Avishan Persian Restaurant

After the first time I had visited Avishan out in Langley, the food continues to occupy a space in my mind.  The meats were prepared with such precision and the flavours, oh they were impactful and delicious!  Not to mention the generous portions as well as the friendly service provided by the staff.  What a little gem in the heart of Langley City.  I've been wanting to do a return visit for quite some time and coincidentally, I was invited back!  Well, they didn't have to ask me twice!

Upon sitting down, we were served the obligatory Black Tea with sugar cube on the side.  This is typical of Persian culture to offer guests some tea before anything else.  This was a nice start to the meal.  Just like last time, I had to go for the Kash Bademjan (Eggplant Dip) to kick things off.  Consisting of mashed grilled eggplant topped with whey sauce, sauteed onion, garlic and mint, this was a veritable flavour bomb.  Lots of tanginess from the whey complimented by the earthiness of turmeric.  The eggplant itself had a bit of smokiness and was almost creamy.  The chopped walnuts provided some texture to the dish.

When we look at a menu and see Chicken Wings, we might consider it a default item.  You know, something that all menus must have so that they are appealing to as many people as possible.  However, these were no ordinary fried chicken wings doused in some form of hot sauce.  Rather these were grilled and exhibited intense smokiness and caramelized flavours.  They were super flavourful and the meat was still quite juicy.  The skin was nice charred and somewhat rendered.

If you wanted a variety of meats, the best dish to get here (in my opinion) is the Vaziri.  This consisted of one each of a Koobideh and Grilled Chicken kebab. Made of ground lamb, the koobideh was juicy and tender with the unmistakable gaminess of lamb.  It was well-seasoned and spiced where the sweetness of the onions came through as well as the earthiness of the turmeric.  As for the chicken, it had some nice charring and the meat itself was tender.  It wasn't juicy per se, but not dry either.

It was suggested we try the Ribeye Steak.  Well, I wasn't really sure about that, but was pleasantly surprised that it came out perfectly medium-rare (close to rare, it is how I like it).  The steak had a nice char and it was well-rested.  The result was tender meat that wasn't oozing out juices.  This paired well with the saffron rice as well as the barberries with their tangy sweetness.  Considering how expensive steak is these days, it was a great value at only $39.99.

Normally, I'm not a fan of ordering Salmon Kebabs because they are usually overdone and flavourless.  However, this one completely impressed me because not only was the salmon moist and flaky, it was also completely seasoned with smokiness.  The salmon was so juicy that you can literally see the moisture on the wood cutting board.  This, like the other dishes, was served with saffron rice, salad and grilled tomato.

The last time I was at Avishan, I really wanted to have what Bluebeard was having - The Braised Lamb Shank.  But I was enjoying lamb chops already...  This time around, we did get the lamb shank and oh it was fantastic.  Fall-off-the-bone and super moist with the usual lamb gaminess.  It was well-seasoned and took on the sweetness of the onions and aroma of the roasted garlic.  This has to be one of the best dishes here amongst many great dishes.

Onto the sweets, we had the Cake of the Day, which was Pistachio Cake as well as the Saffron Ice Cream.  The cake looked fantastic and despite some harder parts on the exterior, the inside was moist and nutty.  Not too sweet and ate actually rather light with the fresh cream.  As for the ice cream, it was a touch icy, but plenty aromatic and purposefully sweet.  A nice finish to an absolutely delicious meal.  If you haven't been to Avishan, I suggest you do.  Sure, it is in Langley, but if you are heading out there, make it a destination.

*All food and beverages were complimentary for this blog post*

The Good:
- Delicious well-prepared food
- Well-portioned
- Nice people

The Bad:
- Dining space is small, so make a rez or you need to wait

 

Suren Persian Cuisine

Here we go with another nearby restaurant that I have passed over and over again, but I just have not stopped to dine there.  The place is Suren and I've actually stared at the place many times while dining at North King Noodle across the street.  Yep, it was about time I would finally dine on the Persian cuisine there.  I guess an invite from them was really the catalyst for me to check it out.  I'm glad that I did because they really did a good job renovating from the old Greek restaurant that used to reside there.  Now onto the food!

We kicked things off with 2 starters including the Deep Fried Dumplings served atop some crispy fries.  These were more like flaky pastries akin to Cornish Pasties   Inside, the meat & vegetable filling was moist and well-spiced.  That was good, but the Eggplant Dip was killer.  The soft eggplant was sweet and tangy while spiced with bright mint and sweet caramelized onion.  On the side, we found some  Persian flatbread to dip into the eggplant.

Onto the mains, we were served a variety of kebabs starting with the Chicken and Koobideh.  Beautifully-charred and in a beautiful shade of yellow due to the saffron, the chicken was super juicy and tender.  Despite being chicken breast, this was nowhere near dry.  Nice aromatics.  As for the Koobideh (ground beef), it was also well-charred (but not burnt) and juicy.  It was beefy while sweet from the onions and earthy from the spices.  Loved eating these with the yogurt dips on the side.

Off to two more kebabs, we had the Salmon and the Steak.  As you can see, the salmon was seared up well on the outside.  Although not super moist, the fish was not dry either.  As for the steak, it was probably the best of the bunch being charred with a smoky nuttiness.  The marinated meat was succulent and really moist.  It required very little chewing and yet, it still had a natural meat texture.  In terms of flavour, the natural meatiness was complimented by the sweetness of pomegranate.  A similar sweetness and tang could be found in the Barberry Rice (in the background).  It complimented the chewy, yet fluffy saffron rice beautifully.  So delicious on its own!

The fruity rice thing continued with a full plate of Lentil Rice and Lamb.  This was super tasty where we found large tender chunks of lamb nestled in fluffy rice, tender lentils, raisins and caramelized onions.  The raisins really added punch to the dish while the earthy spices (like cumin and turmeric) provided the usual compliment to the lamb.  Loved this dish!  Continuing with the same theme, we also had the Lamb Shank with Fava Bean Rice.  Mostly tender and gelatinous, the lamb shank was flavourful and classically "lamb-tasting".  It was cooked with the usual spices which gave it an aromatic and earthy flavour.  This was best eaten with the jus poured over the rice.

We added on a dish that sounded great on the menu called the Chicken Tahchin. This consisted of oven cooked saffron rice with chicken, yogurt, egg and barberries.  Loved the crispy rice as it was served upside down.  It was also intensely aromatic.  Inside, the rice was fluffy while the chicken was flavourful.  We also had some drinks with our meal including the Torsh, Purple Flower and an orange-coloured drink that was not on the menu.  I really enjoyed them all, especially the Torsh as it was fruity and not too strong.

We ended up with four desserts to end the meal and the Cream Roll was reminiscent of the Chinese version.  We quite liked the thin and fluffy sponge cake with plenty of fresh cream in the middle.  This was not heavy and a great dessert for someone who wanted something light.  Then we had the Napoleon which was shockingly excellent.  It looked really dense at first glance, but after we put a fork into it, the whole thing collapsed.  It ate super light with flaky layers and semi-sweet cream.  Some pistachios provided some nuttiness.

Of course we were going to have some Baklava and you know what?  I didn't hate these.  Most of the time, Baklava is so super sweet, I can't eat them.  This one was still sweet, but not overly so.  Nice crispy phyllo and nutty pistachios to compliment.  Lastly, we had the Cream Puffs that featured light eggy choux pastry and fresh cream.  Another light dessert that also can be shared easily.  Overall, the food at Suren was delicious and made me want to come back ASAP.  The meats are cooked beautifully with a char while remaining tender.  Flavours are impactful and most importantly, the prices reasonable.  

*All food and beverages were complimentary for this blog post*

The Good:
- Impactful flavours
- Meats cooked properly
- Prices are reasonable

The Bad:
- Maybe the salmon could've been just a bit more moist, but it wasn't dry either  

Delara

Been wanting to try Delara for quite some time, especially after it achieved Michelin-Recommended status for the first time.  Yes, it has been that long!  However, just like always, other restaurants got into the queue first and I never went.  Leave it up to Costanza to suggest we double-date and try the place out.  We were excited to share a variety of modern Persian plates that boast unique and herbaceous flavours.

The meal started strong with Grilled Sourdough Flatbread with seasonal dips.  The first one was a lentil dip with seeds, mint and date syrup.  This was fairly rich and thick with earthy tones and sweetness.  The second dip was beet & yogurt with date syrup, dill and bee pollen.  I really enjoyed this one as it was super smooth and creamy with sweetness.  About that seedy flatbread...  it was a textural delight with a soft and fluffy texture while nicely browned on the outside.

As if the flatbread and dips weren't good enough, the Roasted Cauliflower & Yogurt was so delicious!  It was served atop served on a bed of spicy yogurt and topped with hazelnut, sumac, sesame seeds and mint.  Loved the firm, yet cooked-through roasted cauliflower that was completely flavoured with the creamy spice of the yogurt and tanginess of the sumac.  Of course we found some nuttiness from the hazelnuts and sesame seeds.

Going for something with meat, we had the Koofteh consisting of 3 beef meatballs with rice, split peas, herbs, walnuts and plums, served with seedy sourdough flatbread.  These were quite pleasant with a meaty, yet not overly dense texture with natural meat flavours accented by the sweetness of the plums and nuttiness of the walnuts.  Loved soaking up the sauce with the flatbread.

Moving onto the mains, we went for the Fesenjoon with Duck.  This featured a slow-cooked duck leg atop a stew of walnut and pomegranate molasses, served with with a side of tahdeeg.  Oh wow, this was a flavour bomb of sweet and tangy (as the menu stated) with caramelization.  The duck leg was tender and fall-off-the-bone with a crispy exterior.  The side of tahdeeg was nutty and crunchy.

Going with another fowl dish, we had the Chicken and Barberries sporting turmeric marinated grilled  chicken breast with roasted vegetables and herbs and a barberry and orange sauce.  Also loved this dish as the chicken was tender and moist while smokey.  The sweet and tangy sauce complimented the chicken well while the roasted brussels sprouts added crunch and brightness.

One of the most surprising dishes was the Saffron & Mushroom Stew consisting of sesame & sunflower seeds, caramelized onions, saffron and preserved lemons.  This was topped with roasted wild mushrooms, pickled grapes and sumac whey sauce.  Although this lacked meat, it didn't lack flavour and impact.  It hit so many different notes such as aromatics from the saffron and mushrooms, nuttiness from the seeds, sweetness from the onions and tanginess from the preserved lemons.  This was all in balance and created a harmonious stew.

Lastly, we had the pistachio & chive crusted Steelhead Trout with Turmeric & Dill. This was served with seasonal vegetables on a bed of preserved lemon, turmeric and dill sauce.  The trout was expertly-prepared being buttery and being barely cooked through.  Yes, that sauce underneath had it all including tang, earthiness, herbaecousness and silkiness.  That pistachio crust on top provided a salty nuttiness.  Also, the side of bulgur and barberries was almost fluffy while still retaining its usual chewiness.  At this point, we were excited to order dessert, but unfortunately, we were told we could not since our time was up and the next reservation was waiting.  Okay, we understood this, but we were never informed of the time limit before we started our meal nor were we informed during our meal.  It did not help that the food came out slowly and that our server (despite being super friendly) did not ask if we wanted our next course.  So that was a sour way to end the meal when we actually wanted to try their highly-recommended sweets.  Overall, the food and service were excellent, yet the communication was lacking.

The Good:

- Excellent food

- Equally good service

- Lovely flavours

The Bad:

- Lack of communication about the dining time and pacing of the meal

- This lead to us not being able to order dessert

Zia's Cafe and Grill

The "industrial park" restaurant is one that we've seen before.  Hidden within warehouses and offices, the place is usually non-descript, have limited hours and offers up generic food for the workers in the area.  However, that is certainly not the case with Zia's Cafe and Grill located in 13700 Mayfield Place in Richmond.  Sure, they still serve burgers and such, but that is only a small part of the menu.  In addition to that, we find made-from-scratch Persian, Indian and Middle Eastern dishes.  I recently made my way out there with Jacqueline for a taste of their wares.

We began with their Vaziri consisting of both Kebab Koobideh and Joojeh Kebab with saffron rice and grilled tomatoes.  This was a large plate of food that would serve 2 people easy.  Both the chicken and beef were tender and nicely spiced.  The ground beef kebabs were juicier with a nice onion finish while the chicken breast kebabs were a bit drier with the essence of saffron.  I would've liked a bit more char, but these ate very well nonetheless.

 

The next set of dishes included Gheimeh (Split Pea Stew, Ghormeh Sabzi (Herb Stew) and Kashk O Bademjoon (Eggplant Dip).  We could really tell these were made from scratch and resembled more like home-cooking than restaurant food.  Hence, the dishes were salty nor too greasy.  I found the lentil stew to be mild with tender beef and light tomato notes.  The herb stew was very subtle with herbaceousness and tender beef as well.  Complimented by mint, garlic and yogurt whey, the roasted eggplant dip went well with the soft flatbread.  I also thought the flavours in this was also subtle.

By looking at the colour of the Butter Chicken, it didn't appear that they used tomato paste.  In fact, it looked like they used fresh tomatoes.  Hence, the flavours were creamier and again, I'll used the word, subtle.  I was able to get the earthiness of the cumin and just the slightest hint of spice.  Nestled in the sauce, we found tender nuggets of chicken.  Again, this was served with saffron rice.

Now the fact they serve different things other than their core menu has mainly to do with offering more lunch options in the industrial park they reside in.  But their Famous Charbroiled Burger was far from a throw-in.  I thought it was fantastic as the fresh beef patty had a great meaty texture and flavour.  Furthermore, there was a smoky sear that complimented the natural taste of the meat.  Sure, their fries were not house-made, but at least they used Cavendish (Costco Fries) because they were good.

One of the best, if not the best, things we tried was the TFC Burger featuring crispy tandoori chicken bites nestled in a brioche bun with jalapeno mayo.  They were indeed crispy with some spice and plenty of impact.  Chicken was moist and the whole thing just ate well with a variety of flavours and textures.  I would say this is the thing to get here as it is unique and cheap at $10.00 including fries!  I would say that the food at Zia's is reasonably-priced considering that everything (well, almost everything) is scratch-made and not loaded with salt and preservatives.  Good option if you are in the area.

*All food and beverages were complimentary*

The Good:

- Scratch-made food

- Reasonably-priced

- Wonderful people

The Bad:

- Since it is homemade, things are milder and more subtle

Urban Gate

Finding Persian food in Vancouver isn't necessarily a difficult thing to do, especially on the North Shore.  When we look at other areas in town, it can be a real challenge and when you do find a restaurant, it can also be hit and miss.  So imagine the surprise when we stumbled upon Urban Gate Bar & Grill in Coquitlam.   First of all, it didn't look like a Persian restaurant and certainly the name didn't elicit anything Persian either.  Second, we weren't planning to eat there anyways because we were trying to go to the Japanese restaurant next door.  So once again, we ended up with a random backup plan.

So after perusing the menu, it was clear they mixed in Persian food with bar favourites to appeal to a wider audience.  We asked our server what was good and that is why we stuck with the Persian food only starting with 2 appies.  Both served with lavash, we were completely in love with the Kashk Bademjan (Fried eggplant mixed with kashk, spiced and garnished with walnuts, mint oil, onion and garlic).  Wow, the texture on this was just right for the lavash being soft and delicate while not mushy at the same time.  The flavours were downright impactful with layered spices and of course the creaminess of the kashk.   We also got the Mast Moosir (shallot yogurt), which was also great with the lavash, but even better with the kebabs we ordered.  

On that note, the Persian Sampler consisting of 1/2 Jujeh, 1/2 Barg and 1 Koobideh was really good.  Of course my exposure to Persian food has been limited mostly to what I've had here, but this has been probably my favourite so far.  The meats were moist, tender and juicy while charred on the outside.  They were adequately spiced and as mentioned, went really well with the mast moosir.  The cone of saffron rice was also executed well being fluffy and aromatic.  We also ordered the Lamb Shank with baghali polo, accompanied with hot lamb broth & house salad.  Texturally, the lamb couldn't have been any better.  It was fork tender, moist and gelatinous.  Usually, there would be some drier parts, but there was none of that in our dish.  Once again, the lamb was flavourful enough without being over-seasoned (ie. salty).

One dish we weren't that fond of was the Gheimeh Bademjan Stew featuring eggplant, split peas, tomato paste & seasoned beef.  To be fair, I've never had this before and maybe it could've been just a subjective thing, but it was pretty greasy with a huge oil slick at the top.  Furthermore, the flavours were just too muted and flat for our liking.  It was if they forgot to add the tomato paste because we didn't get any hint of it in the taste nor the appearance.  I would've also liked to see more beef as we had to dig around to find it.  However, everything else was delicious and well-executed.  I would not hesitate to come back for the Persian dishes.

The Good:
- Meats were really good
- Loved the flavours
- Service was good for us

The Bad:
- A touch pricey
- Didn't like the stew