At this Persian restaurant, the secret is always the fesenjan, chicken stewed with walnuts and pomegranate molasses. Also try gormeh sabzi, dark emerald with herbs and greens and enchantingly tart with dried lime; hummus, rich with tahini and dusted with sumac; and the excellent version of kashk-e bademjan, an eggplant and grilled onion dip topped with whey.
