Taste of Tehran Restaurant
Persian restaurant · West L.A. ·
Persian kebabs, fluffy rice, hummus, and stews served
Persian kebabs, fluffy rice, hummus, and stews served
"This place is very small and very casual, but it offers some of the very best of the kind of food this neighborhood is known for: Persian Food! LA is home to the largest community of Iranians living outside of Iran, and the northernmost corner of our neighborhood is often affectionately referred to as Tehrangeles, deriving from the combination of “Tehran,” the capital of Iran, and “Los Angeles.” There’s tons of great Persian food in this area, but we love Taste of Tehran in particular because the staff is very friendly, the portions are very generous, and their food is praised even by the local Persians as being incredibly authentic. It’s the kind of food most Americans are very unfamiliar with, but it’s delicious and definitely worth a visit. Lots of kababs, lots of hummus, and some of the best rice you’ve ever had." - Clever Creative
"A casual spot tucked into a corner of Westwood Court offering Persian kebabs, fluffy saffron rice, and smooth hummus; opened in 2013 by chef Saghar Fanisalek and now a neighborhood favorite that can go toe-to-toe with the best Persian destinations in town. For groups, the Tehran Plate Special comes with tender filet mignon shish kebab, boneless chicken, and spiced beef koobideh, plus rice and salad. Add a side of hummus or a tomato and cucumber shirazi salad, and be sure to save room for baklava after the parade of meats. Kebabs are also available in wrap form on lavash bread. — Rebecca Roland, editor, Eater Southern California/Southwest" - Eater Staff
"There is a wealth of outstanding Persian restaurants in Los Angeles, but Taste of Tehran is among the best. Opened in 2013 by chef Saghar Fanisalek, Taste of Tehran serves a menu that focuses on kebabs and stews, alongside fluffy rice, hummus, and shirazi salad with tomato and cucumber. Marinated skewers are charbroiled until they are gently charred on the edges, yet still tender inside. A plate comes with a skewer of meat and a blistered tomato laid over a bed of saffron-tinted rice, which can be upgraded to adas polo (lentil rice) or zareshk polo (barberry rice). Plus, the kebab travels well, even if making a crosstown journey before digging in. Order takeout through Chownow or delivery on DoorDash." - Rebecca Roland
"You’ll find the minced meat kabob known as koobideh on the menu at almost every single spot on this guide, but the best ones are served at Taste of Tehran. This tiny, order-at-the-counter Westwood shop seasons their kabobs to perfection, making sure they’re plump and tender while maintaining that slight snappy texture. While the meats are a priority here (the citrusy cornish hen kabob is another standout), we also recommend getting involved with their dips. The tangy, thick mast-o-musir—strained yogurt mixed with chopped shallots—improves anything it touches. In fact, we usually get two orders: one for the meal itself and another to spread on everything we eat the rest of the week." - brant cox, arden shore, garrett snyder, sylvio martins
"Opened in 2013 by chef Saghar Fanisalek, Taste of Tehran has mastered the art of Persian kebabs. Skewers of marinated kebabs are charbroiled to perfection and served with saffron-drizzled rice and charred tomato. Vegetarian options include ash reshteh (bean soup with noodles and fresh herbs topped with caramelized onions, yogurt, and dried mint) and maust o khiar (yogurt mixed with chopped Persian cucumber and mint)." - Melody Barooni