With linen-clad tables and a calm, conversational vibe, this
Persian dining room is a relaxing place to dig into a juicy Cornish hen or
boldly seasoned kubideh (ground beef) kebab. Our favorite
combination, the joojeh soltani, includes both meats plus salad
or rice, naan, and yogurt-and-cucumber sauce for
dipping.
Stew-like stuffed peppers—a vegetarian entrée new to the
menu—make a surprisingly hearty meal, but save room for dessert: Served in
an old-fashioned sundae dish, the Persian ice cream, flavored with saffron
and fragrant with rose water, is a classy conclusion.
Also good: Eggplant dip; lamb kebab; rice with
barberries; Persian tea; Persian-style baklava.
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.
