Have no fear, kebab houses are near – at least in Richmond Hill! When summer comes to a close so, too, does storing away your backyard barbeque. Luckily, I found one Persian eatery that keeps hot coals aflame, literally fanning of charcoal – in old-school fashion – year round.
Chicken, lamb or beef? When it comes to tasting a selection of skewered authenticity at its fastest, I make my way to one particular dine-in/take-out establishment for some fired meaty perfection. Despite its small corridors, Taftan Kebab upkeeps tradition serving Persian cuisine in mountainous portion-sizes and flavour – both, BIG!
Opting for my usual – “Shah Abbasi” – if you ask, you shall receive. Request made and order fulfilled, I got my hands on a very hefty package. Here, they just ‘meat-it!’ Container overflowing, my preferred dinner plate consists of a kebab trio – ‘joujeh’ (chicken breast), ‘koobideh’ (ground beef), and ‘barg’ (beef tenderloin) – made to order, with delectable juices dripping over a “king-size” bed of fluffy saffron-infused basmati rice. Not only does it smell like b.b.q. heaven, the taste of the saffron and lemon juice marinated chicken kebab is above and beyond your local mall “shish” order; fresh and succulent, I got what I wanted insofar as char-flamed protein – superiorly moist, no dry ‘jerky’ strips here.
As much as I am contently occupied with my Persian ‘beloved’ – kebab – the next best thing, in succession to sword-length meat-covered skewers, is sumac. What in the world? For those not in the know, ‘sumac’ is a dry seasoning; grainy to the touch, deep red in colour, and sour in taste. Ripping two sumac packets – just as one would treat ketchup – I generously coat my kebabs with this tart topping. Slow ingestion is beneficial, I’m aware; but, believe me, this meal did not require “One Thousand and One Nights” to devour – no postponement necessary for this ‘kingly’ meal!
Copyright © DISHFUL, 2013.