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Afghan and Persian cuisine, blended together seamlessly. Contributor on
08-17-2003
Afghan and Persian cuisine, blended together seamlessly.
The Food
Nearly every starter can be scooped up on barbari, Afghan bread that is a near relative of focaccia, dotted on top with sesame seeds. Familiar hummus and sultry kashk bademjon (a dark eggplant dip sweetened by caramelized onions and swirled with yogurt) give way to a range of kabobs and "rice specialties." These include the king of Afghan dishes, aushak, a delicate leek-filled ravioli topped with dried mint, yogurt and spicy ground beef, as well as quabili polo, brown basmati rice studded with julienned carrots, soft raisins and musky chunks of lamb. Ah, Paradise.
The Scene
The Afghan and Persian cuisine features vegetable-heavy dishes, bright with cardamom and other exotic spices, fruit-studded rice and lean lamb kabobs. Paradise is around the back of a strip mall-who would have thought?-with a dark, no-frills storefront dining room.
—Laura Reiley
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