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Sahara Restaurant

Kevin Marple

Sahara Restaurant

Profile

Sahara’s menu is built around owner Bahman Derakhshan’s family recipes from Tehran, beautifully executed: tabbouli flecked deep emerald green with parsley; soft and yielding dolmas; and a creamy, garlicky Sahara potato salad with Persian pickles and shredded chicken. The eggplant dip kashk-e bademjan boasts caramelized onions and a tantalizing muskiness from whey. Come for the lunch buffet’s hillocks of kabobs, but at dinner, try the whole flame-grilled Cornish hen, the menu’s chicken anari. Ask for it accompanied by saffron rice with barberries, every slender grain plump. Grilled tomatoes are falling-apart soft, and sweet-tart pomegranate molasses sauce contours the flame-grilled meat. For dessert, homemade ice cream. Sahara is also a Persian food shop with stocked shelves.

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Price

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