Bushwick, Brooklyn · restaurant
Persian cooking built on layered contrasts (sour pomegranate, warm saffron, bitter sumac) running through a live-fire grill and an on-site bakery. The potato tahdig arrives in plum sauce, the fesenjan is deep and fruity, and dinner typically begins with a skin-contact wine and ends with saffron ice cream sandwiches.
Persian ground beef kabob, well-spiced and charred from the live-fire grill; served with flatbread
Pomegranate-braised duck or chicken in deep, sweet-sour walnut sauce; topped with bright pink cab...
Crispy golden potato rice cake resting in a rich plum sauce—startling flavor for how simple it so...