Inspired by Ferdowsi’s legendary Shahnameh, this intimate restaurant in the heart of Jeddah delivers refined hospitality and richly authentic flavours, setting a new benchmark for Persian dining in the city.
Over the past year, Jeddah has seen a wave of Persian restaurant openings. Some are good, some are fine, but one truly stands out. Shahnamah isn’t just another addition to the scene; it’s the one that gets everything right. It’s hands down my top pick for Persian cuisine in the city. It takes its name from Shahnameh: The Persian Book of Kings – the world’s longest epic poem written by a single author, Ferdowsi, and one of the most important works in Persian cultural history.
Shahnamah is spread over two floors with just four rooms in total: three cosy dining spaces and a reception area overlooking the open kitchen. Each room is named after a character from the epic: Khosro, Shireen, Rustam, and Simurgh. A large handwoven Tabriz rug drapes along the staircase wall, acting as a striking focal point without overpowering the space. The lighting is warm, the colours calming, and the overall decor is carefully balanced, blending classic Persian elements with clean, contemporary restraint.
I settle into my table with a Zar mocktail in hand, a mix of saffron-infused honey, passion fruit syrup, lemongrass syrup, lime, and non-alcoholic sparkling wine. As I browse the menu and take in the setting, the refined, weighty silverware stands out. Shahnamah focuses on classic Persian fare, prepared with a clear respect for tradition. The kitchen places particular care on ingredients, with most staples such as saffron and zereshk berries flown in directly from Iran.
I begin with a mezze spread. Mast-o-khiar is a classic yoghurt dip, finished with green raisins, dried mint, and walnuts – fresh, textured, and worth keeping on the table as the rest of the meal unfolds. While I usually default to kashke bademjan, the Persian take on mutabbal, here I’d recommend ordering borani bademjan instead. The combination of strained yoghurt, coal-cooked aubergine, and confit garlic is perfectly balanced.
Alongside the cold mezzes, sosis bandari – beef sausage fried with tomatoes, onions, and potatoes – makes a hearty addition to the spread. To tie it all together, enjoy the taftoon bread basket – large, baked-to-order seeded flatbread.
I’ll admit I’m fairly traditional when it comes to Persian food. I always go for the standard koobideh, but Shahnamah’s version isn’t quite so standard – it’s denser and cooked slightly pink inside. Perhaps not for everyone, but very much to my taste. That said, the chicken dishes are a real standout. On the strong recommendation of the staff, I ordered the jujeh and it didn’t disappoint. Exceptionally juicy, it’s served with a generous portion of buttery saffron rice. I also recommend their fesenjoon, a chicken stew cooked with pomegranate molasses and ground walnuts.
If you’re still craving red meat, the shishlik, a dish of lamb cutlets marinated in roasted garlic, is tender, flavourful, and very satisfying. A small but important tip: get a side of green onions and chillies to your order. It’s a simple addition that lifts every dish and brings everything together.
Dessert is not optional. The bastani soft serve saffron ice cream (with an unexpected twist I’ll keep as a surprise) is fragrant and exactly what you want after a rich meal. Pair it with Persian tea for the perfect end to a memorable evening.
Make a reservation here
Hira Street, Ash Shati, Jeddah 23514
@shahnamahrestaurant
All images via IG
