A Taste of Persia for Less: Bha! Bha! Offers Luxe 3-Course Summer Menu for $55

NAPLES, Fla. — Diners can experience the flavors of ancient Persia this summer without leaving 5th Avenue South. Bha! Bha! Persian Bistro, a long-standing favorite in Naples, is offering a limited-time three-course “Taste of Persia” menu for $55 per person through Aug. 31.

The prix fixe menu includes a choice of three appetizers and five signature entrées, with optional upgrades such as grilled lamb medallions with sabzi polo — a fresh green herbed rice dish — and grilled tomatoes, or seafood reshtéh, a slow-simmered stew of fresh seafood and artichokes in a mustard-dill saffron cream broth with Persian noodles (both $10 extra). The meal concludes with house-made baklava paired with Persian saffron ice cream and seasonal fruit.

“Summer is the perfect time to introduce new guests to Persian cuisine,” said owner and chef Michael Mir. “This menu allows diners to experience the richness of our culinary heritage at an approachable price.”

The restaurant is also offering 30% off all bottles from its award-winning wine list during the summer months, featuring selections from Mediterranean reds to citrus-forward whites.

Persian cuisine, one of the world’s oldest and most refined, blends ingredients such as saffron, dried limes, rosewater, pomegranate and cinnamon to create balanced layers of sweet, sour, savory and aromatic flavors. Signature elements include tahdig, the crispy golden crust of rice, and fragrant saffron basmati rice often steamed with herbs, dried fruits or barberries.

Fresh herbs like parsley, mint, dill, tarragon and cilantro feature heavily in Persian cooking, with dishes plated to emphasize color, texture and symmetry — often finished with sumac, yogurt or pomegranate seeds.

Bha! Bha! Persian Bistro has been serving Persian cuisine in Naples since 1997. Located at 865 5th Avenue South, the restaurant is open daily from 5 p.m. to 9 p.m. Reservations can be made at www.bhabhabistro.com or by calling (239) 594-5557.

Collaborator Credits: Kathy Prutos