One of this region’s better Persian restaurants, Shundeez, just got the Craig LaBan treatment. Shundeez is located way, way up there in Chestnut Hill. The restaurant generally got a good review (with two bells - which ain’t too shabby at all for a neighborhood ethnic spot like Shuneez), but LaBan was kinda sorta fixated on the tadik:
Tadik is the dangerously addictive cracker of toasted basmati that forms a golden crust at the bottom of a proper pot of Persian rice. And a plate of it, poised one recent Saturday night atop the open kitchen’s counter at Shundeez in Chestnut Hill, was going really fast. Oh yes, I ate my share, snapping a sheet of deeply browned rice against the softness of a juicy chicken kabob, sweeping it into the tangy darkness of a pureed pomegranate and walnut sauce called fesenjon. Tadik is the dangerously addictive cracker of toasted basmati that forms a golden crust at the bottom of a proper pot of Persian rice. And a plate of it, poised one recent Saturday night atop the open kitchen’s counter at Shundeez in Chestnut Hill, was going really fast. Oh yes, I ate my share, snapping a sheet of deeply browned rice against the softness of a juicy chicken kabob, sweeping it into the tangy darkness of a pureed pomegranate and walnut sauce called fesenjon.
Then he goes on to criticize the restaurant for “quickly stale store-bought” pitas and an “easily dried-out swordfish.” Whatevs.
Shundeez [Inquirer]
Shundeez [MenuPages]
Shundeez [Official Site]
