Persian spicing is very different from that of most Middle Eastern nations. Fenugreek and cinnamon are used very commonly, but cumin is not. The mixture of parsley, spinach and cilantro have the distinct flavor of dried lemon. The stews are served with long-grained basmati rice, which lightens up these rich dishes. The kabobs alone are worth a visit.
Every table holds shakers full of sumac, a reddish-purple spice used to season the kabobs.
All kabobs come with a grilled tomato and rice. A few minor things could be better. At later visits it served ordinary pita bread, which was sometimes too dry. They take months to marinate.