Azizam

"You’ll instantly notice that this counter-service Persian spot in Silver Lake is different from LA’s more traditional kabob houses and banquet halls. Azizam is more of a breezy, sun-drenched cafe with a soft rock playlist and a lush patio where you can unwind with a book and pomegranate radler. But even though the backdrop feels unique, the food is classic, homey, and all-around delicious. Tomato-y khoresh bademjan comes with freshly baked barbari and white rice, grapefruit-sized kofteh tabrizi are studded with walnuts and dried fruit, and juicy, turmeric-stained chicken legs are served over equally fragrant turmeric rice with fried shallots." - brant cox, arden shore, garrett snyder, sylvio martins

"Though Southern California has the country’s largest Persian population in the country, finding options outside of the San Fernando Valley, Westwood, or Glendale can be tricky. In Silver Lake, former pop-up Azizam prepares delicious dishes in a cozy space including the popular kuku sabzi sandwich and the turmeric braised Jidori chicken over fava bean rice. Whatever you do, don’t skip the mezze plate with options of three different cold dishes served with house pickles and barbaric bread." - Matthew Kang

"One-time pop-up turned nationally celebrated restaurant, Silver Lake’s Azizam serves homestyle and seasonal Persian cuisine rarely found beyond a family dinner table. The zeytoon parvardeh, smashed green olives marinated in pomegranate molasses and mint oil, beautifully highlights the cuisine’s penchant for sourness. The kofteh tabrizi, a braised beef and rice meatball filled with dried stone fruit and walnuts, makes for a satisfying main course." - Melody Barooni

"Azizam has taken over the former Flore Vegan space in Silver Lake after years of serving its homestyle Persian food out of pop-ups across Los Angeles. Start by building a mazeh (also commonly spelled as mezze) plate of cold dishes like olives, shirazi (tomato salad), torshi (pickles), and wild shallot yogurt; the mezze plate comes with a choice of two dishes, plus feta, herbs, walnuts, and bread. Larger dishes include kofteh tabrizi (braised beef and rice meatball) and turmeric braised chicken. The kuku sandwich with a vegetable frittata on barbari bread is a worthy addition to any meal, and make sure to leave room for a dessert like sholezard (saffron rice pudding) or a Persian cream puff with rosewater cream." - Rebecca Roland

"Known for its Persian cuisine, favored by Jean Trinh." - Eater Staff