The Next Generation of Persian Restaurants Offers More Than Just Kabobs | Eater
"A compact, regionally focused spot celebrating northern Iranian gastronomy, with an emphasis on smoked fish (saffron-smoked sturgeon and sumac-smoked salmon belly) and dishes that highlight tart, umami-forward flavors—examples include anar polo (pomegranate rice with chicken), sharbat sekanjabin (mint-and-vinegar drink), zeytoon parvadeh (olive-and-walnut in pomegranate molasses), and a baked-dill baghali polo tahchin that transforms tahchin into a visually aromatic ode to Caspian-region herbs." - Sara Akhavan
