Just opened last week, , at 133 Mt. Auburn St. near Watertown Square, offers a variety of Persian kababs, boxed with either rice or homemade naan, and cool side dishes such as a creamy yogurt, mint and garlic dip and stuffed grape leaves. The kababs can be beef, marinated with walnuts, pomegranate juice and other spices; chicken, lamb, fish, or eggplant. The eggplant is cooked first by barbequing rather than boiling. "It's harder to do right, but it tastes better," says co-owner Ala Tolouei.
Suggested dish: We ordered the chicken kabab with naan ($7) and two side orders: a yogurt, mint and garlic spread ($2.25) and vegetarian stuffed grape leaves ($2.50). The chicken was grilled in front of us, yellowy with saffron. It was mild and the naan was plain but fresh. A bit more spice in both might have made them even better. The two side dishes almost stole the show: they were rich and flavorful.
The vibe: Spotless and eager to please, since they just opened.
Cool factor No. 1: They're still experimenting with their menu and feedback is welcome.
Cool factor No. 2: A baker rolls out the naan on a counter at the front window.