Farah Restaurant has traded on Wickham Terrace in Spring Hill since 2014, run as a family business by chef and owner Ali and now one of Spring Hill's longer-standing Persian restaurants. The kitchen is known for its charcoal-grilled kebabs, spanning lamb, chicken and shishlik, served alongside Persian dips such as hummus, mirza ghasemi and mast o khiar, and heartier dishes including fish and slow-cooked stews. Traditional desserts round out the menu, from saffron ice cream to faloodeh, a cold rosewater and vermicelli-noodle dish, traditionally paired with Persian tea or traditional Arabic coffee. The BYO-wine restaurant includes a private dining room with views over Roma Street Parklands, suited to functions and special celebrations. It's a genuine, family-run option for Persian cuisine in Brisbane's inner city.
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