Homa Persian Cuisine sits just off Coral Way, a casual, à la carte neighborhood restaurant that previously operated under the name Rumi. The room leans more formal than its vibe suggests — chandeliers overhead, a TV looping Iranian landscapes, and a kids' menu for families who stop in.
The kitchen works from traditional Persian recipes, built around saffron basmati rice and open-flame kabobs: koobideh (ground beef), joojeh (marinated chicken), and shishlik (lamb chops) all come plated with grilled tomato. Grilled Atlantic salmon and a braised lamb shank round out the heavier plates, both served with fava beans and dill rice. On the starter side, house-made hummus and kashk bademjan — sautéed eggplant finished with yogurt cream and crispy onions — sit alongside soups like adasi (lentil) and aush reshteh, a noodle soup with beans, lentils, and kashk.
The kabobs in particular have built a following among regulars drawn to the saffron rice and open-flame char.
The kitchen works from traditional Persian recipes, built around saffron basmati rice and open-flame kabobs: koobideh (ground beef), joojeh (marinated chicken), and shishlik (lamb chops) all come plated with grilled tomato. Grilled Atlantic salmon and a braised lamb shank round out the heavier plates, both served with fava beans and dill rice. On the starter side, house-made hummus and kashk bademjan — sautéed eggplant finished with yogurt cream and crispy onions — sit alongside soups like adasi (lentil) and aush reshteh, a noodle soup with beans, lentils, and kashk.
The kabobs in particular have built a following among regulars drawn to the saffron rice and open-flame char.