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This is an elegant, comfortable place that serves wonderful Persian specialties from family recipes. A complimentary plate of vegetables and cheese along with taftoon bread greets each diner. The garlicky hummus and eggplant dip are among the best in the city. Fall-off-the-bone lamb shanks are not to be missed, nor are any of the fabulous kebab dishes.
Westchase -- for its relatively small boundaries -- is a poster child for the breadth of ethnic cuisines available in Houston. Far from simply an area saturated with mid-rise office buildings and chai... More »
This week, our Where the Chefs Eat series gets a pulse on where to go from three of Houston's up-and-coming young guns: Grant Gordon (age 26), Kevin Naderi (age 26) and Matt Marcus (age 28). As yo... More »
After our conversation (included in Part One and Part Two of this Chef Chat), Chef Parsa brought out a few of his specialties. We started with the house-made flatbread called taftoon, a warm, slightl... More »
In Part One of our Chef Chat, we learned how Kasra Persian Grill chef/owner Morty Parsa came to open a restaurant in Houston. Today we discuss his approach to cooking and his philosophy of running a P... More »
Since chef/owner Morteza "Morty" Parsa opened Kasra Persian Grill in 1999, the Westchase restaurant has become one of Houston's best-known Persian restaurants, winning numerous accolades in the proces... More »
This Westchase-area restaurant located in a strip mall has been around since 1999, but the Parsa family has been in the restaurant business going on five generations, and they wisely haven't changed anything about how they cook classic Persian cuisine, such as the beef kubideh and chicken barg. The house-made flatbread called taftoon is a treat all on its own, but is made even better accompanied by a plate of the intense garlic hummus. Kasra will keep getting high praise as long as they keep... More »
It's the intensity of the flavors that sets Kasra apart. Take Kasra's khorake bademjan, a long-cooked lamb shank, for instance. The meat falls apart at the touch of a fork, but it's the tart sour grape and tomato sauce with the gooey eggplant slices that makes it shine. Even the rice is amazing. There's zereshk polo, which is basmati rice garnished with a pile of barberries, small dried Iranian berries that taste sort of like lemony raisins. And then there's sour cherry rice: cherries... More »
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