Name of restaurant: Dizin Persian Cuisine – Dizin is one of the most popular ski resorts in Iran (hence the image of the snow-capped mountains on the logo). The owner, Kathy Roshanai, runs the kitchen and the accounts. Since it’s a family affair, you may see her husband, Kevin, drop in, still in uniform from his auto shop. Their 5-year-old son might be playing a game on his iPad. Kathy’s mom may just pop her head out of the kitchen while taking a break from making the house stews.
Where you are: In a small mini-mall on the southeast corner of Reseda Boulevard and Vanowen Street. The restaurant is hidden behind the El Pollo Loco. The restaurant opened in April.
What you’re eating: The house fesenjoon (sometimes spelled fesenjan) is a dark and brooding stew of chicken, pomegranate sauce and walnut puree simmered into a sweet and sour concoction. Theirs has just the right amount of tart, while still maintaining a fruity sweetness that isn’t overpowering. Order it served over the tadig (crispy rice) as an appetizer, or as an entrée over basmati rice.
You also can’t go wrong with either the ghemeh or ghemeh bademjan. The beef stews date back to Mesopotamian times and are a celebration of tomatoes, yellow split peas, saffron, onions and a couple hidden bits of preserved lemon.
What else you’re eating: The chicken, beef and lamb koobideh are ground in-house for a fresh and subtle flavor. All the entrees are served with a seasonal grilled vegetable, basmati rice, a small green salad and warm slices of pita bread with little pats of butter on the side.
On a hot summer day, the rosewater and saffron scented Persian ice cream is the perfect end to a filling meal.
If you’re not a fan of rosewater, try a slice of the tiramisu. Kathy makes it in sheets and cuts out generous squares of the brew-soaked dessert, sprinkled with coffee grounds (because there’s no such thing as too much coffee in a tiramisu).
What you’re looking at: The small and cozy dining room has exposed wood accents on the white and orange walls. The open stainless-steel kitchen is where the kebobs are grilled, while the rest of the culinary magic happens in the back kitchen.
What you’re drinking: Bottles of doogh, the savory Persian yogurt drink, are available in a refrigerated cooler. There are also plenty of soft drinks.
Info: 6740 Reseda Blvd, Reseda, (818) 975-8071.