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Asal Persian Bakery

fkingford | | Feb 26, 2011 09:18 AM

Finally got a chance to try the place recently touted in LAT for lunch. The draw here is the special tanoor (oven) for baking Sangak bread, one of the three most popular breads in Persian cuisine. Sangak means little stone as the bread is baked on a bed of pebbles. Here, stainless steel takes the place of the pebbles and the bread that comes of the behemoth tanoor looks like the real deal but I'm afraid falls way short in the taste department. Now, it's a perfectly OK flat bread on its own, but Sangak it's not. It also had a slightly greasy, oily feel to it that I found rather odd. The two of us ordered the special koubideh and chicken kabob. Both were served on the aforementioned bread - no mounds of Basmati here - and came with a side of salad. I found the koubideh average but the chicken was excellent; very juicy and tender, extremely flavorful. But ashe-eh-reshteh (noodle soup) was definitely the star of the show, very hearty and yummy and just the perfect thing on a rainy day. The bill for the two kabobs, two orders of ash - one to go - soft drinks and tea came to around $32,00 which I thought was very reasonable. The place is open for breakfast which includes kaleh-pacheh (head and foot soup!) which I intend to try next time I'm in that neck of the woods. Another draw here is the fact that Woodland Hills Market is just a couple of doors down where you can pick up things I haven't even seen in all the Persian specialty stores in Tehrangeles. They too make their own Sangak as well as Barbari, the Persian breakfast bread.

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