Best bets at Lala Rokh?

[TimTamGirl]

I'll be having dinner tomorrow (Friday) night at Lala Rokh, and I was looking for some tips on what to order. I've been there once but it was years and years ago, and I would appreciate some guidance on stand-out items and how to order (i.e., to share or each for herself, size of entrees, etc.). My DC and I are both omnivorous and adventurous. Thank you in advance!

[trueblu]

Despite the rave reviews Lala Rokh gets, the food is not great. The atmosphere and service are excellent, however.
Do not get the kababs, they are a woeful example of what an iranian kabab should be. The morgh polow is one of the better dishes.

Don't let that put you off. Have a look round the rooms at the miniatures, they're pretty nice.

tb

[Niblet]

I always order a few things off the appetizer side and I love it. Especially in the summer, the stews and heavier dishes don't have the same appeal as in colder weather.

My recs are for the chilled spinach app with caramelized onions, yogurt and walnuts; green beans with lime, dill, jalapenos; olive-walnut pate; stuffed zucchini. Their bread is a perfect base for all this stuff. And the hummus that they serve on the side is also excellent.

I was there a few weeks ago and enjoyed it as much as ever. Plus it's a little slower now so you won't have trouble getting a table, or finding seats at the small bar which I prefer.

[Pegmeister]

I always seem to order the addas pollo. This dish has tender slow roasted veal with caramalized onions, lentils, currants and dates. Not a summer dish I know, but I still order it.

[pemma]

That's what I got when I went there. It was different and very good. I like getting new things that I wouldn't cook at home.

[TimTamGirl]

Thanks for the tips! Here's a quick run-down:

My DC arrived early and I was very late, so she ended up ordering a mushroom appetizer that I didn't catch the name of. It was SPECTACULAR, though, so I would recommend seeking it out. The mushrooms were thickly sliced and marinated in something delicious and savoury and accompanied by excellent fried polenta slices, with a smattering of yoghurt sauce over the top. With the bread and (fava? chickpea?) dip, this was plenty for two for a starter.

For mains, my DC had the morgh pollo (saffron seared dark chicken meat in a light tomato sauce and rice perfumed with exotic spices) and very much enjoyed it, raving particularly about the rice. I had the feshenjan khoresht (moulard duck leg in a velvety sweet and tangy sauce of pomegranate and walnuts), and it would have to be among the best dishes I've had in the last few years. The duck was perfectly cooked and fell easily off the bone, and the sauce was the perfect balance of sweet, savoury and tangy. I would cheerfully eat the phone book with that sauce on it.

At the waiter's suggestion, we also ordered sides of sir (whole garlic cloves aged to sweetness for at least one year) and mast musir (creamy, thick homemade yogurt with cucumbers and aromatic herbs), and I loved both, though my DC was expecting the mast khiar to be more like tzatziki and didn't enjoy the difference. I thought both of them went perfectly with my dish: the sweet-and-tangy of the garlic complimenting those notes of the sauce, and the herbal freshness of the yoghurt acting almost as a palate refresher. My rice was plainer than hers, but I'm guessing that 'pollo' is the Persian/Iranian for 'pulao'/'pilau'/'pilaf', and so her rice was meant to be more the star of the dish, while for me it was a side (a very good-quality side, don't get me wrong).

We each had three glasses of a lovely Malbec. Though the desserts looked fantastic, we were both too full to indulge in either dessert or tea/coffee, which was a shame.

The total (including drinks, before tip) was $112, which was excellent value for such a good meal, especially considering the service. Everyone was truly lovely, and there was a sincerity that is rare and should be prized. While it's not in my price range as a day-to-day option, it will now be my treat restaurant of choice.