A second belated birthday dinner tonight, this time with my friends Amanda and Viv! We decided to go for Persian food since we'd never had that together before, so we made reservations at North Restaurant. While Viv opted for salmon, both Amanda and I decided on the Kebab Torsh, a skewer of charbroiled sirloin veal marinated with pomegranate paste, walnuts, and spices. The meat was very flavourful and tender, but I think I would opt for the Chengeh Kebab next time to really taste the original flavours of the meat. Still, the Kebab Torsh is very good, especially if you like a sweet-savoury profile to your meat. I ordered mine with half rice and half Greek salad, knowing I wouldn't be able to finish such a big mountain of rice... but the portion was still tremendous. The rice, to which you add several pats of butter, is amazing; it's a loose basmati with the soft aroma of saffron. I can see why so many people come here just for the rice (or add a whole side of rice to their already rice-laden dishes).
We wanted to get some dessert to end our meal, but they don't have an official dessert menu, so our server (who was somewhat slow and seemed kind of new, or perhaps didn't speak English that well) told us some options. We didn't really know what she was talking about, so we just asked her to get us three of their most popular desserts and we'd share them. She ended up presenting us with Zoolbia Bamieh (one was a thinner, harder, sweeter, candied version of funnel cake, and the other were like syrup-filled mini doughnuts, but both infused with saffron and rosewater), Bastani (a saffron- and rosewater-based ice milk with pistachios and frozen clotted cream — the floral-herbal flavour combination reminds me somewhat of Chinese Five Flower Tea), and Faloodeh (a sorbet-like dessert made with thin noodles made from starch in a semi-frozen rosewater syrup and lemon juice). While the zoolbia bamieh was palatable (a little too sweet, but decent overall), the other two desserts were a little too off-putting for all of us. I'm personally not a fan of floral flavours in my food, and I just wasn't a fan of the vermicelli-like texture in the faloodeh. Still, I'm glad I was able to try something new tonight. That's what being a foodie is all about, right?
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