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Young and energetic new owners have taken over the venerable Parsa Kabob, with very positive results. The once-Spartan space has received a total makeover, with warm nutmeg-colored walls, billowing fabrics drifting from wall and ceiling, and fully one quarter of the space transformed into a sort of indoor yurt furnished with elaborate rugs, low cushy sofas, and a hookah. The exotic décor serves as visual appetizer for the menu’s Persian delights. Many of Parsa Kabob’s standout dishes are offered as starters, from the lemony, minty grape leaves stuffed with rice and chickpeas and served warm ($3.75) to the kashk o bademjam ($4.25), a more rarely found version of eggplant dip than the usual baba ghanouj ($3.95). Though Parsa’s baba is also very fine, the kashk o bademjam’s shredded roasted eggplant spiked with garlic and caramelized onions and drizzled with sour yogurt is like baba’s elegant, more worldly cousin. Vegetarians will delight in Parsa Kabob’s extensively meat-free menu, which includes a hefty whole-vegetable kebab ($7.99), but meat lovers will do well with the classic kebab e kubideh ($7.99), nicely spiced ground sirloin (the house seasonings are a trade secret) served with basmati rice or (my recommendation) the made-just-for-you-from-scratch pita bread, warm and soft and irresistible.