at every meal. Sabzi, a combination of raw onion, parsley, radish, basil and mint, and traditionally served in a basket, is purchased daily at the market.
Homemakers rush to the market each morning to compete for the finest produce for their table.
At Sahar they serve sabzi and feta cheese with every entree. Sabzi is eaten with the fingers, throughout the meal. On weekends they add seafood entrees. When Iran was Persia, a chance to inhale some fine tobacco, and sip strong tea allowed men to enjoy traditionally male company. At Sahar our western customs call for serving tea in a teacup.