Today we’d like to introduce you to SHOMAL – a newly opened Persian family-run eatery with a genuine hospitality that makes you feel like a guest in someone’s home rather than a customer.
The dishes here are made fresh to order, so some may take a little longer to arrive, but the wait is worth it. While a few offerings are simple and comforting, others are really outstanding—unexpected for a small, unassuming place like this. And we can’t wait to share them with you.
Restaurant Profile
🏷️ Name of the Restaurant: SHOMAL Persisches Restaurant (incl. menu)
📍 Adress: Höhenstraße 12, 60385 Frankfurt am Main
🍜 Style: Persian/Iranian Cuisine – grills, kebab, salad, stew etc.
💰 Price: around 15 – 25 EUR per Person (incl. Drinks and Tips)
The meal begins with a ritual – a warm cup of tea served on the house as a gesture of Persian hospitality.
Deep red in color, this black tea is strong and full-bodied, with a rich, slightly astringent taste that lingers. Traditionally brewed with loose leaves, Iranian tea carries earthy, malty notes with a subtle floral undertone.
The dried lemon, when dropped into the hot tea, slowly infuses the brew with a tangy citrus taste, balancing the tea’s natural bitterness. It’s an old Persian tradition—one that adds a refreshing complexity to the drink.
Accompanying the tea are dried dates—soft and juicy on the inside, bursting with deep caramel sweetness.
Their honey-like richness coats the tongue, providing a sweet contrast to the tea’s slight astringency. One sip, one bite, and let the flavors dance between robustness and indulgence.
SHOMAL offers a selection of freshly made juices, mixed from various fruits and vegetables. One of our go-to choices is the homemade carrot-orange juice. Served in a tall glass with a playful little umbrella on top, this juice is a nice blend of earthiness and citrusy brightness.
The naturally sweet carrots mellow out the tangy sharpness of fresh oranges, grounding the flavor. It’s a mildly tart drink that feels both wholesome and nourishing.
Another drink is of a different style – homemade ayran. This traditional yoghurt-based beverage is a staple in Middle Eastern and Persian cuisine. Unlike store-bought versions, this homemade Ayran is exceptionally fresh, with a delicate frothy texture.
It’s infused with fresh mint and herbs, giving it a crisp, aromatic lift that complements its creamy, slightly tangy, salty yoghurt base. Its cooling effect is perfect for tempering the bold, spiced dishes.
Now to the food. First up is Soltani platter. The word Soltani translates to “fit for a sultan,” giving the dish a royal touch. In many Islamic and Persian cultures, particularly in the Ottoman Empire, sultan (سلطان) was a title reserved for rulers and kings. Much like its namesake, this platter is nothing short of rich flavors and quality ingredients
It brings together fragrant saffron rice, tender marinated chicken breast, and succulent grilled lamb fillet, accompanied by a lightly charred tomato and a fresh, crisp salad.
The Persian saffron rice is fluffy and luxuriously fragrant. Each golden grain is separate, light, and slightly buttery, with the delicate floral saffron aroma.
The grilled chicken breast, marinated in a traditional Persian blend, is juicy and full of flavor.
The marinade—a mix of yogurt, lemon juice, saffron, and mild spices—infuses the meat with a slight tanginess while making it incredibly tender, richly spiced with a floral warmth.
Then comes the lamb fillet. Grilled to achieve an unmistakably bold, meaty flavor, it’s enhanced by a blend of onion, black pepper, saffron, and Persian spices. The spices create a deeply satisfying bite that is smoky, tender, and bursting with umami.
The grilled sweet, juicy tomato has a charred skin that gives way to a soft, almost jam-like interior, while the side salad provides a light contrast to the rich meats.
Next up is Kateh Sabzi Mahi, featuring a whole grilled dorado marinated and stuffed with pomegranate, walnuts, and fresh herbs—a gorgeous mix of sweet, tart, and earthy notes. The fish is smoky and charred on the outside, with a crispy, caramelized skin.
The marinade has a light tang from lemon or vinegar, balancing the naturally sweet pomegranate and rich walnuts. A subtle hint of garlic, fresh herbs of parsley and cilantro, and mild spices seeps deep into the fish for a fragrant, flavorful bite.
The fish itself is fresh and tender, with juicy, flaky flesh that contrasts with the crispy, smoky skin. It’s herbal, slightly sweet, and sour, enriched with nutty undertones and a piney aroma from rosemary.
On the side, there’s a salad of walnuts, fresh lettuce, cucumber, and pomegranate with yoghurt dressing.
The Persian rice, either infused with dill or saffron, is a great pairing with the seasoned fish.
Morghe Torsh features a succulent, slow-cooked chicken leg bathed in a luscious pomegranate sauce that balances sweet, tangy, and herbal notes.
The chicken, served with the bone in, is incredibly moist and flavorsome. The bone helps the meat retain all its natural juices – it’s almost as if the succulent, rich juices are locked inside, only to be released with each chew, blending deliciously with the sauce.
The pomegranate sauce is subtly sweet and sour, yet indulgent. A touch of herbs compliments the savory taste, making each mouthful fresh and bright. Together with the falling-off-the-bone chicken meat, each bite is a burst of savory, sweet, tangy, and juicy richness.
On the side, a seasonal salad provides a refreshing crunch, while Persian saffron rice adds a final touch of aroma and warmth.
The Persian-style braised lamb shank is an off-menu treasure, but it’s definitely worth asking for. If you’re lucky enough to have it, you’re in for an explosion of flavors.
The slow-cooked lamb shank is so tender that it effortlessly falls apart at just a touch of a fork.
The meat is succulent, juicy, and rich, with an intense, bold lamb flavor. What makes it even more indulgent is the bone marrow, which coats the lamb with a silky richness. Some marrow remains inside the bone, still liquid and luscious— waiting to be savored for a bite of heaven!
The lamb is bathed in a deeply flavored, slow-simmered tomato and onion sauce. It has a savory base with layers of tanginess, a hint of cinnamon warmth and spices. The stewing brings out the natural sweetness of onions and tomatoes that melds beautifully with the spices.
This dish is paired with an optional three-slot sauce plate: on the right, the crunchy, sour and refreshing pickled cucumbers and carrots that cut through the meat’s richness; in the middle, spicy and tangy Greek peppers for a sharp kick; and on the left, a smoky chili powder to bring the heat.
There is also fragrant saffron rice, and a crisp, fresh salad on the side.
Sometimes, a few pieces of flatbread are served alongside. Wrap some salad and lamb inside the thin, slightly chewy bread for an even more satisfying bite.
SHOMAL also offers Persian breakfast priced between 8-20 EUR. In addition to the dishes already mentioned, they also have vegetarian grills and legume–based dishes.
Though it may be a small restaurant, it carries a big heart. Many details, from plating to hospitality, reflects the owner’s passion for sharing the essence of Persian cuisine.
Over centuries, the intricate Persian flavors have inspired chefs across the Middle East, with influences still visible in Turkish, Syrian, Lebanese, and Moroccan dishes today. At SHOMAL, you get to experience this rich heritage firsthand.
Most of the guests are Iranian, drawn by the familiar flavors of home. For those new to Persian cuisine, it’s a great chance to experience the depth of century-old Persian flavors – always balanced, never too spicy, with a clear fondness for sweet, sour notes and that signature asprigno tang. The interplay between meat and fruit, legumes and vegetables, expertly paired with fresh or dried herbs, weaves together, to create something unique and unmistakably Persian.
