Mele Gej, a dish of carved eggplant, sauteed red and green peppers, onions and parsley at Niroj, a modern Kurdish-Mediterranean restaurant in Agoura Hills. (Brian van der Brug / Los Angeles Times)
Plate features hesandin dip, made with fire-roasted red peppers, walnuts, carrots and pomegranate molasses, at Niroj, a modern Kurdish-Mediterranean restaurant in Agoura Hills.
(Brian van der Brug / Los Angeles Times)
Salad with tomatoes, cucumber and onions at Niroj.
(Brian van der Brug / Los Angeles Times)
Owner Luqman Barwari serves customers at Niroj.
(Brian van der Brug / Los Angeles Times)
Advertisement
Niroj kebab, house ground spicy seasoned lamb and beef, grilled with jasmine rice and roasted vegetables at Niroj.
(Brian van der Brug / Los Angeles Times)
Niroj kebab, house ground spicy seasoned lamb and beef, grilled with jasmine rice and roasted vegetables at Niroj.
(Brian van der Brug / Los Angeles Times)
Kunefe, a desert of shredded filo dough stuffed with Kurdish cheese and topped with pistachios and homemade syrup at Niroj. (Brian van der Brug / Los Angeles Times )
Warm mezzo platter with rolled borek, mujwer, spin meatballs, kobane falafel and kutilk at Niroj.
(Brian van der Brug / Los Angeles Times)
Advertisement
Cold mezzo plates featuring hummus, baba ghanoush, piyas and hesandin dip at Niroj.
(Brian van der Brug / Los Angeles Times)
Low seating area with cushions and pillows at Niroj in Agoura Hills.
