Shamshiri Grill
Persian restaurant · Westwood ·
Authentic Persian food, generous portions, and a lively atmosphere
Authentic Persian food, generous portions, and a lively atmosphere
"Open since 1981, this Westwood landmark is one of the oldest Persian restaurants in the neighborhood and a place you can walk into any night of the week to find first dates, family meals, and giant friend get-togethers all happening at the same time. We’d rank their tahchin, a baked basmati rice cake layered with yogurt, saffron, and barberries, as an essential dish of the neighborhood, and their curry stew isn’t far behind. Luckily with a big group, you’ll be able to try both, and then fill up the rest of your table with koobideh platters and shawarma." - brant cox
"Chef Hamid Shamshiri started working in SoCal restaurants in the 1970s. He debuted the Westwood favorite in 1981 in a casual and friendly dining room on Westwood Boulevard, where he prepares traditional and modern Persian dishes, including kebabs, lamb curry, and a hearty tahchin layered with chicken and rice. The restaurant is slightly under two miles from Royce Hall on the UCLA campus." - Mona Holmes
"If you only have time for one meal in Westwood’s Persian Square, head to Shamshiri. Open since 1981, this Tehrangeles landmark is one of the oldest Persian restaurants in the area and a place you can walk into any night of the week to find first dates, family meals, and friend get-togethers all happening at once. Their tahchin—a baked basmati rice cake layered with yogurt, saffron, and barberries— is an essential dish of the neighborhood, and their earthy, spicy curry stew isn’t far behind. You can get the curry as its own entree, but we prefer to order it as part of the tahdig appetizer, which comes with crusty rice and another stew of your choice." - brant cox, arden shore, garrett snyder, sylvio martins
"One of the oldest restaurants in Tehrangeles, Shamshiri Grill has been serving time-honored Persian cuisine for over 40 years. The key to Shamshiri Grill’s longevity is evolving and expanding with diners’ needs in mind. The extensive menu includes 18 kinds of khoresht (six of which are vegan) and a variety of chicken, lamb, fish, and beef kebabs. The tahdig crispy rice topped with a choice of khoresht and the bamieh, a tomato-based stew with saffron, okra, and mushrooms, are notably popular." - Melody Barooni
"Peel off the 405 in Westwood and you’ll find Persian Square (a.k.a. Little Persia), the best place to go when another Cava bowl will potentially send you into a spiral. There’s no shortage of great options (which is why we published this Persian guide,) but Shamshiri Grill is our neighborhood go-to. This 40-year-old institution lets you watch kabobs sizzle on the grill as you dine, including beef koobideh that bursts with juices. And their chicken tahchin is an essential experience, which arrives as a baked rice cake with crispy, crackly tahdig on all sides. Slice into it with a fork, and you’ll find layers of grilled chicken, tangy yogurt, and barberries bringing pops of tartness." - brant cox, sylvio martins
