"The mix of sweet, salty, and sour is prized in Persian cuisine, and achieved with various condiments and side dishes. In the case of kebabs, the meat might have all of those flavors, or need help from a rice pilaf such as adas polo, which literally means lentil rice. In fact, long grains of basmati are stewed with both lentils and golden raisins. Eaten on the side of a lemon chicken kebab, it’s an ideal marriage of flavors. Eaten solo, perhaps with a scoop of yogurt on top, it’s a simple but satisfying lunch for just $6 at Persepolis on the Upper East Side." - Eater Staff
