Afraa Restaurant

Koobideh Kebab

Ground lamb and beef seasoned with grated onion and spices, char-grilled on flat skewers until juicy inside with a lightly crisped exterior — served over saffron chelow with a grilled tomato

Joojeh Kebab

Saffron-and-lemon marinated bone-in chicken grilled until golden and fragrant, one of the most consistently praised dishes at Persian restaurants in this corridor

Barg Kebab

Thinly pounded tenderloin grilled quickly over high heat — leaner and more delicate than koobideh, preferred by diners who want the kebab format without the fattiness

Ghormeh Sabzi

Iran's most beloved stew — a deeply fragrant tangle of dried herbs, kidney beans, and lamb that has simmered long enough to lose any rough edges; best with the house rice

Fesenjan

Pomegranate and walnut stew with chicken — tangy, rich, and a little sweet; a good bellwether for whether a Persian kitchen is cutting corners or not

Mast o Khiar

Cool yogurt loosened with cucumber, dried mint, and raisins — the right way to start a Persian meal; cuts through the richness of the kebabs

Mirza Ghasemi

Smoky roasted eggplant mashed with tomato, garlic, and egg — a northern Iranian specialty that rewards anyone who orders it as a starter

Ash Reshteh

Thick herb-and-noodle soup with kashk (whey) drizzled over the top — warming and filling, especially in colder months