Goin' Persian At Shundeez
One of this region's better Persian restaurants, Shundeez, just got the Craig LaBan treatment. Shundeez is located way, way up there in Chestnut Hill. The restaurant generally got a good review (with two bells - which ain't too shabby at all for a neighborhood ethnic spot like Shuneez), but LaBan was kinda sorta fixated on the tadik:
Tadik is the dangerously addictive cracker of toasted basmati that forms a golden crust at the bottom of a proper pot of Persian rice. And a plate of it, poised one recent Saturday night atop the open kitchen's counter at Shundeez in Chestnut Hill, was going really fast. Oh yes, I ate my share, snapping a sheet of deeply browned rice against the softness of a juicy chicken kabob, sweeping it into the tangy darkness of a pureed pomegranate and walnut sauce called fesenjon. Tadik is the dangerously addictive cracker of toasted basmati that forms a golden crust at the bottom of a proper pot of Persian rice. And a plate of it, poised one recent Saturday night atop the open kitchen's counter at Shundeez in Chestnut Hill, was going really fast. Oh yes, I ate my share, snapping a sheet of deeply browned rice against the softness of a juicy chicken kabob, sweeping it into the tangy darkness of a pureed pomegranate and walnut sauce called fesenjon.
Then he goes on to criticize the restaurant for "quickly stale store-bought" pitas and an "easily dried-out swordfish." Whatevs.
Shundeez [Inquirer]
Shundeez [MenuPages]
Shundeez [Official Site]
