At first glance, the menu at this BYOB Persian kebab house might give you sticker shock. While a $30 bison kebab will bust the budget, know that all plates are generous and shareable—and most are far more affordable. Bring pals and dig into chimichurri-painted chicken, ground-beef skewers, and perfectly blistered veggies, all alongside crisp flatbread and mountains of elaborately spiced rice. If you’re up for splurging, do it on the pomegranate-soaked lamb kebab. Also good: Eggplant dip; shirazi salad; shirin polo (rice with carrots and nuts); fesenjan (pomegranate-chicken stew).
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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.
Anna Spiegel covers the dining and drinking scene in her native DC. Prior to joining Washingtonian in 2010, she attended the French Culinary Institute and Columbia University’s MFA program in New York, and held various cooking and writing positions in NYC and in St. John, US Virgin Islands.
Jessica Sidman covers the people and trends behind D.C.’s food and drink scene. Before joining Washingtonian in July 2016, she was Food Editor and Young & Hungry columnist at Washington City Paper. She is a Colorado native and University of Pennsylvania grad.