Originating from a rich culture that began almost 2000 years before classical Greece, Persian cuisine is the result of merging Persian culinary traditions with those of neighboring societies, resulting in tastes and characteristics all in its own.

Basmati rice from India, grape leaves from Greece, lamb and figs from Arabia, and yogurt and kabobs from Turkey have all become ingrained in Persian cuisine. Defined by nuanced flavors that carry through aromatic rice, flavorful meats, and fresh salads, at Mobys, we continue the flavorful Persian culinary tradition with our healthy, wholesome meals, all cooked to order.

Learn more about some of the ingredients that give the food we prepare for you its unique character.

Filter by category:

  • Yogurt


    Full of proteins and deliciously creamy, yogurt provides the final touches to make your dish.

  • Yellow Peas

    Yellow Peas

    A variety of the green pea, in whole form they are used in Indian cooking. They are starchier and require longer cooking than their split form.

  • Walnuts


    Crunchy, tasty and loaded with endless health benefits.

  • Vinegar


    Simply put, vinegar is acetic acid and water. But it’s essential in cooking.

  • Turmeric


    Deep yellow and orange in color, Turmeric is the spice that adds a warm, peppery flavor.

  • Tomatoes


    Red, plump, juicy and very healthy.

  • Tangerine Peel

    Tangerine Peel

    Thin citrus peel used to flavor savory preparations as well as sweet baked goods.

  • Tahini


    Tahini is a paste made from ground hulled sesame seeds and an important ingredient.

  • Sword Fish

    Sword Fish

    A firm, succulent and meaty fish whose texture can be compared to that of tuna.

  • Sumac


    Sumac is the purple dried berry of a shrub and adds a tangy, lemony flavor.

  • Sugar


    Highly refined cane or beet sugar, available in dozens of varieties, each with their own preferred culinary uses.

  • Spinach


    An iron-rich, leafy plant known for its bitter taste that is popular in both raw and cooked dishes.

  • Shallots


    Related to the onion, it grows in a form more similar to garlic and is desirable for its milder flavor, particularly in sauces and vinaigrettes.

  • Salt & Pepper

    Salt & Pepper

    The “spices of life.”

  • Saffron


    The tiny threads of the saffron crocus are tediously plucked, piled and dried.

  • Rose Water

    Rose Water

    Rose water adds a distinct flavor to some of the most famous Middle Eastern dishes.

  • Rice Noodles

    Rice Noodles

    The main ingredients? Rice flower and water. Outstanding characteristics? A glassy, transparent texture, versatile, easy to cook.

  • Red Cabbage

    Red Cabbage

    Offers greater nutritional benefits and bolder flavor than green cabbage varieties. Valued for high vitamin C and flavinoid content.

  • Provolone Cheese

    Provolone Cheese

    A firm cow’s milk cheese that originated in Italy, it has a mild and tangy flavor and is often available in a smoked variety.

  • Pomegranate Molasses

    Pomegranate Molasses

    A traditional ingredient in Middle eastern cooking, this rich, dark syrup contributes the sweet tartness.

  • Pita Bread

    Pita Bread

    A Middle Eastern yeasted flatbread that forms a pocket when baked due to steam.

  • Pistachios


    Pistachios belong to the family of cashew nuts, and besides a delightful taste they are also high in protein.

  • Pepperoncini


    Part of a traditional Italian antipasto platter, these slightly sweet peppers are small and most commonly pickled.

  • Parsley


    Commonly seen in flat-leaf and curly varieties used as a garnish, flavoring or salad component, such as in the cracked wheat salad called tabbouleh.

  • Oregano (Dried)

    Oregano (Dried)

    Oregano is a perennial which grows up to two feet tall.

  • Onion


    Most widely used flavoring element in virtually all cuisines, dozens of varieties of this bulb are available for cooking and as a raw ingredient.

  • Olive Oil

    Olive Oil

    Extracted from the pressed, sun-ripened, flavorful and rich-tasting olives in the Mediterranean.

  • Nutmeg


    Nutmeg, the egg-shaped seed of a tree native to Indonesia, adds a warm, spicy aroma.

  • Mushrooms


    Edible fungus available in cultivated and exotic varieties, eaten both raw and cooked. Frequently used as a meat substitute in vegetarian dishes.

  • Mint (Dried)

    Mint (Dried)

    There are 13-18 different species of Mint or Mintha, as it is called in Greek.

  • Mayonnaise


    A cold sauce made of oil, egg yolks, vinegar and seasonings that was invented by the French in 1756.

  • Lima Beans

    Lima Beans

    Commonly known as butter beans, they are appreciated for their soft buttery texture and delicate taste.

  • Lettuce


    Did you know? Lettuce was first cultivated by the ancient Egyptians who used the seeds to produce oil. Only later on did they start to grow it for its leaves.

  • Lentils


    Nutty and earthy in taste and one of the healthiest foods on the planet.

  • Lemon Oil

    Lemon Oil

    Cold pressed from lemon rinds, it is estimated that it takes about 3,000 lemons to make.

  • Lemon Juice

    Lemon Juice

    The sour and refreshing taste of lemon juice stems from its citric acid (5-6%).

  • Leeks


    Milder flavored relative of onions and garlic, the white stalk of this widely cultivated plant is prized by gourmets for its taste and is most often used in cooked dishes.

  • Lamb


    Known for its delicate flavor and tender flesh, lamb is a lovely alternation to beef.

  • Kidney Beans

    Kidney Beans

    Named for its visual resemblance in shape and color, kidney beans are full of protein.

  • Kalamata Olives

    Kalamata Olives

    Deep purple variety of olives from Greece, usually packed in oil or a vinegar-based marinade, often served as a snack or appetizer.

  • Honey


    Sweetener produced by bees, flavored by the source of the nectar.  Often considered a healthier sweetener than granulated sugar.

  • Gyro (Beef/Lamb)

    Gyro (Beef/Lamb)

    A Gyro is a dish of beef or lamb meat roasted on a vertical spit.

  • Ground Beef

    Ground Beef

    Fresh ground meat made of beef, finely chopped by a meat grinder.

  • Green Beans

    Green Beans

    One of the few beans with an edible pod, they are picked while the inner beans are immature.

  • Garlic Powder

    Garlic Powder

    Tasting sweeter and less harsh than fresh garlic, this spice adds great flavor to many.

  • Garlic


    Revered for its flavor and despised for its aftereffects, this bulb is a flavoring staple in cuisines around the world.

  • Flour


    Made from grinding wheat, maize, rye, barley or rice it is one of the most sought-after ingredients in the world.

  • Filo Dough

    Filo Dough

    Flaky Greek/Middle Eastern pastry dough usually purchased pre-made or frozen. Used in traditional dishes such as baklava and spanokopita.

  • Feta


    Feta, or by its Greek name “slice” is a white-brined curd cheese made of sheep’s milk.

  • Fava Beans

    Fava Beans

    “The king of beans” – Sweeter, smoother and richer tasting than all the others.

  • Eggplant


    Related to the tomato, this fruit can be bitter if not stored or prepared properly. Meaty texture makes it a great meat substitute in vegetarian dishes.

  • Dried Lime

    Dried Lime

    Boiled in salt water and sun-dried, these tiny Middle-East limes add a complex and tangy.

  • Dill Weed

    Dill Weed

    The feathery leaves of this plant are used in Scandinavian and Eastern European cuisines, while the stronger flavored seeds are used for pickling.

  • Cucumber


    Most often eaten raw, this fruit of the squash family is also grown in seedless varieties.

  • Cinnamon


    Dried inner bark of a tropical evergreen typically used to spice winter foods. Also believed to have healthful properties.

  • Cilantro


    Distinctively flavored leaves of the coriander plant used in Asian and Latin cuisines.

  • Chutney


    A condiment that originates in South Asia made of fruit, vinegar, spices and sugar. They can be sweet or spicy, chunky or smooth. Ttraditional accompaniment to curried dishes.

  • Chickpeas


    A bushy leguminous plant, cultivated for its edible pea like seeds in the Mediterranean region.

  • Chicken


    Juicy, lean and full of protein, it is one of the most popular ingredients around.

  • Butter


    Cream that is churned to a solid state and used in cooking and particularly baking. Highly preferred for the rich flavor and “mouth feel” it lends to foods.

  • Black Olives

    Black Olives

    A rich dark color and a plump appearance are the trademarks of the black olive.

  • Beef Tenderloin

    Beef Tenderloin

    Most tender and costly cut of beef from the middle of the back, or hind quarter of the cow. Filet mignon is cut from the tenderloin.

  • Basmati Rice (Aged)

    Basmati Rice (Aged)

    A variety of long-grain rice with slender aromatic grains, used for savoury dishes.

  • Barberry


    Highly acidic berries not eaten raw, can be pickled when green or used for pies and jams when ripe. More common in Europe.

  • Avocado


    Avocado: Used most often in savory dishes like guacamole, it is a highly nutritious fruit that originated in Mexico.

  • Alfalfa Sprouts

    Alfalfa Sprouts

    One of the most commonly sprouted edible seeds, they are mild, crunchy, and full of concentrated nutrients like vitamin C.