Noon O Kabab has deep roots in both Iran and Chicago. Amin Naghavi and his son opened the restaurant in Albany Park in 1997?when it was about a third of its current size?and brought along Iranian family recipes that dated back decades, such as a dish of lightly marinated salmon conceived by Naghavi's father 70 years ago. They also brought along spices from Iran, and they continue to import them today to give authentic flavor to kababs of chicken breast (joujeh barg) and rib eye (chenjeh), whose marinade is kept secret.
Persian cuisine is well known for its facility with vegetables and herbs, and vegetarians find a wealth of options at Noon O Kabab. The staff and the Chicago Reader both recommend the eggplant-and-yogurt spread kashk-e-bademjan, topped with caramelized onions. Other dishes mix in sweet-and-sour fruits, such as pomegranate mushrooms and shirin polo, or "sweet rice," studded with orange-peel marmalade, pistachios, and Persian barberry. Bastani, Persian ice cream, comes in unexpected flavors including saffron and espresso mocha.
Over the years, Noon O Kabab's decor has evolved toward the modern and upscale without losing its distinctly Persian flavor. Adding it to its list of "charming" restaurants, ViaMichelin described the room as "nicely accented by walls painted with colorful murals." On other walls, Persian tiles tell the stories of old Sufi fables and ancient cooking shows, while Persian music sidewinds through the air.