Sorry you didn’t like Pamir. We did and have gone 3x. Loved the addition to the meat-filled mantu of a spoonful of yellow lentils, stewed in a thick rich tomato sauce and drizzled with yoghurt, that really made this dish sing. I also loved their version of aush soup.
What Pamir does very well is the Buranee Badenjan. Traditionally it’s puréed as a dip, but here you received slices of sautéed eggplant, braised with saffron, chile and onions until meltingly soft, then drizzled with yoghurt. It’s a bit oily, but we both really liked this. The sauce has a bit of tomatoes in it, and a nice tartness from sumac. It’s like an Afghani caponata, only better. This makes an excellent accompaniment to the drier kabob dishes.
