Why go: To experience the “other” Iran—the one that trades on gracious hospitality and intricately layered, exotically spiced Persian food.

What to get: Kashk-o-bademjan, puréed eggplant with cumin and whipped yogurt; marinated kebabs of lamb and Cornish hen; fall-off-the-bone lamb shanks with baghali rice enlivened with dill weed and lima beans; condiments including shallot-studded yogurt and a green herb-and-chili sauce similar to what you find at Peruvian chicken places (the restaurant has several South American cooks who make it); crisp and light baklava.

Best for: Couples and families in search of a low-key dining experience with Persian folk music in the background. It’s also ideal for takeout to feed a crowd.

Insider tip: Get the baklava to go—it’s great with Nielsen’s Frozen Custard, a block and a half away at 144 Church Street.

Open daily for lunch and dinner.

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