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Text Box: Food We Love: Bread Winner Photo by Danielle Leavell By Sara Dickerman By: Seattle Magazine Artist and restaurateur Ali Rouhfar has cultivated a little oasis of Persian culture on the Eastside. His restaurant, Alborz (Redmond, 8461 164th Ave. NE; 425.883.1080; alborzrestaurant.net), packed with his calligraphic paintings, serves the essential stews, skewers and rice dishes of Iran. Most irresistible is the naan—snowshoe-shaped sheets of flatbread sprinkled with fragrant dill and poppy seeds or sesame and cumin ($3 a serving) and served steaming right out of the oven. The ivory bread is a textural treat: soft but toothsome, dappled with a few crackly brown bubbles. It’s just right for sopping up the juices from, say, a braised lamb shank. Because it’s so thin, Alborz’s naan doesn’t keep long (not that there’s usually any left over), but it’s precisely this ethereal quality that makes it worth planning a meal around.   NEXT>>>>I                

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Rated by ZAGAT  2008 and Seattle Magazine

Art of Persian calligraphy and traditional Persian food at one place

425-883-1080

 

 

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The paste-thick, dun-colored fesenjon morgh sauce isn’t the prettiest we’ve seen, but Alborz’s version of the classic Persian combo of pomegranate and ground walnuts is very, very tasty. The bistro serves it with tender chunks of chicken, which are utterly delightful, though we secretly think it’d be even better with duck.
 
Award: Least Photographic Dish We Love

 

The paste-thick, dun-colored fesenjon morgh sauce isn’t the prettiest we’ve seen, but Alborz’s version of the classic Persian combo of pomegranate and ground walnuts is very, very tasty. The bistro serves it with tender chunks of chicken, which are utterly delightful, though we secretly think it’d be even better with duck.

Award: Least Photographic Dish We Love

Seattle Magazine

 

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