"For nearly 20 years, this Iranian restaurant has been a humble darling of Queen Street West. Co-owned by executive chef Amir Mohyeddin and his sisters, Salome and Samira, Banu — a term of endearment for their mother, loosely translated to “lady” or “dame” — offers a considerate take on the home cooking of Tehran. The food speaks volumes about the power of slow cookery. Roasted eggplant emerges creamy, a touch pungent, and nutty thanks to several stages of peeling, frying, and low-and-slow cooking to extract every ounce of flavor. Koobideh skewers (ground beef blended with pureed onions, salt, and pepper) retain their shape while cooking (without relying upon binding agents like breadcrumbs) but immediately submit on the tongue like a pat of soft butter. Don’t miss the grilled Ontario lamb rack, a juicy Persian treasure topped with bitter crushed walnuts, roasted garlic, and pomegranate molasses." - Tiffany Leigh
