A Persian table,
set in Muscat.
Kabab Planet began the way most beloved restaurants do — around a family table. Charcoal, saffron, hand-minced lamb, and the belief that the best evenings start with something grilled slowly and shared generously.
Sit down as a guest. Leave as a regular.
In Persian culture, the table is sacred. It is where friendships are built and stories are traded, where the second serving is more important than the first. That spirit — mehmān-navāzi, the art of hosting — shapes everything we do at Kabab Planet.
Our team greets you the way we'd greet someone at our own front door — warmly, unhurriedly, and with the quiet promise that no one leaves hungry.
“Great food brings people together.
Old-world Persia, at a table set for today.
Recipes older than any of us.
Every kabab is minced by hand each morning. Chicken is bathed overnight in saffron and lime. Stews are coaxed to their full depth over hours, not minutes. Rice is parboiled, steamed, and finished with a golden crown of tahdig.
There aren't shortcuts here. This is why the food tastes the way our grandmothers meant it to.
- Daily
- hand-minced
- 12h
- marinated
- Open
- flame only
An evening at Kabab Planet is measured in second helpings.
Small things, done properly.
Ingredients first
Fresh lamb, saffron threads, sun-ripened tomatoes, herbs by the fistful. There is no substitute for good produce, so we don't try to find one.
Traditional recipes
The kababs, the stews, the rice — these are the dishes of Iran, cooked the way they've been cooked for generations. No fusion, no compromise.
A modern welcome
A quiet room, service that doesn't rush you, and enough space for a long lunch, a family dinner, or a slow evening with friends.