By New Times
By Robrt L. Pela
By Lauren Saria and Heather Hoch
By Deborah Sussman
By Robrt L. Pela and Amy Silverman
By Kathleen Vanesian
By Eric Schaefer
By Heather Hoch
I wish the chef would add some lamb to the gyros. Plain, spit-broiled beef is too bland, and not helped by a lackluster yogurt sauce. The hefty strips of meat are admirably juicy, though, and perk up under a spritz of lemon.
One dish needs instant attention from the chef. For all the mellowness on the menu, gheimeh bademjan launches a full-out assault on the taste buds. Surely this watery concoction is a mistake, a frightening swamp of a stew bloated with mushy, extraordinarily bitter eggplant, sweet onion, meager bits of beef and yellow split peas in a strong-as-battery-acid-based tomato sauce topped with fried potato sticks.
Showing better balance is fessenjan stew, simmering sautéed chicken tenders and walnuts in a floral, sweet-and-sour pomegranate sauce.
17040 N. Scottsdale Road
Scottsdale, AZ 85255
Region: North Scottsdale
Cornish kebab: $13.95
Zereshk polo: $12.95
Lamb shish kebab: $14.95
480-614-1414. Hours: Lunch and dinner, daily, 11 a.m. to 10 p.m.
The desserts are fine, including homemade baklava and a worthy Persian ice cream, the vanilla infused with saffron, honey and pistachios.
Persian Room is too sleepy for diehard fans of this compelling cuisine. But for cautious diners looking to spark up their usual meat-and-potatoes evening out, it's interesting enough.