Perhaps the seventh layer of hell for an Atkins dieter, Shaherzad is most renowned for its heavenly – to us carbovores, at least– flatbreads, baked in an extremely hot ceramic tanour oven visible to all patrons. But as your Iranian grandmother would warn, don't fill up on bread or you won't be hungry for your koobideh (marinated, skewered meat broiled on an open flame). If you manage to take your eyes off the entertainment – the master baker rolling out dough and scorching it in the tanour – begin your meal with mast'o mousir (yogurt mixed with chopped shallots) or dolmeh (stuffed grape leaves). Move on to traditional Persian specialties such as kabobs, stews with basmati rice, and succulent lamb offerings. Beer and wine available. Serving lunch and dinner daily.
Where the Locals Eat Rating
Best Persian
Top 100 Restaurant, Los Angeles
"Shaherzad is one of the better cafés on Westwood's Iranian restaurant row, a sleekly modern center of kebabs, stews and the intricate rice dishes called polos, but it is the tanouri that pulls in the crowds."
—Los Angeles magazine
"Favored by Iranian ladies who lunch; the only restaurant that serves you hot flatbread straight from the tandoor."
—Los Angeles Times
"Well-known Shaherzad is packed with locals who watch bread being baked in a traditional tanour."
—Sunset Travel magazine
How others rate Shaherzad
Zagat 2009
21 food rating (very good to excellent)