Cheap Eats 2018: Shamshiry
Cornish hen kabob at Shamshiry. Photograph by Scott Suchman
A new second dining room means shorter weekend lines at this Persian kebab house, where bone-in Cornish hen, spiced ground beef, and salmon are the biggest draws. Don’t skip the rice dishes, accessorized with, say, candied orange peel and pistachios—we request a raw egg to mix into the hot basmati. Also good: Yogurt with cucumber; Persian ice cream; paludeh (a shaved-ice dessert).
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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 Petworth.
Food Editor
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.
Food Editor
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.