My Friends

Arrow Up

Arrow Up
Arrow Down
,
  • Sat
    23
  • Sun
    24
  • Mon
    25
  • Tue
    26
  • Wed
    27
  • Thu
    28
  • Fri
    29
Rosarito Art Fest May 23, 2015 Art, handcrafts, performance artists, eclectic happenings and tasty examples of Mexican cuisine will be the main attractions at this sixth annual arts fest south of the border. Happens at Benito Juarez Hotel Festival Plaza. 79 other events on Saturday, May 23
 
From the Editor
The taxpaying citizens of San Diego should not pay for a new stadium
Music feature
Providence duo are busting eardrums for the long haul
Seen Local
The media artist/designer wants women to challenge the idea of what’s expected of them
News
Lawsuit challenges city-funded nonprofit’s authority to make land-use decisions
Beer & Chees
The Lost Abbey opens a satellite tasting room in Cardiff-by-the-Sea

 

 
Log in to use your Facebook account with
San Diego CityBeat

Login With Facebook Account

Recent Activity on San Diego CityBeat
 
Home / Articles / Eats / Wandering Appetite /  Supping at Soltan Banoo
. . . .
Monday, Nov 07, 2011

Supping at Soltan Banoo

Delicious Persian fare with a planet-friendly ethos

By Marie Tran-McCaslin
saltanbanoosandiego Fesenjoon at Soltan Banoo Irene’s
- Photo by Marie Tran-McCaslin

Have you ever passed by a restaurant and made a mental note to visit, but never ended up going? Despite passing it on a regular basis and having it come highly recommended by friends, I didn’t make it to Soltan Banoo until now, which might make me the last person in San Diego to try the place. If you haven’t been, go.

Located on the northern end of Park Boulevard in University Heights (4645 Park Blvd.,), Soltan Banoo is bracketed by other great eateries and bars. Long wait for a table on a busy night? Head across the street to grab a drink and hang out, which is much better than milling on the sidewalk and watching people finish their meals. The restaurant is cozy; we were seated on the covered patio decorated with dark wood and brightly colored pillows. My famished friend wanted an appetizer, but we were indecisive, so we picked the Middle eastern platter for a mix of tastes. Hummus with pita, fresh tabouli (chopped cucumber, tomato, bulgur and herbs), dolmeh (rice and herbs wrapped in grape leaves) and a fresh salad were a refreshing start and a nice contrast to our heartier entrées.


I had the fesenjoon, which is described as a “bewildering” pomegranate and walnut stew. I opted for the vegetarian version, which had tofu, wheat gluten and mushrooms. It was an interesting mix of textures; “bewildering” was an apt description. The stew was sweet overall, with the pomegranate’s slightly tart flavor mellowed by the nuts. It was delicious and further amped up by the marinated cucumbers that came with the dish. My friend’s albaloo polo was a leg of lamb (chicken and tofu are alternatives) that fell off the bone and came piled high with fluffy basmati rice. The dried cherries and spicy sauce were sweet and savory mixed with the slight gaminess of the lamb.


I was too full for dessert, as evidenced by our leftovers. Soltan Banoo encourages customers to bring Tupperware to reduce waste. As someone who recycles religiously, I was embarrassingly excited about this policy.
Not as excited, however, as I am to finally try this place and find that it’s fabulous.



Write to marietm@sdcitybeat.com and editor@sdcitybeat.com. Marie blogs at meanderingeats.com and you can follow her on Twitter at @MeanderingEats.




 
 
 
 
 
 
Close
Close
Close