Chef Samson Khechemyan serves up a plate of abaloo polo at the Middle Eastern restaurant Adana in Glendale. More great L.A.-area restaurants: Jonathan Gold’s 101 (Luis Sinco / Los Angeles Times)
An appetizer combination at Adana includes a barbecue vegetarian salad, stuffed grape leaves called dolmeh, Armenian eggplant dip, mutabbal, ajika and fattoush salad. (Luis Sinco / Los Angeles Times)
Pita chips and avocado salad at Adana restaurant in Glendale. (Luis Sinco / Los Angeles Times)
Khoresh Bademjan, a dish of eggplant and beef in tomato sauce and split peas, is a specialty. (Luis Sinco / Los Angeles Times)
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The dining room at Adana restaurant in Glendale. (Luis Sinco / Los Angeles Times)
Kashk e bademjan, fried eggplant in condensed yogurt and topped with fried onions and mint. (Luis Sinco / Los Angeles Times)
Koobideh kabab, made with ground beef and select spices. (Luis Sinco / Los Angeles Times)
Albaloo Polo, a chicken kebab served with sour cherry rice. More great L.A.-area restaurants: Jonathan Gold’s 101 (Luis Sinco / Los Angeles Times)
