Around here, November 17th is a special day —it’s National Baklava Day! For those who don’t know, baklava is a delicious, sweet dessert that’s popular in Persian cuisine.

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Cooking over an open fire is a tradition in virtually every culture. From Japan’s hibachi to Argentina’s Asado, different civilizations have developed their own unique relationships with open flame cooking. This method of cooking allows for a smoky complexity of flavor to seep into your food –the kind of taste you can’t get from other methods like stove top or oven baking.

 » Read more about: Open Flame — The “Secret” Ingredient  »

In America, yogurt-based drinks aren’t very common. But in the Middle East, Eastern Europe, and the Indian subcontinent, creamy yogurt drinks are a way of life.

In India, they drink lassi, often sweetened with fruit. And in Russia, they drink fermented kefir.

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If you’ve ever had the rice we serve here at Moby Dick House of Kabob, you may wonder why it tastes so different from the kind of rice you cook at home.

The answer actually isn’t a secret —it’s because we use basmati rice.

 » Read more about: Basmati Rice: Persian Perfection  »

When most people think of naan, they specifically think of an Indian flatbread. However, the word “naan” just means bread and can refer to many different types. At Moby Dick House of Kabob, our naan is pita.

Like most bread, pita is only made of four basic ingredients — flour, water, salt, and yeast. But an astonishing number of different bread varieties have evolved out of those humble beginnings. Pita is sturdy and can hold up to being dipped,

 » Read more about: The Perfect Pita  »

It’s been a season of ups and downs for Moby Dick House of Kabob. One of the highlights was certainly being recognized at the 65th Annual Stars of the Restaurant Industry Awards. Hosted by the Restaurant Association of Maryland, this event provides an annual opportunity for Marylanders to acknowledge some of their favorite local restaurants.

 » Read more about: Moby’s Honored at Restaurant Association of Maryland Awards  »

The 37th Annual RAMMY Awards are over and it was truly a night to remember. Presented by the Restaurant Association Metropolitan Washington (RAMW), this award recognizes the accomplishments of the region’s restaurants and foodservice community. It was started in the 1980s, consisting of just a small group of people, but over time, the RAMMYs were able to amass a guest list of over 2,000 people!

 » Read more about: Moby Dick House of Kabob Recognized at RAMMY Awards  »

We are proud to announce that Moby Dick House of Kabob will soon be celebrating its 30th anniversary! Moby Dick House of Kabob was founded in 1989 by Mike Daryoush after he moved to the Washington, DC area from Iran. Daryoush had a vision for creating an excellent Persian restaurant with a Mediterranean flair. Over the past three decades, his vision has been realized, and we now have twenty-five Moby Dick House of Kabob locations.

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Mike Daryoush, Founder and President of one of Washington D.C.’s most beloved restaurants, Moby Dick House of Kabob, has died. He was 66. “With a heavy heart and great sadness, we regretfully announce the passing of the Founder and President of Moby Dick House of Kabob, Mike Daryoush, late on Thursday, May 9, 2019,” said Ned Daryoush, Vice President and Alex Momeni, Director & Chief Development Office for Moby Dick House of Kabob. Mr. Momeni added,

 » Read more about: Moby Dick House of Kabob Grieves the Loss of Its Founder and President, Mike Daryoush  »

Taking photos of just the food itself can make the details look sharper. You can also take pictures of more than one dish or use a colorful background for more variety.

 » Read more about: How to Photograph Food for Instagram Posts (Part 2)  »