Noôsh sits on White Bridge Road, a full-service Persian restaurant built around founder Naz's family recipes — drawn from her own upbringing in Iran and from her mother-in-law's cooking. The menu translates those dishes for a Nashville dining room without diluting them.
Ghormeh sabzi, a slow-cooked lamb stew built on seven sautéed herbs, kidney beans, and dried lime, anchors the stew section alongside fesenjan, chicken simmered in ground walnuts and pomegranate molasses, and gheimeh, lamb and split peas in a tomato-saffron sauce finished with shoestring potatoes. Kabobs get their own space on the menu, including kubideh made from ground sirloin, served with rice and house-made doogh, a yogurt-based herbaceous drink.
Beyond the dining room, Noôsh runs a catering operation, extending the same menu to events and gatherings. Regulars point to the kebab and meat cooking, the in-house bread, and portions that outrun the price point.
Ghormeh sabzi, a slow-cooked lamb stew built on seven sautéed herbs, kidney beans, and dried lime, anchors the stew section alongside fesenjan, chicken simmered in ground walnuts and pomegranate molasses, and gheimeh, lamb and split peas in a tomato-saffron sauce finished with shoestring potatoes. Kabobs get their own space on the menu, including kubideh made from ground sirloin, served with rice and house-made doogh, a yogurt-based herbaceous drink.
Beyond the dining room, Noôsh runs a catering operation, extending the same menu to events and gatherings. Regulars point to the kebab and meat cooking, the in-house bread, and portions that outrun the price point.