Niroj Kurdish Cuisine

Niroj Kurdish Cuisine Restaurant Review:

L.A. has a wealth of restaurants offering Middle Eastern fare. But until 2013, Kurdish culinary culture was sorely lacking from the landscape. Luqman Barwari and his wife, Zuzan, hail from Iraq and showcase this ancient cuisine from people who draw on Arab, Turkish, Armenian, Assyrian and Persian cooking traditions. In general, they rely on fresh herbs and subtle spicing. The name Niroj means “new” in Arabic, and for most Angelenos, this food will be just that. Starters include hesandin dip, a crunchy blend of red peppers, walnuts, carrots and pomegranate molasses, which comes with spice-crusted, house-baked bread. Tawe involves slow-braised, rich tasting leg of lamb and an array of vegetables in tomato sauce. Kebabs that come “from the flame” are fairly flavorful, particularly the signature Niroj kebab with ground beef and lamb leg rolled around spinach and topped with cream and pomegranate molasses. Unfortunately, portions of Niroj kebab are quite small. You’ll receive more food with the Zagroz kebab, chunks of beef tenderloin marinated with spicy Aleppo pepper. However, the meat was on the dry side. Niroj resides in back of an Agoura Hills plaza. Inside, you’ll find paintings on the walls, cream-colored banquettes, carpet- and glass-topped tables and Kurdish art in the dining room.