One year later, we returned to Shamshiri (2/10/2018), and we ordered the identical meal, except this time we also got the Mirza Ghasemi, Charcoal Roasted Eggplant, infused with Sauteed Garlic, Onion and Tomato. Highly recommended.
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| Fesenjan at Shamshiri Grill. |
Above & below: complimentary appetizer of freshly-baked Lavash (Persian flatbread) served with butter, mint, radish & red onion. From the start, Shamshiri was signalling that it does things differently from other Persian restaurants I've been to.
Pomegranate juice & fresh mint tea.
Shirin Polo: slivered almonds, pistachio, orange peel mixed with basmati rice in a sweet Saffron sauce. Can't think of many rice dishes I've had better than this.
To accompany the Shirin Polo, we chose Lamb Shank. It was completely tender, falling off the bone, and appeared & tasted like it was braised in a mirepoix (or Sabzi, in Farsi). Utterly sublime combination.
Thinking it couldn't possibly get any better, they brought out the Fesenjan, a sweet & tart stew with grated walnuts, pomegranate juice & pomegranate molasses, served with Basmati rice (suffused with some Persian saffron, I think). Again we chose Lamb Shank. This tasted a bit like sweet dark Oaxacan Mole, which I had on my mind since I had just bought some at Grand Central Market, but is that so far off? Dark moles are made using sweet chiles like Pasilla & Ancho, and nuts (typically pumpkin seeds and sesame), plus I'm sure there was minced sauteed onion, probably some garlic, and even some spices like cumin, cilantro and black pepper--perhaps not, but spices like those could easily be a part of this rich dish.
At long last, it was time to loosen a button on the waistcoat and reckon with the leftovers, of which you can see there was ample. Without a doubt one of the most memorable meals I've ever had.
Shamshiri Grill
1712 Westwood Blvd.
Los Angeles, CA 90024
310-474-1410
www.shamshiri.com
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