At Nora, in sleek, contemporary decor punctuated by cream-colored capiz-shell chandeliers and gold mosaic tiles, chef Matt Pikar lavishes attention on traditional dishes from Afghanistan that take you far from Lowest Greenville. Plates are handsome, with dustings of paprika or dried mint and swaths of yogurt. Warm flatbread had a tanginess I’ve found only at the most authentic Afghani markets. On a menu where lamb is king, vegetable dishes also shine; pumpkin is a golden child. As an appetizer or entrée, its tender, steamed flesh comes cloaked in garlicky yogurt and a meat sauce redolent with tomato, garlic, and spices. Dried mint is the savory note pulling everything together. Our table was collectively smitten. Stewed lamb korma had similar depth, its rich, mysterious sauce hiding dried plum and lentils.
It’s one of many stews served over Afghani rice, whose long, slender grains are silken. Rice worth rhapsodizing. Kebabs are attractively presented over saffron rice with raisins and curls of shaved raw carrot. A kebab’s shrimp, boldly rubbed with sumac, pepper, coriander, paprika, and garlic, was tough and over-salted by far. Rosewater overpowered firnee, a dense, sweet pudding. But the Kabul Mule cocktail’s rush of cardamom was a welcome trip to the spice bazaar.
Related Articles
Home & Garden
A Look Into the Life of Bowie House’s Jo Ellard
Bowie House owner Jo Ellard has amassed an impressive assemblage of accolades and occupations. Her latest endeavor showcases another prized collection: her art.
By Kendall Morgan
Dallas History
D Magazine’s 50 Greatest Stories: Cullen Davis Finds God as the ‘Evangelical New Right’ Rises
The richest man to be tried for murder falls in with a new clique of ambitious Tarrant County evangelicals.
By Matt Goodman
Home & Garden
The One Thing Bryan Yates Would Save in a Fire
We asked Bryan Yates of Yates Desygn: Aside from people and pictures, what’s the one thing you’d save in a fire?
By Jessica Otte