Food

Cheap Eats 2012: Rose Kabob Restaurant

Cheap Eats 2012

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.

Get Our “Brunches This Weekend” Newsletter

The best breakfasts and brunches to try every weekend, plus our most popular food stories of the week.

Or, see all of our newsletters. By signing up, you agree to our terms.
Ann Limpert
Executive Food Editor/Critic

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 Logan Circle.

SIGN UP
We engage readers directly in their mailboxes with topics like Health, Things to Do, Best Brunches, Design & Shopping, and Real Estate. Get the latest from our editors today.
Get The Best Of Washingtonian In Your Inbox!