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The main decoration in this small shop is a light box advertising fast-food standards like burgers, wings, and fries. Slow-cooking is where the kitchen excels, however, with a short selection of homemade Persian items. Orange-shaded chicken-breast kebabs have a tangy flavor, well-matched by hot sauce and a sweet white dressing. Persian-style falafel is shaped into pliant sage-green rounds, with a nutty flavor freshened by notes of parsley. Platters come with saffron basmati rice, and sandwiches in thick and chewy homemade multigrain wraps. Salads are fresh, like a stripped-down Greek with Feta cheese and fat olives in a sharp, lemon-tinged dressing. Less successful are the American items, like a dry minced-chicken cheesesteak served on a hoagie roll with a cake-like consistency. Most business is takeout or delivery as there are only five seats – arranged across from a fire-engine-red counter holding an array of pizzas. Décor is limited to a television mounted in front of a lacquered brick wall, often showing Iranian soccer games, and thereby underscoring the authenticity concealed by American fast-food trappings. — Ethan Wolff

Falafel sandwich on homemade pita, $5.50; chicken kabob platter, $10.99