The menu

Nine traditional dishes from the Persian-Jewish home

The Bishulilim menu shifts with the group and the season, but these nine dishes keep coming back — regulars can't imagine the table without them. All are served with home-baked pan bread, a salad board, soft drinks, herbal tea and a dessert pastry.

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Persian polo rice crowned with a golden potato tahdig, plated on a vintage rose-pattern dish

Served with

Lili's homemade breads · a selection of salads · cold drinks · herbal tea · a homemade sweet to finish

Gondi
Persian-Jewish chickpea-flour chicken dumplings — a signature of every Bishulilim evening. Gluten free.
A signature dish of the Persian-Jewish Shabbat table. Ground chicken dumplings bound with chickpea flour and cardamom, poached in a rich chicken broth. The dish featured on RTVI Russian television when they profiled Lili.
Gluten freeContains chicken
Khoresht Sabzi
Slow-braised beef with herbs and dried Persian lime.
A central Persian stew. Beef braised slowly with a generous blend of fresh herbs (cilantro, parsley, dill, spinach) and dried Persian lime — which gives its unmistakable tang.
Gluten freeContains beef
Dolma
Vine leaves and onions stuffed with aromatic rice and herbs. Vegan and gluten-free.
Vine leaves and whole onions stuffed with rice, herbs and spices, then braised slowly in a tomato-honey sauce. A patience dish — the kind that anchors Shabbat and Jewish-holiday tables.
VeganGluten free
Polo Kalam
Persian layered rice with cabbage and fresh herbs. Plant-based.
Persian rice layered with chopped cabbage and fresh herbs. Served inverted so the bottom crust — the tahdig — comes out golden and crisp.
Vegan
Ash Reshteh
Hearty noodle stew rich with legumes and herbs.
A thick noodle-and-legume stew with beans, chickpeas, lentils and a wall of fresh herbs. Traditionally served at Nowruz, the Persian New Year, topped with kashk.
Legumes
Polo Keshmesh
Persian rice with dried fruit and carrots — sweet-savoury contrast.
Sweet-savoury Persian rice with golden raisins plumped in hot water, fried carrots and slivered almonds. Usually served alongside a saffron chicken.
Vegan
Maproum
Stuffed potatoes filled with seasoned meat in a natural sauce.
A traditional Libyan-Tunisian-Jewish dish. Halved potatoes stuffed with seasoned beef mince, lightly pan-fried and then slow-cooked in a tomato-spice sauce.
Contains beef
Kubbeh in Beet Soup
Persian kubbeh in a pomegranate-molasses beet soup — the signature of the Beit Shean table.
Persian-style kubbeh from the Beit Shean tradition — semolina dumplings filled with seasoned beef, simmered in a red-beet broth with pomegranate molasses. As Lili told Channel 13, "there's no such thing as a Beit Shean Friday meal without kubbeh."
Contains beef
Juje Kabab
Persian grilled chicken on rice with sumac.
Chicken fillets marinated in turmeric, lemon juice and salt, grilled over open flame until juicy inside and crisp at the edges. Served on a bed of saffron rice with sumac and red onion.
Contains chickenGluten free