Shamshiri Restaurant is open for takeout, delivery and dine-in. Masks are currently not mandatory and hand sanitizer is at the counter.
Shamshiri Restaurant is named after one of the oldest and most famous kebab shops in Tehran, Iran.
Chelo kebab, an Iranian dish of steamed rice and some sort of meat grilled on a skewer, grew in popularity partly due to the restaurant that's dealt in delicious kebab in the capital city's historical bazaar since 1941.
The Shamshiri that's situated along Sheppard Avenue East between Yonge and Bayview in North York follows in its footsteps, making up varieties of koobideh, kebab torsh, lamb shishlik, and other Persian specialties.
Here, you can get one or two skewers on a plate, in a wrap, or feed a group of hangry people with a filling family combo.
One of the four family options on the menu comes with one skewer of marinated veal tenderloin, one skewer of boneless chicken leg (upgrade to breast for $2) and two skewers of ground beef koobideh for just under $60.
The chicken is marinated with saffron to give it both an intense flavour and a vibrant yellow hue and spends just a short time on the grill to come out juicy and tender.
The feast comes with grilled tomato and long hot pepper, as well as, a large helping of saffron basmati rice, two garden salads and two drinks.
The nicely marinated selection of meat goes well with a side of creamy yogurt, which come in flavour options of cucumber and mint and spinach and garlic. My personal favourite, mast-o-musir ($7.99) is mixed with Persian shallots and has just a faint taste of garlic.
Zeytoon parvardeh ($10.99) is a popular starter from Iran consisting of green olives marinated in a paste of fresh herbs, garlic, walnuts and pomegranates.
Also on the menu are a few other signature dishes like baghali polo, zereshk polo morgh, mirza ghassemi and Persian-style stews.
When it comes to the gheimeh stew ($15.99), pour some Hickory Sticks over top as a crunchy garnish.
The classic veal stew is made with yellow split peas, tomato paste and Limoo Oman, a Persian dried lime powder and served with saffron basmati rice.
Wash everything down with a bottle of homemade doogh ($4.99), a dairy beverage that combines milk and yogurt.
The casual restaurant with bright red walls mostly focuses on takeout orders, though it does have a small indoor dining section with about 20 seats where you can bring your meal after ordering at the counter.
Find a selection of homemade mixed pickles ($5.50) and sour torshak ($4.50) made with a combination of apricot, pomegranate and sour cherry available for purchase.
Not far from that are a few different Middle Eastern desserts ($9.99).