Darya Restaurant

"Darya’s grand dining rooms mirror the traditional fine dining establishments found in Iran with crystal chandeliers, faux marble columns, and ornate molding. The chicken kebabs — a staff and diner favorite — are made with breast meat marinated in chef Ali Salout’s saffron-based sauce and grilled over an open flame. The combination platter that includes three meat and fish options is ideal for those eager to try all the restaurant’s specialties at once." - Melody Barooni

"Most of the spots on this guide serve a mean chicken kebab, but the Juicy Chicken at Darya on Santa Monica Blvd. in West LA is a notch better than the rest. Marinated overnight in a combination of lemon juice, yogurt, and saffron, the hunks of meat literally ooze when pierced with a fork. The kebabs are grilled to such perfection here, we recommend sticking to them as the main event over the stews (though the fensenjan is particularly pomegranate-y). Be sure to swap out the standard basmati rice for tahdig or one of the more herbaceous or fruity options—it’s worth the upcharge. When in doubt try the Baghali Polo with dill and lima beans. And don’t be fooled by the chandeliers dangling from the ceiling. Darya is casual enough for any impromptu chicken craving." - brant cox, arden shore, garrett snyder, sylvio martins

"Darya is a no-fuss restaurant serving what many locals claim to be the juiciest kabobs. Order the naderi soltani, which is a combination of the koobideh (ground beef) and barg (filet mignon) skewers, or go lighter with the salmon kabob. However you order, the restaurant 'transports you to Tehran,' says Sam Nazarian, founder and CEO of the food and beverage platform C3. He also loves the tahdig—the burnt rice delicacy of my childhood."

"On Santa Monica Blvd. and Bundy, Darya is a bit removed from the heart of Westwood’s Little Persia, but this is food we will drive across the city to eat. The menu is stacked with assorted skewered meats like barg and koobideh, but your priority should be on the Juicy Chicken and the Naderi kabob, chunks of filet mignon marinated in a house specialty sauce. The meat itself is tremendously tender, but when mixed with the sweet saltiness of the house sauce, extra breaths of euphoria are required in between bites. As for the chicken, it’s light and citrusy on the outside and juicy and savory of the inside - and will remind you what chicken is supposed to taste like. If you’re in the market for some sides, we recommend the kashkeh bademjan. It’s an earthy eggplant dish that comes topped with sauteed garlic, mint, onion, and whey. It’s light and perfect for stealing bites from in between kabob courses." - Brant Cox