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| - The Persian Room has been one of our dining destinations whenever we crave for Persian cuisine, and is one of Santi's favorite restaurants. During our visit, the sizable interior looked grand, elegant, and captivating. Upon entering, there was a wide staircase leading to the second floor. The number of thick pillars also stood out, and the dining rooms were nicely composed with a row of beautiful curtains accompanying streaks of sunlight coming through the windows. The atmosphere can be inviting and festive, especially when it gets crowded during peak hours.
Our appetizer, Tah dig ($9.95), came with crusted rice topped with Gheimeh Stew. The crispy and crunchy rice was made to perfection. The savory beef stew included some acidity from the dried lime, and sweetness stemming from split peas, onions, and fresh tomato sauce. We were impressed with the mix of shoestring fries, crunchy rice textures, and depth of flavors in the stew. Enough to feed three or more, this is our go-to appetizer at this restaurant.
During our visit, the Chicken Koobideh ($9.95) was made with ground chicken breast, minced onions, saffron, and seasoning. Skewered and cooked over open flame, the chicken was tender, moist, and busting with flavor. At time they would use green pepper in the ingredient, and I typically substitute the Basmati Rice with Albaloo Polo for an extra charge. It was well worth it since there were plenty of sour cherries that nicely intermingled with the chicken.
The Lamb Koobideh ($10.95) came with ground lamb, minced onions, and seasonings. Skewered and cooked over open flame, this version of Koobideh was delicious too. The meat came with a higher fat content, so it was juicier than the chicken, and equally flavorful.
The only dish I would not order again is the Lamb Loin ($22.95). Unfortunately, the marinated lamb loin tasted really gamey and undercooked. I replaced the Adas Polo with Albaloo, but the sweet and sour cherries could not overcome the gamey flavor.
Lastly, the Tour of Persia ($45.95) came with Barg, Cornish Hen, Beef Koobideh, Gheymeh Bademjan, Zereshk Polo and Basmati Rice. There were plenty of meat on the table, and fortunately we were with good company to help us to finish the platter. The Koobideh was overcooked, prompting it to crumble when forked into. That said, I still enjoyed the Cornish Hen and Barg.
Each meal also came with a stack of complimentary house-made pita to go with basil, onion, and butter. I noticed some of the less stellar experiences took place during peak hours, as service also tends to dwindle once the restaurant is filled. I recommend people to come for late lunch or early dinner for an optimal experience. I hope to try the Rack of Lamb on my next visit.
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