Time Out rating:
<strong>Rating: </strong>4/5
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<strong>Rating: </strong>5/5
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Time Out says
Tue Jun 12 2012
We’ve long been fans of Mohsen, a restaurant whose success depends largely on the ‘ain’t broke/don’t fix it’ formula that many of its peers ignore. Little has changed over the years: the blink-and-miss-it façade, sandwiched between two moribund boozers; the tightly packed, functional tables; the laminated menus and the walls decorated with dog-eared Iranian tourist posters.
The warm welcome remains equally undiminished: in a culture where restaurant dining is seen as a poor substitute for a decent home-cooked meal, Mrs Mohsen’s happy banter with customers old and new lends the feel of a dinner party. And the food is still very good.
Hot starters include dishes uncommon in London’s Iranian restaurants: fried chicken liver with mushrooms, tender ox tongue and nourishing ash-e jow (a provincial barley soup). A list of daily-changing specials offers the likes of Monday’s zereshk polo ba morgh (a quarter of a chicken served with bitter-sweet barberry-spiked rice), though there’s always a list of expertly marinated kebabs; the barg (lamb fillet), served with rice and a grilled tomato, is superb, and goes well with a plate of own-made torshi (mixed sour pickle).
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