Persians prize the crust that forms at the bottom of the pot as the rice cooks. Called saffron tahdig on the menu, it's mixed with yogurt and eggs as well as saffron. You can order it as an accompaniment or buy it to go from a takeout section.
An Iranian friend ordered lunch, thank heavens, because I know very little about Persian cuisine. She chose chicken kabobs (above), knowing we all would like them, including the two kids in the group.
These are beef kabobs. Those on the left are made with sliced meat. On the right are ground beef kabobs. I liked the spicing, which was light but made the meat very tasty. Eating these with nothing more than grilled vegetables and rice would be a perfect meal.
But we ate other things too, such as these stews, each of which included beans. And fesenjan, chicken in a sweet sauce of ground walnuts and pomegranate paste.
Even the salad was beautiful (above). It included Persian cucumbers, of course, along with cherry tomatoes, corn, carrots pickled beets, red cabbage and lettuce.
The restaurant was crowded for a weekend lunch (above). After we left, loaded with baxes of leftovers, our table was quickly occupied.