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Is there a mound of starch more glorious than Persian rice? Here, it's gloriously loose, freeflowing like sand in an hourglass, and always two-toned with a stripe of saffron in a sea of virgin white. Even the pan leavings, called tadig-that burnt, crispy, brown crust that forms at the bottom of the rice pot-are sold as a featured appetizer with your choice of dipping sauce. The rest becomes fodder for plates upon plates of char-burnished kebabs. With each fragrant grain, long and slender, you can taste how the basmati is meticulously coddled and gently steamed to a wispy fluffiness with a touch of yogurt, salt and sugar.
Reward yourself here with the softest, moistest koobideh you'll ever have ($6.99-$9.99). This tube of meat—roasted on a sword over a lapping fire—is just about the best thing to happen to ground beef. But first, take a scrap of pita bread and drag it through their garlicky hummus or, better yet, the kashk o bademjon, a dip of mashed eggplant transformed into velvet ($4.99).
Reward yourself here with the softest, moistest koobideh you'll ever have ($6.99-$9.99). This tube of meat--roasted on a sword over a lapping fire--is just about the best thing to happen to ground beef. But first, take a scrap of pita bread and drag it through their garlicky hummus or, better yet, the kashk o bademjon, a dip of mashed eggplant transformed into velvet ($4.99). More »
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