Every meal at Raffi’s Place begins with sabzi, or “something green”—sprigs of basil, chopped parsley and white onions, and whole radishes served on a plate, along with pats of butter and a basket of unleavened lavash. When pulled together, these aromatics and herbs make for a uniquely Persian appetizer.
The sabzi to start, as well as the bougainvillea-shaded dining room, have been a part of the Raffi’s experience since 1993, when Rafik Bakijan and his wife, Gohar, opened the restaurant to share treasured family recipes with Los Angeles’ burgeoning Middle Eastern community.
For an appetizer, The Astronomer and I shared an order of tadig, a prized crispy rice crust, served with ghormesabzi (stewed greens with beef, kidney beans, and dehydrated limes) and gheimeh bademjan (stewed split peas and eggplant). The rice was a textural powerhouse, while the duo of stews were soulful and hearty.
