The Zarrabikias, who moved to the United States from Teheran seven ago and live in Millburn, serve traditional grilled meats and fish as well as succulent stews. "My husband was in the restaurant business in Iran, "Azar says. "He specializes in the marinades for our kabobs; I make the stews; and we both help with the appetizers.
"While many of the meals are reminiscent of Arabic cooking, the cuisine has its own distinctive flavor, favoring the spices saffron, cardimon, cinnamon and cumin. Health-conscious diner should note that nothing here is fried. "We grill or stew all of our meats," Azar explains.
For starters, the combination platter allows you to choose you to chose three items from the appetizer list. One possible trio: the aeaton parvadeh, a dish featuring green olives marinated in pomegranate juice, olive oil, garlic finely crushed walnuts and mint; dolmeh, traditional stuffed grape leaves; and mirza ghasemi, a mix of charcoal-grilled eggplant, chopped tomato, garlic and a sprinkling of egg.
For an entree, you can go vegetarian with the specialty salad of grilled eggplant, zucchini, mushrooms, peppers and tomato with feta cheese or choose one of the combination stews or marinated kabob, just one or a combinations of lamb, spicy ground beef, chicken breast, filet mignon or scallops. Finish the meal with Persian tea and ice cream or any of the homemade desserts, like the baklava.