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It’s the setting for dishes like kashk badmejon, sautéed eggplant; ash reshteh, a Persian noodle soup with vegetables; basmati rice dishes (chelo) with beef stew, chicken or ground meat; and assorted kebabs often fragrant with saffron and other seasonings. Ms. Rejali said she plans to do the cooking. Her son Arta Kasra will handle the management side of the business. The restaurant has a bar and will serve mostly beer and wine.
