Kashcool Kitchen

Kashcool Kitchen Restaurant Review:

Kashcool originated in Mashad, Iran, in 1969. Chef Mahtab Saraf continued the family tradition in Vancouver for 12 years, and settled in Woodland Hills in 2014. Her restaurant resides in a strip mall and features art hand-carved by Saraf’s husband, including an elaborate 3-D mural that tells the story of Iran’s origins. A bright yellow roof shields diners from the sun on a plant-lined patio. The name "kashcool" refers to a traditional Persian carrying case. Legend has it that ancient people historically only needed a kashcool and a sword to survive. Now, diners can do more than subsist, thanks to comfort food that centers on juicy kebabs. Kashcool's strong point is beef. Chenjeh features tender chunks of filet mignon marinated in spices like saffron and onion. Koobideh stars ground beef. Kabobs come with grilled tomato and saffron-stained basmati rice unless you upgrade. For instance, sour cherry rice with fried onions and saffron gives your plate a boost. Tadig, crispy rice, supports several stews. Even stuffed grape leaves are better than most, served warm and spooned with sweet-and-sour sauce. For dessert, order aromatic house-made ice cream crafted with saffron, rose water and pistachio, which arrives in a glass boat.