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For a taste of Persia on this side of the pond, head to Shalizaar—a large restaurant sleekly attired in wood floors, walls of windows, and French doors that flood the room with light. A central chandelier adorned with leaves sparkles above beautiful wood-wainscoting and a communal table packed with regulars and visitors alike. An open wood-fired oven in the back is used for baking warm flatbread paired with feta, walnuts, and fresh mint. Served with every meal, this may be chased by ample portions of tah dig, crisped rice topped with gheymeh (a flavorful stew of ground beef, chickpeas, and Persian spices); soltani mingling barg and koobideh (beef) kabobs with saffron-tinged white rice; and flaky baghlava redolent of walnuts and cinnamon.