For our second installment of The MUNCHIES Guide to Tehran, Gelareh visits Nayeb, a white-tablecloth restaurant that's been serving up succulent kebabs in Iran for over 120 years—and even got its initial footing in the bazaar. Their signature dish, koobedih, is a spiced meat kebab dipped in onion juice and cooked over an open flame, served with rice, somagh (sour powdered sumac) butter, and raw egg.After dining with Nayeb's fifth generation, great-great-great-great-granddaughter Sogol, Gelareh heads to the Baghe Saba Teahouse—a cultural hub akin to a Parisian salon that was once a mens-only enclave but now welcomes families. There, Gelarah is greeted by a buffet of salads, stuffed eggplant, barley soup, and every size of sabzi koofteh (Persian meatballs).Watch Part 1: http://bit.ly/Tehran-1Check out MUNCHIES Guide to the North of England: http://bit.ly/Guide-North-1Subscribe to Munchies here: http://bit.ly/Subscribe-to-MUNCHIESCheck out http://munchies.tv for more!Follow Munchies here:Facebook: http://facebook.com/munchiesTwitter: http://twitter.com/munchiesTumblr: http://munchies.tumblr.comInstagram: http://instagram.com/munchiesvice