"Eyval was opened by Ali Saboor, a former chef at Sofreh—the other best Persian restaurant in Brooklyn, if not all of New York—whose owners helped finance this new place. You can choose between two options for bread or, better yet, get both—an oblong barbari, with grooves like a racetrack and a speckling of nigella and sesame seeds, and a round komaj, a soft, sweet bun made from a dough enriched with milk and eggs and seasoned with turmeric, perforated into quarters, brushed with butter, and adorned with cumin seeds. Both are perfect for scooping up dips, including a sharp whipped feta with walnuts and radish and a broccoli-rabe borani: strained, salted yogurt topped with blanched florets, an herb purée, pistachio, coriander seed, and chili oil and flakes. The Green Tahini Salad, a mix of Little Gem, frisée, radicchio, radish, and seasonal fruit (navel and blood orange, recently), is elevated to transcendence by the inclusion of warm medjool dates, a powerful kick from grilled serrano pepper in the tahini dressing (which also contains honey and mint), and a generous sprinkle of toasted sesame seeds. 'Kashke Bademjan' appears in quotes on the menu because it's an interpretation of the traditional appetizer: an eggplant lightly fried and roasted whole, the charred, silky flesh then drizzled with kashk, made from cooked yogurt, and finished with crushed walnuts, fried garlic and onion, mint oil, and fresh mint. Fat crosshatched coins of supple trumpet-mushroom stem, skewer-grilled and served with pickled beechwood mushrooms over beluga lentils simmered in fenugreek-spiked cream, were reminiscent of scallops and even more delicious than the actual scallop kebab, though that was nice, too, four plump bronzed mollusks over a luscious emulsion of tamarind pulp and squid ink. There’s also a chicken kebab, as well as a ground-beef-and-lamb iteration, both excellent. (One thing that distinguishes Eyval from Sofreh is inspired riffs on street-food staples.) But, unless you’re ordering the whole menu (a valid choice), I’d prioritize the lamb ribs, sticky-sweet with date and tamarind, scattered with walnut, barberries, and pickled chilies, and the larger dishes, including a kebab-inspired, flawlessly grilled rack of lamb, sliced into beautiful, buttery chops, served with a bowl of perfectly steamed, rose-and-saffron-scented basmati rice. Saboor’s version of ghormeh sabzi is a particular showstopper, a braised veal shank (don’t forget to check the bone for marrow) crowned with a crisp disk of herbed-rice tahdig and rising regally from a rich stew of tender kidney beans and melty greens and alliums, including parsley, spinach, and leeks, plus fenugreek and limoo amani. Plucking out a puckered leathery lime and eating it whole, sticky and sour, left me feeling as lucky as if I’d found the baby in a king cake. Speaking of cake, desserts included a squishy square of it, soaked in cardamom syrup and topped with saffron ice cream, second only to the noon e khamei, ethereal, crackly choux pastry sandwiching dreamy rosewater cream. (Dishes $5-$45.)" - Hannah Goldfield
