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Colbeh in Manhattan

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Would like to take my wife there, but she's a very picky eater. Doesn't like anything spicy, not into steak, and can't stand schwarma. Will there be anything there for her?

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  1. Checkout their menu at http://www.colbeh.com/first.htm

    Looks like they do have some fish dishes -

    1. Persian food is flavorful, but not spicy like Yemenite or Syrian food. I recommend Colbeh's boneless Joojeh Kabob. It is chicken kabob that has a lemon grill flavor. As an appetizer, I recommend their gondi (chicken dumplings). They also have different flavored rices. Bon Appetit.

      3 Replies
      1. re: jeterfan

        Call in advance and ask whether they can make cherry rice. This isn't usually on the menu, but they sometimes make it if someone asks for it.

        I also recommend the chicken kebab, and also tahdig, which is crusty rice with some stew spooned over it.

        I'm not so impressed by the gondi, myself; kreplach is kreplach, and I have those only on the prescribed three times a year... (and sometimes I "cheat" and have kibbeh instead - same idea and much tastier).

        1. re: zsero

          I don't live in New York, so I haven't been to Colbeh and have not seen nor tried their gondi. But I must point out that genuine, traditional gondi are not (nor do they resemble) kreplach. Kreplach, which are meat stuffed into dough, might be considered to be in the pasta or wonton families. But gondi – traditionally a Friday night Shabbat staple in Persian Jewish homes – are round, unwrapped balls made primarily of ground chicken mixed with chickpeas, and are served either as appetizers or in "abgoosht" (chicken soup). Despite the unmistakable difference in flavor and ingredients, gondi are akin to matzoh balls, not kreplach.

          1. re: Arthur

            You're right that the gondi aren't actually kreplach, but they reminded me of kreplach, and triggered the same dislike. The fact that they're supposed to be eaten in soup (which I didn't know) may explain it; they're filling the ecological niche of kreplach, and have a similar taste, at least to me.

            But that's almost the only thing at Colbeh that I don't care for.

      2. It is my parents' favorite place to eat, and they don't like spicy food. There is a lot there for those conditions.