Jared Miratavaasi is the manager of Sahar, a Persian restaurant located downtown. Mirtavoosi has been in the food business for 15 years and at Sahar since it opened two years ago. I believe every plate of food that comes in front of you has an interesting history. The restaurant Sahar is an unpretentious space. The owners prefer to concentrate on entrees.
Kabobs are likely to be on the menu.
The seasonings that include salt, pepper, puree of onion and saffron are kneaded into the meat until it turns into a paste that will adhere to the skewer. This long skinny burger is grilled over charcoal and served in one piece in naam, a large, flat soft bread. The meat is cooked over real red hot charcoal, not gas-fired briquets. These exotic stews are old Persian recipes that must cook several hours to blend the flavors. Iranians especially love their salads and choose to eat a typical combination of onion, tomato and cucumber dressed with lemon juice, olive oil and mint during the meal and not as a separate course.