A dish of shirin polo, a mixture of almonds, pistachios and sweet orange peel with basmati rice. (Ringo H. W. Chu / For The Times)
Fesenjon includes cooked walnuts in pomegranate sauce, served with chicken breast and a side order of basmati rice. (Ringo H. W. Chu / For The Times)
A dish of koobideh kebab, strips of charbroiled seasoned ground beef. (Ringo H. W. Chu / For The Times)
Zereshk polo, basmati rice mixed with dried barberries and saffron, baked and served with boiled chicken. (Ringo H. W. Chu / For The Times)
Owner Jozef Besharati serves customers at his restaurant in Lake Forest. There’s a second House of Kabob in Irvine now. (Ringo H. W. Chu / For The Times)
Owner Jozef Besharati with a dish of zafarani kebab, a combination plate with a boneless chicken kebab, one strip of charbroiled ground beef and two pieces of charbroiled lamb chop. (Ringo H. W. Chu / For The Times)
