28 — Wednesday, June 23, 1999 - North Shore News

From page 27

table.

Its staff, some in training,
some doing the training, is
uniformly gracious and oblig-
ing.

And the restaurant's inau-
gural menu reflects ambitions
far above the norm.

There is of course the now
familiar lineup of grilled
kabobs served with Basmati
saffron rice and broiled toma-
toes (chicken, Cornish game
hen, beef cenderloin, lamb
and assorted combinations
thereof}.

Bur Alborz’s kitchen also
offers seafood with a Persian
twist in such dishes as Sabzi
Pole Mahi with Kookoo
(pan-tried salmon served with
kookoo, a Persian vegetable

-fresh fruits

dish similar to a pastry-less
quiche; it’s baked in the oven
and includes dried Persian
herbs with an assortment of
fried vegetables); Mahi
Ghezel Aalaa (pan-fried trout
presented with large broiled
steak potatoes) and Prawn
Sokhari (deep-fried breaded
prawns).

The restaurant also lists a
good selection of vegetarian
dishes, including Albaaloo
Polo (Basmati rice cooked
with pitted sour cherries and
topped with saffron);
Vegetarian Koresh ‘ec’
Fesenjaan (Basmati rice
served with sweet and sour
walnut cream sauce blended
with pomegranate syrup and
dressed with fresh fruic); and
Narghesi ‘e’ Esfenaj (pan-
fried spinach and onions

-desserts {

COUPON VALID UNTIL JUNE 30,1999 I

127 east 3“ street, N. Van.

Ce ee ee ee

‘S1395%s

north shore news

%@ DINING
More than kabobs offered at W. Van’s Alborz §

topped with fried eges and
saffron).

Many of the entrees come
in regular and Alborz sizes.
Their price ranges from S10
to $18. Plate accompaniment
ranges from the basic Basmati
with broiled tomato to skew-
crs of grilled eggplant, red
pepper, zucchini, mushroom
and purple onion.

The rice is wonderfully
light. Buttered and laced with
a shaker of dried barberrie
(sour currants) it isa sublime
starch accompaniment to the
fine grilled meats that are so

much a part of Persian cuisine.

But spend some time with
the restaurant's appetizers
before wading too far into its
entrees. Kashk-o- Bademyjan is
a devil ro spell but it’s a deli-
cious mash of baked egg-
plant, whey, sauteed garlic,
saffron and mint. It comes
topped with yogurt and is
served with Alborz’s good
quality homemade flar bread.
Save some for the Basmati
and mash it together.
Excellent.

You won’t find much in
the way of viticultural accom-
paniment at Alborz. The
restaurant’s wine list runs to
bur eight bottles ($22 to
$40), but you can get a
decent chardonnay by the
glass and there are several
good beer listed.

Desserts range around the
$4 mark and include the
exotic Akbar Mashd — a
Persian ice cream flavoured

OR WHITE

EXTERIOR

In celebration of Miele’s

1OOth Anniversary...
THE Y.FRANKS MIELE SALE.

604.926.0124

Til Saturday.

Y. FRANKS APPLIANCES LTD.

503. ISTH STREET WEST VANCOUVER V7T 256
TOLL FREE: 888.YFRANKS FAX: 925.3610

NEWS photo Terry Patera

PERSIAN desserts Akbar Mashd and Creme Porteghal grace 2 table at West
Vancouver's Alborz restaurant.

with saffron, rosewater and
cardamom — and a simple
Persian sponge and cream
cake (Rolette) thar is surpris-
ingly good.

Live music is feature
nightly.

Alborz’s Marine Drive

restaurant location was occu-
pied previously by Ben
Mirabelli’s Mirabelle restau-
rant. While it survived for
three years, the Mirabelle
never really hit its stride.
And the location has yet
to house a clear restaurant

Parada edad aaa
iF re E

=

muralre

elreleltelreltel

Compliméhitary

“You! dre gordia

.

Buffet Dini

f

For this sped

we are not ace

winner,

Alborz has all the makings
of a fine house of Persian din-
ing, but whether the appeal
of its cuisine is broad enough
to ensure its survival in con-
servative West Vancouver
only time will tell.

ity Invited. to celebrate. ou

_ 25th Anniversary ‘and retive the excitement.
of our original opening wit
great entertainment and ¢