Pars

Perhaps for geo-political reasons, Iranian cooking is undersung in the US, which is a shame, as it's rife with herbs and fruits and well-seasoned meats. A recent visit to Pars showed us what we Americans are missing --- creamy, sour potato-and-chicken salad, delicately stuffed, slightly acidic grape leaves, and tender, savory koobideh (lamb and beef skewers). Oh, yes, and sticky, sweet, crunchy baklava, a sure cure for any international dispute.