Saffron on the Menu: Persian Flavors Shine in New York’s Eshel Restaurant

In Manhattan’s Upper West Side, the newly opened Eshel Restaurant is introducing New Yorkers to the rich flavors of Persian cuisine — and saffron is at the heart of it.

Among the highlights are the Jeweled Rice (Morasa Polo), a dazzling dish that combines rice with candied orange peel, barberries, raisins, pistachios, almonds, and saffron — each grain shimmering with golden color and aroma. It’s not just food; it’s Persian artistry in a bowl.

Another standout is the Jujeh Saffron Chicken Skewer, marinated in saffron and grilled to perfection, with the bone left in for extra tenderness. Its golden hue and rich aroma capture the essence of Iran’s national spice.

The restaurant’s menu also features traditional Tahdig with tomato and split pea stew, Koobideh kebabs, and Lamb chops, reflecting the diversity and depth of Persian cooking.

Through places like Eshel, saffron continues its journey — from the fields of Herat and Khorasan to the heart of modern cities — symbolizing cultural exchange, flavor, and beauty on every plate.

🔗 Original review: “Jeweled Rice, Saffron Skewers and the Case for Eating Out at Eshel” by Nati Burnside, June 19, 2025.

You can cook this dish tonight — if you have real saffron
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