رستوران تی گیلانه🌱

Ti Gilaneh serves as a sophisticated portal to the Caspian littoral in Tehran, where the verdant essence of Gilan is distilled into precise culinary compositions. The kitchen excels in the art of the sour marinade, most notably in the Kebab Torsh, where beef fillet is tenderized with crushed walnuts and fermented pomegranate molasses. Aromas of wood-smoke and toasted garlic define the Mirza Ghasemi, a charred eggplant purée bound with silk-textured eggs. Technique is paramount in the Anarbij, a complex stew of meatballs simmered in a walnut-pomegranate reduction that balances mineral depth with bright acidity. Seafood is treated with regional reverence; the white fish is pan-seared to achieve a brittle, golden skin while maintaining a succulent interior. Each plate is accompanied by kateh—clumped, aromatic rice—and Zeytoon Parvardeh, where olives are cured in a thick, herbaceous paste of pomegranate and ground walnuts.