Kaleh Pacheh
The classic Persian weekend breakfast: lamb head and trotters, slow-simmered for hours into a rich, comforting broth. Squeeze of lime, a sprinkle of cinnamon, warm bread for dipping.

Every Sunday, Aban sets out a Persian brunch buffet: kaleh pacheh, haleem, koobideh off the grill and a spread of traditional dishes. Come hungry and go back for seconds.
The classic Persian weekend breakfast: lamb head and trotters, slow-simmered for hours into a rich, comforting broth. Squeeze of lime, a sprinkle of cinnamon, warm bread for dipping.
A warm, silky porridge of wheat and slow-cooked meat, stirred until smooth and finished the Persian way with butter, cinnamon and a little sugar. Pure comfort.
A rotating spread of traditional Persian dishes fills out the buffet every Sunday, so there is always something new to go back for.




In Iran, the weekend starts with a long breakfast shared with family. Aban's Sunday buffet brings that table to Houston: serve yourself, take your time and try a little of everything.
New to these dishes? Our guide to Persian breakfast foods explains the classics.
Groups are welcome. Reserve ahead and we'll have the table ready.