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.

Shahnameh Jeddah via ig 11

Shahnameh Jeddah via ig 12

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.

Shahnameh Jeddah via ig 2

Shahnameh Jeddah via ig 5

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.

Shahnameh Jeddah via ig 10

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.

Shahnameh Jeddah via ig 4

Shahnameh Jeddah via ig 8

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

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