A Chicken Tachin at Nannaa comes out as a saffron-crusted wedge of rice, layered with chicken, barberries and almonds and set beside a yogurt shallot sauce — a dish built on patience and a family's recipe. The Nannaa Fries arrive from the other direction: hand-cut, tossed with spice and Persian blue salt, finished with a sumac-and-mint aioli, comfort food run through a Persian pantry. A single counter on King Street West in Westdale sends out both, and the gap between a slow saffron rice and a paper cone of seasoned fries is the one this menu was built to hold.
The traditional lane runs deep. Fesenjoon braises chicken with butternut squash in pomegranate molasses and ground walnut, rich and faintly sweet; Ghormeh Sabzi simmers beef and romano beans in a seven-herb stew sharpened with dried lemon; Dahl Addas works potato, cauliflower and lentil with tomato and tamarind. Each lands on saffron-infused rice. The grill answers with Koobideh, two skewers of in-house ground beef brisket worked to the restaurant's own recipe, and Barg, thin strips of marinated tenderloin. The lamb shank comes the slowest of all, braised until it slides off the bone over a dill-and-broad-bean basmati.
Nannaa’s public story is built around Mohammad Emami bringing his mother’s Persian cooking into a Westdale counter-service format. That gives the restaurant a clear identity: accessible, quick to use, but still rooted in home-style Persian dishes.
The menu can move from Tachin, Fesenjoon and Ghormeh Sabzi into Nannaa Fries, Koobideh Poutine and Pulled Lamb Tacos without losing its Persian centre. That crossover is the restaurant’s most distinctive Westdale move.
The official ordering page supports recurring weekday offers rather than vague discount language. Monday Koobideh, Tuesday Tachin and Wednesday poutine-supreme features make repeat visits easier to plan around.
Nannaa earns this card through a Persian menu that teaches as it feeds: saffron rice, pomegranate-walnut stew, herb-heavy classics, house drinks and a mint-named identity all show up in a casual Westdale room. The restaurant makes the culture approachable without turning it into a generic sampler.
The menu has enough classic Persian structure to stay grounded, then lets diners branch into Koobideh Poutine, Pulled Lamb Tacos, Nannaa Fries and mint-forward drinks. It is a useful card for people who want recognizable comfort-food forms with a Persian flavour spine.
The comfort-food case is not just poutine. Nannaa has saffron rice plates, rich stews, kabobs, fries, lentil dishes and lamb plates that make the fast-casual format feel generous and meal-shaped. The strongest orders lean hearty without losing the Persian seasoning profile.
Nannaa is better understood as strong value than bare-bones bargain dining. The counter-service format, weekday specials, rice-and-stew plates, kabobs and family-pack logic make the restaurant easy to use often, especially when the order is built around Tachin, Koobideh or a poutine special.
The restaurant is built for off-premise use without feeling like a delivery-only kitchen. Official online ordering, takeout, delivery, rice plates, stews, kabobs, wraps and fries all make the menu practical outside the dining room. The best orders still read like Nannaa when packed to go.
Share the nuances of your visit to Nannaa Persian Eatery in Hamilton — the standout dishes, the room, the service.
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