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Arriving in Los Angeles…first thing is first: I MUST get my kabob-fix. And not any kind of regular kabob but only the best kind- the ‘Persian’ kind. Where can you get Persian kabob’s in LA you ask? Well look no further than the unofficial ‘Iran-Village’ better known as Westwood. Westwood blvd is filled with Persian restaurants, book shops, grocery stores, art shops and last but definitely not less important on the Persian menu: waxing and threading shops. My personal favorite is Shahrzad. The ambiance is casual, the food is delicious and the price is not over the roof. PLUS they have their own ‘tanoor’ which is a brick oven where they make their own bread which goes really well with the long list of dips: my personal favorites: kashkeh badenjoon (eggplant dip with a Persian wonder known as kashk– In modern Iran, kashk is a thick whitish liquid similar to whey (a dairy product) similar to sour cream, used in traditional Persian/Iranian cooking) and another eggplant dip called Mirza Ghasemi (eggplants, tomatoes and lots of garlic). This is to be followed by the main course: a large plate of basmati rice topped with safron soaked rice and long skewer of any type of kabob you can wish for. The food was so delicious I managed to go back twice in a matter of three days. That’s some serious commitment to Kabobs.
  
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