Rouhi Restaurant is situated in the middle of the sound of horns and traffic and the hustle and bustle of Tehran, but it is filled with the beauty of the Karim Khan region and its surroundings. It also shares with us the love of past generations through traditional dishes and recipes.

Ambiance

The interior of Rouhi Restaurant is designed to offer comfort and a cozy place in the heart of Tehran, one of the megacities on our planet. The decor features traditional Persian elements such as intricate tile work, lush Persian carpets, handcrafted wooden furniture, and a little touch of modern art. Soft lighting and tasteful music enhance the dining experience, making it an ideal spot for both intimate dinners and larger gatherings. The restaurant is a reminder of the warm atmosphere and the feelings of the old traditional Persian kitchens and dining rooms, situated in large houses with different rooms and chambers with a spacious beautiful yard in the middle.

Rouhi prides itself on a diverse menu that showcases the rich flavors and aromatic spices of Persian cuisine. The dishes are made and cooked using fresh, locally sourced ingredients, ensuring high quality and authenticity.

The menu for the appetizers and side dishes offers a variety of hot and cold options:

Kashk-e Bademjan: a creamy eggplant dip made with caramelized onions, garlic, and whey, garnished with mint and walnuts.

Barley Soup (Soup-e Jo): a creamy soup made with barley, vegetables, and often chicken or beef.

Fresh Herb Platter: a traditional Persian assortment of fresh herbs, radishes, and walnuts served with feta cheese and warm flatbread.

Shirazi Salad: a light and tangy salad with finely chopped cucumbers, tomatoes, onions, and a lemon dressing.

Zeytoon Parvarde: marinated olives mixed with pomegranate paste, walnuts, garlic, and aromatic herbs.

Mast o Khiar: Persian yogurt and cucumber dip. It is similar to Greek tzatziki but with unique Persian flavors.

Mixed pickled vegetables: a mix of tangy, spicy, flavorful pickles adding a delightful contrast to the richness of Persian dishes.

For the main course menu, apart from the delicious/well known Persian cuisine such as a verity of kebabs (Koobideh, Joojeh, Barg), stews (Ghormeh sabzi, Fesenjan, Gheymeh), rice dishes (Cholo, Baghali polo, loobia polo, Adas polo), and dizi (Abgoosht), they offer more traditional options as well:

Kaseh Kabab: a kebab served in a bowl, often combining succulent pieces of marinated meat with various accompaniments like grilled tomatoes, onions, and fresh herbs. The dish is typically enjoyed with rice or bread and is known for its aromatic and savory profile.

Koofteh Tabrizi: large and flavorful meatballs made with a mixture of ground meat, rice, split peas, and herbs, often with a surprise filling of dried fruits and nuts in the center. It is typically served with a rich tomato-based sauce and garnished with fresh herbs and sometimes fried onions.

Gheymeh Nesar: aromatic rice mixed with a delicious meat and split pea stew, garnished with an array of colorful toppings such as barberries, pistachios, almonds, and orange peel.

* There is also a vegetarian/vegan menu with rise (plain, with beans or lentils), vegetarian stew (Gheymeh), and vegetarian Koofteh.

Rouhi offers a selection of traditional Persian beverages as well as more common drinks:

Doogh: a savory yogurt-based drink, often seasoned with mint.

Sharbat: traditional Persian syrups mixed with water, like mint and cucumber or saffron and rose water.

Persian Tea: served in traditional style, often with rock candy.

After a general look at the menu, now we can take a look at what I ordered.  :)

Dempakhtak-e Bagali, or Dami-e Bagali, is one of the most authentic Tehrani dishes. It became the most popular dish during the First World War and the outbreak of famine in Tehran. Yellow bean Dampokhtak, like tomato Dampokhtak, is still one of the most popular dishes in Tehran and, of course, now in most cities of Iran. Dempakhtak is a very delicious and beloved food for most Iranians, especially children. This simple cuisine could easily remind people of their childhood memories with its pleasant smell and aroma.

The ingredients and the recipe of this dish are quite simple and affordable and result in a marvelous dish.

Ingredients: 2 cups of rice; 1 cup of dry yellow Fava beans; 1 large onion; salt, pepper, and turmeric as needed; butter or oil as needed.

Recipe: first, finely chop the onions and fry them with some oil until they turn golden, then add the beans and fry them because they cook quickly and will be crushed if you don't fry them. Add turmeric, salt, and pepper to it and fry for about 5 minutes.

Now add the rice (washed and cleaned) and pour enough cold water to cover the top knuckle of your index finger. Tip: Do not stir it anymore because the rice will get mashed!

After the water is drained, add some oil on and around it. Then let it brew for about 30 minutes with low heat.

It could be served with fried eggs, Torshi, salad Shirazi, or cucumber yogurt. I got fried eggs with fresh tomatoes and Torshi Hafte bijar.

* Torshi is a type of mixed vegetable pickle. The use of aromatic herbs in Hafte bijar torshi gives it a significant difference from other torshi makhloots (mixed vegetable pickles). When you chop these herbs, their rich taste and aroma seep into the torshi and create a fragrant miracle called Hafte bijar pickle. It could be an excellent side dish if you don’t mind your taste buds sending some sourness signals to your brain as well. :)

* Having fried eggs with tomatoes was also a wonderful idea. The cherry tomatoes were very tasty and fresh; I enjoyed that part the best. However, the eggs were perfectly fried too, not too hard and not runny, and the taste was also strong and pleasant.

Dampokhatk was also amazing and authentic. At first the high quality of the ingredient got my attention. The shape of rice grains was long and presentable. It was also well cooked with pleasant taste and aroma. The yellow fava beans were soft and not mashed with a deep, pleasant taste. The taste really brought the childhood memories up; the taste of our mothers’, grandmas’, and aunts’ Dampochtak after long schooldays, wonderful playing hours in the yard, or the family gatherings in the large, warm dining halls of our grandparents or elder aunts and ankles. It was actually aligned with the goal of the restaurant, which is to preserve the original, traditional, authentic recipes gifted to us by our ancestors, as I had an informative, nice conversation with the manager.

I also ordered Kashk-e Bademjan, which is a tasty vegetarian dip full of amazing flavors made from eggplants (aubergines), garlic, onions, and kashk (a type of fermented whey). It is a perfect appetizer served with some warm bread. Very delicious! It had really been made and tasted like perfect homemade Kash-e Bademjan.

However, the oil from fried eggplants, onions, garlic, mints, and walnuts makes the dish a bit creamy and heavy. Be careful if you have to keep a light diet. :)

A delicious piece of Tahchin’s Tahdig (crispy, backed Saffron rice cake with Gheymeh stew poured on it) was served on the house to all guests. I know for sure that the best Tahchin is only made by my mother, but this one was really close! :) Gheymeh stew was well made, not heavy, and flavorful as well.

For the drink, I had Sharbat-e Bahar Narenj with aromatic, dried rose petals. Sharbat-e Bahar Narenj, also known as Orange Blossom Syrup, is a refreshing Persian drink made from the fragrant blossoms of the bitter orange tree. This aromatic drink is particularly popular during spring and summer. The taste and the aroma were amazing, giving a warm hug to all your memories. To me, it was just a little bit too sweet. However, many people love it so. :)

In Persian, the word "روحي" (rouhi) is an adjective that means "spiritual" or "of the soul." It is derived from "روح" (rouh), which means "spirit" or "soul."
Also, the term "روهی" (rouhi) refers to "zinc." In traditional Persian kitchens, zinc (روهی or روی) is often used in the form of utensils and containers due to its durability and resistance to corrosion. While the use of zinc in modern kitchens has diminished due to the availability of more advanced materials like stainless steel and non-stick cookware, it still holds a place in traditional settings.

* They have used the pronunciation similarity of these two words very smoothly in their decoration, under plates, music choices, and the atmosphere of the restaurant. They also sell the utensils that they use in the kitchen and the serving area, in case anyone is interested. It is also a great decoration, and you can just enjoy watching the setting.

Service

The staff at Rouhi are welcoming and attentive. Upon my entrance, I was greeted politely. After explaining my intention, I was kindly directed towards the manager; he was very cooperative, professional, and friendly. I received all the necessary information with eagerness, warmth, and patience.

Location and accessibility

Rouhi is easily accessible by public transportation and offers ample parking for those driving. Its central location makes it a popular choice for both lunch and dinner, catering to a diverse clientele that includes business professionals, families, and tourists exploring Tehran.

In summary, Rouhi Restaurant is a good destination for anyone looking to experience the rich culinary heritage of Iran. Whether you're a local resident or a traveler seeking authentic Persian flavors, Rouhi promises a memorable dining experience.

The ambiance at Rouhi Restaurant is designed to reflect the elegance and warmth of Persian culture. With its tasteful decor, attentive service, and the fragrant aroma of spices, dining at Rouhi is an immersive experience that delights all the senses.

Overall, Rouhi Restaurant in Karimkhan, Tehran, offers a culinary journey through the rich and diverse flavors of Persian cuisine, making it a great choice for both locals and tourists.

Tehran, Rouhi Restaurant

Rouhi Restaurant is situated in the middle of the sound of horns and traffic and the hustle and bustle of Tehran, but it is filled with the beauty of the Karim Khan region and its surroundings. It also shares with us the love of past generations through traditional dishes and recipes.

Ambiance

Menu

Rouhi prides itself on a diverse menu that showcases the rich flavors and aromatic spices of Persian cuisine. The dishes are made and cooked using fresh, locally sourced ingredients, ensuring high quality and authenticity.

The menu for the appetizers and side dishes offers a variety of hot and cold options:

Kashk-e Bademjan: a creamy eggplant dip made with caramelized onions, garlic, and whey, garnished with mint and walnuts.

Barley Soup (Soup-e Jo): a creamy soup made with barley, vegetables, and often chicken or beef.

Fresh Herb Platter: a traditional Persian assortment of fresh herbs, radishes, and walnuts served with feta cheese and warm flatbread.

Shirazi Salad: a light and tangy salad with finely chopped cucumbers, tomatoes, onions, and a lemon dressing.

Zeytoon Parvarde: marinated olives mixed with pomegranate paste, walnuts, garlic, and aromatic herbs.

Mast o Khiar: Persian yogurt and cucumber dip. It is similar to Greek tzatziki but with unique Persian flavors.

Mixed pickled vegetables: a mix of tangy, spicy, flavorful pickles adding a delightful contrast to the richness of Persian dishes.

For the main course menu, apart from the delicious/well known Persian cuisine such as a verity of kebabs (Koobideh, Joojeh, Barg), stews (Ghormeh sabzi, Fesenjan, Gheymeh), rice dishes (Cholo, Baghali polo, loobia polo, Adas polo), and dizi (Abgoosht), they offer more traditional options as well:

Kaseh Kabab: a kebab served in a bowl, often combining succulent pieces of marinated meat with various accompaniments like grilled tomatoes, onions, and fresh herbs. The dish is typically enjoyed with rice or bread and is known for its aromatic and savory profile.

Koofteh Tabrizi: large and flavorful meatballs made with a mixture of ground meat, rice, split peas, and herbs, often with a surprise filling of dried fruits and nuts in the center. It is typically served with a rich tomato-based sauce and garnished with fresh herbs and sometimes fried onions.

Gheymeh Nesar: aromatic rice mixed with a delicious meat and split pea stew, garnished with an array of colorful toppings such as barberries, pistachios, almonds, and orange peel.

* There is also a vegetarian/vegan menu with rise (plain, with beans or lentils), vegetarian stew (Gheymeh), and vegetarian Koofteh.

Rouhi offers a selection of traditional Persian beverages as well as more common drinks:

Doogh: a savory yogurt-based drink, often seasoned with mint.

Sharbat: traditional Persian syrups mixed with water, like mint and cucumber or saffron and rose water.

Persian Tea: served in traditional style, often with rock candy.

The ingredients and the recipe of this dish are quite simple and affordable and result in a marvelous dish.

Ingredients: 2 cups of rice; 1 cup of dry yellow Fava beans; 1 large onion; salt, pepper, and turmeric as needed; butter or oil as needed.

Recipe: first, finely chop the onions and fry them with some oil until they turn golden, then add the beans and fry them because they cook quickly and will be crushed if you don't fry them. Add turmeric, salt, and pepper to it and fry for about 5 minutes.

Now add the rice (washed and cleaned) and pour enough cold water to cover the top knuckle of your index finger. Tip: Do not stir it anymore because the rice will get mashed!

After the water is drained, add some oil on and around it. Then let it brew for about 30 minutes with low heat.

It could be served with fried eggs, Torshi, salad Shirazi, or cucumber yogurt. I got fried eggs with fresh tomatoes and Torshi Hafte bijar.

* Having fried eggs with tomatoes was also a wonderful idea. The cherry tomatoes were very tasty and fresh; I enjoyed that part the best. However, the eggs were perfectly fried too, not too hard and not runny, and the taste was also strong and pleasant.

However, the oil from fried eggplants, onions, garlic, mints, and walnuts makes the dish a bit creamy and heavy. Be careful if you have to keep a light diet. :)

Service

The staff at Rouhi are welcoming and attentive. Upon my entrance, I was greeted politely. After explaining my intention, I was kindly directed towards the manager; he was very cooperative, professional, and friendly. I received all the necessary information with eagerness, warmth, and patience.

Location and accessibility

Rouhi is easily accessible by public transportation and offers ample parking for those driving. Its central location makes it a popular choice for both lunch and dinner, catering to a diverse clientele that includes business professionals, families, and tourists exploring Tehran.

Home | About | Shop | Blog | Contact

Tehran, Rouhi Restaurant

Rouhi Restaurant is situated in the middle of the sound of horns and traffic and the hustle and bustle of Tehran, but it is filled with the beauty of the Karim Khan region and its surroundings. It also shares with us the love of past generations through traditional dishes and recipes.

Ambiance

Menu

Rouhi prides itself on a diverse menu that showcases the rich flavors and aromatic spices of Persian cuisine. The dishes are made and cooked using fresh, locally sourced ingredients, ensuring high quality and authenticity.

The menu for the appetizers and side dishes offers a variety of hot and cold options:

Kashk-e Bademjan: a creamy eggplant dip made with caramelized onions, garlic, and whey, garnished with mint and walnuts.

Barley Soup (Soup-e Jo): a creamy soup made with barley, vegetables, and often chicken or beef.

Fresh Herb Platter: a traditional Persian assortment of fresh herbs, radishes, and walnuts served with feta cheese and warm flatbread.

Shirazi Salad: a light and tangy salad with finely chopped cucumbers, tomatoes, onions, and a lemon dressing.

Zeytoon Parvarde: marinated olives mixed with pomegranate paste, walnuts, garlic, and aromatic herbs.

Mast o Khiar: Persian yogurt and cucumber dip. It is similar to Greek tzatziki but with unique Persian flavors.

Mixed pickled vegetables: a mix of tangy, spicy, flavorful pickles adding a delightful contrast to the richness of Persian dishes.

For the main course menu, apart from the delicious/well known Persian cuisine such as a verity of kebabs (Koobideh, Joojeh, Barg), stews (Ghormeh sabzi, Fesenjan, Gheymeh), rice dishes (Cholo, Baghali polo, loobia polo, Adas polo), and dizi (Abgoosht), they offer more traditional options as well:

Kaseh Kabab: a kebab served in a bowl, often combining succulent pieces of marinated meat with various accompaniments like grilled tomatoes, onions, and fresh herbs. The dish is typically enjoyed with rice or bread and is known for its aromatic and savory profile.

Koofteh Tabrizi: large and flavorful meatballs made with a mixture of ground meat, rice, split peas, and herbs, often with a surprise filling of dried fruits and nuts in the center. It is typically served with a rich tomato-based sauce and garnished with fresh herbs and sometimes fried onions.

Gheymeh Nesar: aromatic rice mixed with a delicious meat and split pea stew, garnished with an array of colorful toppings such as barberries, pistachios, almonds, and orange peel.

* There is also a vegetarian/vegan menu with rise (plain, with beans or lentils), vegetarian stew (Gheymeh), and vegetarian Koofteh.

Rouhi offers a selection of traditional Persian beverages as well as more common drinks:

Doogh: a savory yogurt-based drink, often seasoned with mint.

Sharbat: traditional Persian syrups mixed with water, like mint and cucumber or saffron and rose water.

Persian Tea: served in traditional style, often with rock candy.

The ingredients and the recipe of this dish are quite simple and affordable and result in a marvelous dish.

Ingredients: 2 cups of rice; 1 cup of dry yellow Fava beans; 1 large onion; salt, pepper, and turmeric as needed; butter or oil as needed.

Recipe: first, finely chop the onions and fry them with some oil until they turn golden, then add the beans and fry them because they cook quickly and will be crushed if you don't fry them. Add turmeric, salt, and pepper to it and fry for about 5 minutes.

Now add the rice (washed and cleaned) and pour enough cold water to cover the top knuckle of your index finger. Tip: Do not stir it anymore because the rice will get mashed!

After the water is drained, add some oil on and around it. Then let it brew for about 30 minutes with low heat.

It could be served with fried eggs, Torshi, salad Shirazi, or cucumber yogurt. I got fried eggs with fresh tomatoes and Torshi Hafte bijar.

* Having fried eggs with tomatoes was also a wonderful idea. The cherry tomatoes were very tasty and fresh; I enjoyed that part the best. However, the eggs were perfectly fried too, not too hard and not runny, and the taste was also strong and pleasant.

However, the oil from fried eggplants, onions, garlic, mints, and walnuts makes the dish a bit creamy and heavy. Be careful if you have to keep a light diet. :)

Service

The staff at Rouhi are welcoming and attentive. Upon my entrance, I was greeted politely. After explaining my intention, I was kindly directed towards the manager; he was very cooperative, professional, and friendly. I received all the necessary information with eagerness, warmth, and patience.

Location and accessibility

Rouhi is easily accessible by public transportation and offers ample parking for those driving. Its central location makes it a popular choice for both lunch and dinner, catering to a diverse clientele that includes business professionals, families, and tourists exploring Tehran.

Tehran, Baghche Restaurant

Home | About | Shop | Blog | Contact