Why go: The roster of Persian home cooking covers not just kebabs and rice but also hearty stews and dips—all of them dished up in a welcoming dining room with native textiles and the twang of sitar.
What to get: Kashk-o-bademjan, eggplant purée with shallots and whipped yogurt; ghormeh sabzi, an herby stew of red beans and beef; lamb shanks with baghali rice tossed with lima beans and dill; kebabs of lamb and Cornish hen.
Best for: An inexpensive meal for a crowd at home—the place does a booming takeout business.
Insider tip: The green herb-and-chili sauce isn’t strictly Persian—it’s made by South American cooks who work there—but a dab adds a fiery note to pretty much anything on the menu.
Open daily for lunch and dinner.
>> See all 2009 Cheap Eats restaurants here
Ann Limpert joined Washingtonian in late 2003. She was previously an editorial assistant at Entertainment Weekly and a cook in New York restaurant kitchens, and she is a graduate of the Institute of Culinary Education. She lives in Petworth.
