Joulep is in one of the restored Qajar houses in the Sang-e Siah district, with a small open courtyard, climbing vines, and well-lit interior rooms with painted ceilings. The kitchen does an updated take on Iranian classics: kashk-e bademjan, mirza ghasemi, a long list of stews with a noticeably brighter herb hand than the older restaurants.
Prices sit above the everyday Iranian places but below international standards, and the setting is among the most attractive in the city. The pomegranate-walnut chicken (fesenjan) is the dish to try.