128236 Wed Nov 17 13:42:15 -0800 2004 5 9 New Orleans 0 695309 Hey, Doc - I noticed your post about Iranian/Persian food on the Int'l Board and was intrigued to note that you hadn't had it before. It's all over California (most notably in Tehrangeles, the Westwood neighborhood of L.A.), but I thought to myself, "hmmm...maybe there are some Iranians in New Orleans who have opened restaurants..." Sure enough: Creole Kosher Kitchen 115 Chartres Street • New Orleans, LA 70130 504-529-4120 The tastes of New Orleans without guilt. Creole Kosher Kitchen offers creole and vegetarian specials in addition to delicious Persian and middle-eastern cuisine. And I've linked a story below on another really interesting sounding one. Soul food by Iranians! I've got to come to your fair city. Link: http://www.bestofneworleans.com/dispatch/2003-08-26/restreview.html Wed Nov 17 13:42:15 -0800 2004 0 Alexandra 1 695311 This improbably named restaurant is, in fact, Persian. However, they're seriously Kosher, so that means no feta, onion, and radish plate, no (pardon my pigeon/phonetic Farsi) maast-ah-khiar, and even worse, no doo(l)gh with your chelow kabob (koobideh and/or barg). The gormeh sabzi is okay, and the chicken is pretty good. If you're really, really nice (and they're not busy) sometimes you can convince them to make tah-dig, but that's a long shot. Since it's the only game in town, it'll do when i need the Persian itch scratched, but it's no Reza's, which i highly recommend if you ever find yourselves in Chicago. By-the-by, Mona's market carries most of the stuff you need to cook Persian at home (dried lemon, barberries, etc). Wed Nov 17 14:43:53 -0800 2004 695309 0 foodmuse 2 695312 What, no jujeh kabob? No chelow kabob seenay morg? I guess there's also no bastani irani : ( How is the salad shirazi and the bread? Nushee jan! K Wed Nov 17 14:52:09 -0800 2004 695311 0 KOK 3 695316 I'm sure they have jujeh kabob. Is that usually marinated in yogurt or something milky before it's grilled? The shirazi salad is okay; it's more minced than what my friends make, and much lighter on the mint, but pretty tasty nonetheless. No irani icecream either. I did once get a bag of mahlab from Mona's to try to make my own, but alas, the result was less than a taste explosion (it got bitter without developing the mythic glutinousness the ground cherry pits were supposed to impart). Tangentially, though, since Brocato's discontinued their jasmine flavor (it seems I am the only person who didn't think it tasted like soap), i've been trying to convince them to make either a saffron or a rosewater flavor. If that wish is ever granted, i'll be sure to post it. Wed Nov 17 16:59:02 -0800 2004 695312 0 foodmuse 4 695321 Jujeh kabob is indeed usually marinated in yogurt, and I especially like how the bones keep the cornish hen moist. I'd surely pay a bit extra for tah dig : ) Though I'm a big fan of the saffron ice cream, I could never get used to rosewater and drove my persian ex-girlfriend nuts because I would never eat faludeh for dessert. My eleven tear old nephew is one ofthe few American children I know who really loves the saffron ice cream (and the big chunks of frozen cream in it that I cannot stand : ) Thanks again, K Thu Nov 18 07:29:30 -0800 2004 695316 0 KOK 2 695315 No doogh with your chelo-kabob?! That's a travesty (although I'm not a doogh fan at all, so I wouldn't actually have trouble with it). Thanks for the info! Wed Nov 17 16:21:36 -0800 2004 695311 0 Alexandra