Kebabs are a Persian restaurant menu staple.
Manhattan is known as a city that offers any kind of food you can imagine. Among the 24,000 restaurants cited by the New York City Department of Health, you'll find an assortment of Persian restaurants offering traditional, authentic dishes. Persian cuisine, the food of Iran, includes flavorful kebabs and stews made of meat, chicken or fish, and plenty of garlic, onion, vegetables, nuts, and herbs.
Persepolis
San Sethachutkul, executive chef and co-owner of Persepolis, was born in Thailand, but has long been cooking Persian food for Upper Eastsiders. The ambiance at Persepolis is business casual, with white tablecloths covering candle-lit tables. His eggplant/yogurt dip is a favorite appetizer. Authentic dishes include kebabs, Kubideh, lamb dishes and stews. The filet mignon barg, a traditional steak dish, is particularly popular. Persian tea and baklava complete any meal.
Persepolis
1407 Second Ave.
New York, New York 10021
212-535-1100
persepolisnyc.com
Pars Grill House
Located in the Chelsea area, Pars features traditional d cor and a variety of Persian dishes, from kebabs to stews, and Persian desserts, all made with natural ingredients. Dishes include Bademjoon (a traditional eggplant appetizer) and Ghormeh Sabzi, a hearty stew featuring chunks of beef, parsley, coriander and red beans. Outside tables have hookahs if you crave tobacco. The stuffed grape leaves and eggplant/walnut appetizers are favorites among locals. For dessert, the house specialty is the homemade saffron pistachio ice cream. A belly dancer performs on Friday and Saturday nights.
Pars and Bar
249 W. 26th St.
New York, New York 10001
212-929-9860
parsgrillhouse.com
Ravagh
Framed pictures of Iranian scenery and scripted Farsi decorate the walls of Ravagh, which has tables on two floors. Many diners start with traditional Babaganush or the Kashk Bademson made of sizzling fried eggplant in a rich tomato sauce. Authentic dishes include Sultani Kebab, with one ground beef and one sliced beef kabob with white basmati rice and grilled onions and tomato. Kobideh, a juicy, foot-long skewer of ground lamb and beef, features spices, including cardamom and cumin, and parsley. While some choices like Kebob Barg, made from beef tenderloin, are popular with diners, traditional chicken dishes are also available. For dessert, the Zoolbia Bamieh, made of fried dough soaked in rosewater syrup, is a good alternative to baklava.
Ravagh
11 E. 30th St.
New York, New York
212-696-0300
ravaghmidtown.com
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