Golpâygâni

Golpâygâni, better known as Haj Asghar to his regulars, is selective about his meat, using only the best quality to serve up some of the most divine kebabs in town. There is nothing remotely fancy about this place—just good food done right. Try the kubideh (ground beef) kebab, and you’ll receive a standard two skewers between fresh flatbread, along with heaps of basil and other herbs. Rice is available, but most people who come here come for the noon dâgh, kebab dâgh [hot bread, hot kebab].