3-course prix fixe menu offers guests contemporary Persian-Mediterranean adaptations of historic Persian dishes while raising funds for local children’s charity Beverly’s Angels

Bha Bha Persian Bistro today announced the restaurant will join in the third annual Flavors of 5th, a summer culinary celebration showcasing more than 20 of downtown Naples’ most acclaimed restaurants on chic 5th Avenue South while supporting a meaningful local cause.

Running from July 8 through Sept. 30, this year’s Flavors of 5th fundraiser has been extended from two months to 12 weeks in response to growing popularity and community support. Participating restaurants will offer specially curated three-course prix fixe dinners for $59 per person with $1 from every meal donated to Beverly’s Angels, a non-profit dedicated to supporting local children and families in need.

Last year, 17 restaurants collectively raised more than $21,000 during the promotion, establishing Flavors of 5th as one of Naples most successful summer dining events according to organizer Meg Stepanian, executive director of 5th Avenue South Business Improvement District.

“This collaboration between independent restaurants, dedicated customers and our neighbors working together to keep doors open during the slowest part of the year and support a meaningful local cause, is the heartbeat of Naples’ culinary scene,” says Stephanian. “When people dine out during Flavors of 5th, they’re not just enjoying a special menu or a discounted prix fixe—they’re helping keep our servers, cooks, dishwashers and bartenders employed and contributing to charitable efforts that uplift the entire community,” she adds.

Guests dining at Bha Bha may choose from a wide selection of appetizers and entrées allowing for a personalized dining experience. Each course is crafted to showcase authentic ingredients, bold textures and the balance of savory, sweet, herbaceous and aromatic flavors in a single meal.

The most historically traditional Persian entrée offered is Sumac Grilled Koobideh Kabob served over Zereshk Polo (saffron rice with wild barberries)alongside grilled tomatoes then dusted with tangy sumac to add a citrusy tang and a bright red color. The name “Koobideh” comes from the Persian word koobidam meaning “to pound,” referring to the old technique of pounding meat by hand before grilling on flat skewers. Zereshk Polo also has deep Persian roots. The combination of saffron rice and tart barberries (zereshk) dates back to the 16th century when sweet-and-sour dishes were fashionable among nobility.

Inspired by the coastal cuisine of Abadan in the southern Persian Gulf, Abadani Tamarind Shrimp is a vibrant mix of grilled shrimp with onions and julienned carrots in a zesty tamarind sauce. Tamarind in seafood dishes reflects the culinary traditions of Bandari cooking, shaped by ancient trade routes with India and Arabia that introduced ingredients like tamarind and chili peppers. These influences helped define the bold, tangy flavor profile that characterizes the region’s cooking today.

King Oyster Mushroom Yogurt Lamb is a contemporary interpretation of combining lamb and yogurt, dating back centuries. Remaining options (Salmon Zahedan, Spicy Beef & Asparagus, Lamb Stuffed Portobello Mushroom and Chicken Rashti) reference Persian regions Zahdean and Rasht, but preparations are contemporary Persian-Mediterranean adaptations of historic Persian dishes.

Guests may elevate their experience with three culinary enhancements available for an additional charge including Seafood Reshtéh, a fragrant slow-simmered stew of fresh seafood and artichokes in a mustard-dill saffron cream broth with Persian noodles known as Reshtéh (thin, flat wheat noodles with a slightly salty flavor). In Persian culture, the long winding noodles symbolize the path of life and destiny; grilled Lamb Chops served with Adas Polo (Persian rice and lentils side) and charred vegetables or guest favorite Bha Bha Lamb Shank, which takes inspiration from centuries of Persian cooks who developed sophisticated braising techniques that paired lamb with citrus, vegetables and aromatic spices. Bha Bha’s version is a slow braised (until fork-tender) Colorado lamb in a tomato-lemon sauce with king oyster mushrooms and eggplant. The combination balances the bright acidity of lemon with the richness of lamb while mushrooms and eggplant add earthy depth, offering a modern expression of a tradition that has been cherished across generations of Persian households.

The sweet finale offers guests a choice between the house made Baklava paired with Persian saffron ice cream and fresh seasonal fruit or Persian Fernie, a smooth creamy and mildly sweet rice cream scented with a hint of rose water and topped with a light sprinkle of candied chopped pistachios nuts and bergamot peel.

Bha Bha’s Flavor of 5th prix fixe menu is available daily from 4:30 pm until 9 pm. For reservations, call (239) 594-5557 or visit www.bhabhabistro.com.

About Bha Bha Persian Bistro

Since 1997, Bha Bha has introduced Naples to the refined flavors and traditions of Persian cuisine, balancing time-honored techniques with a modern-day, welcoming approach. Signature dishes from slow-simmered lamb stews to vibrant saffron rice and house-made baklava celebrate the depth and elegance of the Persian table. Open for dinner daily at 4:30 p.m., Bha Bha is located at 865 5th Avenue South in Naples, Fla. Reservations available by calling (239) 594-555, online Bha Bha Persian Bistro Reservations or visiting.www.bhabhabistro.com.