|Good for Groups||No Alcohol|
At this brightly lit dining room crammed with expat Persian families, decisions are minimal. Maybe a Shirazi salad—a simple lemon-and-olive-oil-dressed dice of cucumber, onions, and tomato—and a starter of torshi bademjan, a dish of garlicky eggplant. Then it’s on to beautifully charred kebabs of seasoned lamb, marinated bone-in Cornish hen, and kubideh, traditionally eaten with raw egg mixed into the rice. The meats come with grilled tomatoes and white rice, but the flavored basmatis, such as shirin polo, studded with orange rind, pistachio, and almond, pair well with the savory meats and are worth the upcharge. Pale-yellow saffron ice cream makes for a light, fragrant dessert. Take a cue from the regulars and share—each bowl has three generous scoops.
Also good: Chelo beef kebab; mast o musir yogurt with shallots; basmati rice with sour cherries.