Farsi Cafe sits in the location where the original and famous Shamshiri Restaurant (not to be confused with Shamshiri Grille up the street) operated for years before the original owner closed the restaurant in the mid-1990’s.
Farsi Cafe is participating in DineLA Restaurant Week, which runs from July 13th through July 27th. They are offering a $15 2-course lunch or a $29 3-course dinner (actually, more like 4 courses as you get to choose 2 items from the appetizer section), and it is a lot of food. Persian restaurants are known for serving large platters of food: kabobs or stewed proteins served with a huge amount of basmati rice, and here it was no different. By the time you finish you appetizers, some lavash bread and the plate of raw white onions, mint, basil and tarragon leaves (used with butter to wrap in the lavash for a pre-meal nibble), you’re almost full.
The food was excellent, and the service was solid. The Tahdig & Stews were nice and hearty. The lamb shank was huge and could easily feed 2 or 3 people. Tachin (crusted rice mixed with yogurt, eggs and saffron with layer of boiled chicken at the middle served with sautéed barberries on the top) is also offered on their DineLA menu, but only until 7pm, that is if they don’t run out of it earlier in the evening, as was the case during our visit.
The Persian Ice Cream dessert was probably the most interesting of the 3 options, as the ice cream is made with the combination of saffron, rose water and pistachios, sandwiched in between 2 waffle wafer layers. Unfortunately, the combination of flavors were more muddled than distinct, and the waffle wafer layers were just soggy from being a pre-packaged item.
Tahdig & Stew – Stew choice here was the Ghormeh Sabzi, made with parsley, spinach, fenugreek and chives (vegetarian version) Black Chocolate – Three Layer Chocolate Cake Persian Ice Cream – Saffron, rose water and pistachios Persian Ice Cream (Sandwich)