Nersses Vanak Restaurant
Persian restaurant · Grand Central ·
Dizi stew, kebabs, and fresh bread made daily.
Dizi stew, kebabs, and fresh bread made daily.
"The legendary dish at father-and-son-operated Nersses Vanak in Glendale is dizi, also known as ab goosht: a rich and hearty stew of lamb, chickpea, potato, and various spices that’s served in two parts. You’ll be presented with a bowl filled with the dark red tomato broth from the stew and a plate of the stew fillings—tender lamb chunks and vegetables—that have been smashed into oblivion so they become a thick, incredibly savory paste. Another plate of raw onion, basil, and sheets of fresh-baked lavash comes with it. Take a big spoonful of the stew paste, spread it on the bread, add some herbs and onion, wrap it up and dip it in the broth, eat, and repeat. If that’s still not clear, just watch the rest of the tables around you—chances are they’ll all be involved in the same mouthwatering dance. Get a side of their housemade pickles, too." - brant cox, arden shore, garrett snyder, sylvio martins
"Nersses Vanak’s origin story spans over 60 years, three generations, and two continents. Originally opened in Tehran in 1960 — a black-and-white photo of the original restaurant hangs in the Glendale dining room — the restaurant is a staple destination for dizi, a hearty slow-cooked stew made with lamb, chickpeas, warming spices, and black lime. The dish is served with freshly baked taftoon, a Persian flatbread." - Melody Barooni
"Though they also offer a traditional array of very good Persian kabobs, the legendary dish at the father-and-son-operated Nersses Vanak in Glendale is their ab goosht, a rich and hearty stew of lamb, chickpea, potato, and various spices that gets served in two parts. You'll be presented with a bowl filled with the dark red tomato broth from the stew and a plate of the stew fillings—tender lamb chunks and vegetables—that have been smashed into oblivion so they become a thick, incredibly savory paste. Another plate of raw onion, basil, and sheets of fresh-baked lavash comes with it. Take a big spoonful of the stew paste, spread it on the bread, add some herbs and onion, wrap it up and dip it in the broth, eat and repeat. If that's still not clear, just watch the rest of the tables around you—chances are they'll all be involved in the same mouthwatering dance. Get a side of their housemade pickles, too." - Garrett Snyder
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