Between 16 to 30 US dollars, depending on the dish and restaurant. Common dishes are between 18-22. However, if you go there for lunch during working days, the dishes cost around 10 US dollars.
Yes but is is still $10 for lunch time? That still seems kind of cheap for Kabob Kobideh. I agree with you though the best time to go is during lunch time, on the weekdays. Here are a few things you should stay away from ordering
Doug or soft drinks- Are you going to DIE if you drink water? Before my dad became an engineer, he had a Persian eatery in Westwood. There are two things that are interesting he said #1 the difference between Americans and Iranians, when they order and Ill share the #2.
#1 he said, "The Iranian will come up and say do you have chelo kabob, do you have Asi, do you have..... and play 20 questions with you. He added the American will patiently read every item in the menu, he doesn't know what chelo kabob is but then he will read the description and it will say beef kabob. He wished Iranians were more like Americans, in this respect.
#2 he says it is one of the toughest jobs you will ever do and he would never recommend it to anyone or do it again, he had to out of desperation. See back in the 80s they were just simply not hiring Iranians int he US. My dad and uncle were professional engineers, but they could not find work.
#3 He said something interesting about why someone's kabob kobideh or Gormeh Sabzi is good and why somebody else's is mediocre. He mentioned that there is no trick to it, in order to cook good food, you have to put in your love and good food takes time. I don't like Bademjoon but everyone says my grandmother makes the best Bademjoon. that is because she takes 5 hours to put the ab on the bademjoon and it becomes delicious.
I will say this much if you are thinking about opening up a restaurant, save yourself the headache and don't do it. It looks easy but it is not. However, he would always say, "Because of that restaurant, I was able to save $15,000 and get my first home in Irvine and a car." Then shortly after, he got a job at Parsons and his restaurant days were over.
Here are a few tricks with making kobideh. When you want to put the meat on the skwer, you have to have it, at a 45-degree angle. When you are mixing the meat, with the onions, it is ready when you can put your fist, and pick up the meat with your hands. To seal the edges and bottom or top part, you can use a little bit of water. To take out the Kabob is also an art. You want to pinch the sides and then with a fork, you move the skewer, not the kabob.
Trust me, you can make kabob Kobideh at your home, as good as they serve in Rafi's, Shamshiri, Caspian or elsewhere and you don't have to pay $10 at lunch time or $18-30 in the evening, if it is a specialty food.
Oh and eateries make money off of drinks so don't be a sucker and order that $3 Doog. Can't you just drink water?