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  • Great Persian food and ambiance I would give them 4.5 stars if I could but between 4 and 5 I have to go 5. Where to start: Excellent tah deeg (the crispy rice that is made at bottom of the pot when you make Persian white rice). We covered our tah deeg with an herb stew called Khoresh Gormeh Sabzee (Khoresh is a stew kind of alike in concept to an Indian curry, except with totally different spices, while Sabzee means herbs/greens, so it's essentially an herb/green stew with kidney beans and tender beef). Gormeh Sabzee is probably the most popular khoresh in Iran. What a delicious starter. We couldn't decide between the ground beef kabob (an Iranian staple analogous to a cheeseburger in the U.S.), the chicken (called joojeh) kabob, or the lamb shank, so we got all three. Waaaaaaayyyyy too much food but it was good. Kabobs vary greatly in Persian cuisine, with everyone having a different take. This was a plump, lean, and juicy kabob with a mild flavor...I'd give it a 7 or 8 out of 10 which is good. The joojeh (chicken) kabob needed to be marinated longer in lemon and onion but was cooked very well. The lamb shank was very good and almost great. Altogether very good Persian and I would recommend it to anyone, particularly if you've never tried Persian food before and want your first time to be memorable. The prices were very reasonable ($10-$20 per entree) and we gourged for 2 for $50 including a martini...
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