Attari Grill is the snazzier spinoff of Attari Sandwich Shop from Ayla Sadaghiani, husband Mike Sadaghiani and mother in law Parvin Sadaghiani. The sandwich shop has a tree-lined patio and specializes in sandwiches and soups like kuku and ash while the grill has all of those dishes, plus a panoply of kabobs, Persian stews and one remarkable soup, making Attari a star in the Westwood neighborhood known as Tehrangeles.
Earthy Gheymeh Bademjon featured beef chunks and split peas cooked with tomato sauce; and Ghormeh Sabsi brought more brightness to the plate. Sure there were beef chunks and kidney beans, but also cilantro, parsley, herbs and lemon.
They served skewers of seasoned prime ground beef with special tart barberry rice and a colorful but staid salad.
Try both preparations with the Beef Combo or opt for Chicken Kabob ($14.50), with juicy dark meat, saffron stained basmati rice, and a squeeze of lime.
It was easy to enjoy the trout’s accompanying sabzi polo, basmati rice seasoned with an enlightening blend of dill, parsley, and cilantro.
Squeeze on lime and spoon pungent house-made pickles called torshi and offal lovers will find funky bliss.
There’s so much menu overlap at Los Angeles Persian restaurants that it can be tough for any single spot to stand out. Some places prefer to bake their own bread, others feature more unique cuts of meat like lamb neck. For the most part, Attari Grill sticks to the proven Persian playbook, but they do a better job than most at preparing on those dishes.