Recently one Friday night, Cary and I were craving Persian.  A quick trip down Nolensville Road brought us to Shish Kabob.

The meal began with a slightly spicy, peppery soup with a slight hint of chicken broth.  Even if the soup isn’t what you feel like at the time, it’s good to soak up with some of the tasty bread.

The meal also started with some bitter herbs, feta cheese and pita bread.  We wrapped the bitter herb and feta in a butter piece of pita.  It was delicious.

The falafel wasn’t prepared in a rolled up ball like most presentations, but rather sort of as a disk, leaving the edges to be crispy, but the center still featuring plenty of soft, seasoned filling.

The Sultani platter featured a skewer of barg and a skewer of Kubideh.  Both were very well seasoned.  The barg had hints of onion and olive oil and was very tender.  The Kubideh was lightly seasoned, but the texture of the ground meat mixed well with the tomato.  It was also very good wrapped in pieces of the pita.

The Baklava was a bit dry on the top, but once you got down to the center and lower parts of the pastry, it was like a chewy, piece of honey and pistachio flavored candy.

We found Shish Kabob to be a delightful spot for dinner.