Our Story

Our story — a Persian & Turkish kitchen in Weston

Reyhan began with a simple idea — cook the way our families cook, and set a table generous enough for everyone at it.

Two kitchens.
One table.

Reyhan — named for the sweet basil that perfumes both Persian and Turkish cooking — began as a family table stretched between Isfahan and Istanbul. Recipes carried across generations are still prepared the way our grandmothers insisted: saffron bloomed in rosewater, lamb rested overnight in onion and sumac, bread pulled from the stone oven minutes before it reaches you.

Under the glow of hand-made mosaic lanterns, every evening becomes a small ceremony — tea poured high, mezze shared generously, and hospitality offered the way it has been for a thousand years.

— The Reyhan Family

Rashid and Jalil, the team behind Reyhan Persian & Turkish Cuisine, at the counter of their Weston ACT restaurant
Rows of hand-pressed koobideh skewers cooking over the open flame grill at Reyhan in Weston ACT

The flame grill & stone oven

Two fires at the heart
of our kitchen.

Everything at Reyhan begins with fire. Lamb and chicken rest overnight in onion, sumac and yoghurt before they are pressed onto skewers by hand and set over the flame grill, turned until the edges catch and the centre stays tender.

Beside the grill, the stone oven runs all service long — pide stretched to order, flatbread pulled out blistered and hot, and trays of baklava layered the way our family has always made them here in Weston.

  • Hand-pressed skewers, flame-grilled to order
  • Saffron bloomed in rosewater for our basmati rice
  • Pide and flatbread from the stone oven all day
  • A halal kitchen serving Weston Creek and greater Canberra
See the menu
The Reyhan Persian & Turkish Cuisine shopfront and signage on Brierly Street, Weston ACT

Come and see us

Our doors on Brierly Street,
in the heart of Weston.

You'll find Reyhan under the black-and-gold shopfront on Brierly Street in Weston, a few minutes from Woden and easy to reach from anywhere in Canberra. There's outdoor seating under the awning and parking right at the door.

Walk in for lunch or dinner Tuesday to Sunday, or call (02) 6287 1690 to hold a table for your group.

Get in touch

Why Reyhan

Why our guests come back

Persian and Turkish cooking done properly — over fire, from scratch, and generous enough to share.

  • Flame-grilled, skewer by skewer

    Koobideh, barg, jooje and lamb chops are pressed by hand and flame-grilled to order — never held, never reheated.

  • Made fresh, every single day

    Dips blended each morning, dolma rolled by hand, saffron rice steamed in-house, and pides baked to order in the stone oven. Vegan-friendly and gluten-free options right through the menu.

  • Banquets built for a full table

    Six banquet menus from $50 per head — Silver through to the Reyhan Banquet for four or more. Catering orders welcome for anything larger.

  • Open six days, delivered to your door

    Tuesday to Sunday, 11am until 9pm, with home delivery across Weston Creek on orders over $50.

Guest Reviews

Kind words from our table

The soltani kebab is the best I have eaten outside Tehran — and the saffron rice alone is worth the drive.

Amira K.

Weston, ACT

4.9 average ◈ 200+ reviews

Follow along

@reyhanpersianandturkishcuisine
An invitation

Book your table beneath the lanterns.

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