Shundeez Gets Two Bells
Craig LaBan visits Shundeez in Chestnut Hill for some affordable and tasty Persian food.
Kabobs are this menu’s best bets, which makes sense, considering it was named after a town in Iran renowned for its kabobs.
All are carefully cooked over a grill that avoids getting too hot, and come over a bed of fluffy basmati, topped with a stripe of saffron-tinged grains and melted butter.
But the secret to these meats, it seems, is in the onion juice, which provides milky zest to marinades without the onion’s pungent zap. It seems to amplify the saffron and otherwise simple seasonings in the moist chicken kabob. It also lends extra depth to a filet mignon that is flattened and grilled along the wide skewer (ours was a bit overcooked, but still tasty).
Two Bells – Very Good