This Persian palace makes their lamb shank just as it should be: stewed for so long the meat falls off the bone when you so much as look at it. This goes very well with their morrasa polo?basmati rice with orange peels, raisins, almond slivers and barberries. As to appetizers, their kashk budemjon (eggplant and whey dip) is so deliciously gooey, topped with toasted garlic, onion and mint, that you?ll be tempted to lick the plate.
Photo by Matt OttoThe other day, I was host to a most wondrous dream. Bill Clinton had just been elected Emperor for Life. And in honor of this stout scribbler's dedication to the discipline of fine food writing, Bill was awarding me a golden key... More »
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