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Mir Naghavi’s dad was an excellent home cook, making “amazing beyond belief” sweets, jams and pickles. So the family started Noon-O-Kabab in March 1997 in a tiny storefront at 4661 N. Kedzie Ave.

Over time, it tripled in size. In 2016, it expanded to a larger and airy space at 4701 N. Kedzie Ave.



, where they run a takeout operation on one side and dine-in on the other. And the family-run business is still growing: Naghavi is planning to open a ghost kitchen in Lincolnwood where he’s also eyeing adding bread production. The hallmark of Noon-O-Kabab’s cooking is the fresh and flavorful meats and vegetables cooked over an open fire and use of the highest quality ingredients that speak for themselves so it doesn’t have to be doctored up with sauces or other ingredients.

There’s also an emphasis on healthy cooking; for example, onion juice in the meat marinades add a lot of flavor without fat, while making the beef and chicken soft and tender. Among the popular offerings include skewers made by hand and then grilled over an open fire, such as the salmon filet; soltani, a combination of filet mignon and Koubideh, Noon-O-Kabab’s signature ground sirloin, and shirin polo, a brightly colored Persian rice dish that typifies the handcrafted approach the restaurant is known for. Mir Naghavi is photographed in the dining room of his restaurant Noon-O-Kabob in Albany Park.

One of the keys to making the perfect rice is cooking it partially, then draining it to eliminate the .

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