: Parvin Sadaghiani’s palm-lined Persian oasis is tucked away on a side street in Westwood. (The address is on Westwood Boulevard, but the actual entrance is on Wilkins.) Sadaghiani cooks every dish using family recipes. Ash is a scintillating barley stew that’s loaded with fresh herbs, white beans and pinto beans, drizzled with yogurt-like kashk, grilled mint oil and caramelized onions. Kashk-e-bademjan is an impressive dish of roasted eggplant decorated with the same toppings as the ash, tender enough to spread on accompanying French bread. During the week, kebabs are available after 4 p.m., including koobideh (ground beef), barg (filet mignon) and Cornish game hen. Kebabs come with a flatbread called sangak and grilled tomatoes. The only dessert made in-house is saffron rice pudding. Attari’s patio is one of the most inviting in town, and the food is hearty and satisfying.

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