"You'll find the minced meat kabob known as koobideh on the menu at almost every single spot on this guide, but the best ones are served at Taste of Tehran. This tiny, order-at-the-counter Westood shop seasons their kabobs to perfection, making sure they're plump and tender while maintaining that slight snappy texture. While the meats are a priority here (the citrusy cornish hen kabob is another standout), we also recommend getting involved with their dips. The tangy, thick mast-o-musir—strained yogurt mixed with chopped shallots—improves anything it touches. In fact, we usually get two orders: one for the meal itself and another to spread on everything we eat the rest of the week. " - brant cox, arden shore, garrett snyder, sylvio martins
