Bringing “the best homemade Afghan & Mediterranean food” to Edgewater, Afghan Saray offers more than just an authentic meal. It’s a warm, welcoming space for customers to enjoy owner Isa Ebrahimi’s collection of family recipes from across the Middle East.
“I started off working 14-hour days at Afghan Saray and finally, I built up my restaurant,” Ebrahimi said. “Now I’m super happy.”
Ebrahimi opened Afghan Saray (6141 N. Broadway) in June. Born in Afghanistan, Ebrahimi grew up in Kabul while his father served in the army. At a young age, Ebrahimi took responsibility for his family after his father died.
Ebrahimi said he fled Kabul to seek refuge from the Taliban at 14 years old. He settled in Iran, where he worked in construction to support his mother Zarghoune, sister Vajihe and two younger brothers Eghbal and Ali.
After working in construction for five years, Ebrahimi moved to Turkey in 2011. The same year, a devastating 7.2 magnitude earthquake shook the Turkish province of Van, according to Associated Press. During the natural disaster, 4,000 people were reported injured in addition to building and home damage, the article said.
Ebrahimi said he and his family then moved into a soccer stadium where the Turkish government placed people who were unhoused as a result of the earthquake. He said they lived in tents for more than two months and many of those living there had to fight for food.
While in Turkey, Ebrahimi followed in his father’s footsteps and joined the army. The Turkish army was in need of a translator, and Ebrahimi said he filled the position in a small office working with fellow refugees. He traveled all around the country translating for the police, military and in courts for four years.
In 2017, Ebrahimi left Turkey for the United States with his mother, sister, two brothers and three cousins. He said ending up in Chicago was completely by chance.
After arriving in the Windy City, Ebrahimi owned and operated a trucking business but faced challenges as a result of the economic impacts of the COVID-19 pandemic. He and his family then began working together catering parties and events from their home, cooking the food they knew and loved.
“Four hundred to 500 people would come to the events,” Ebrahimi said. “They loved the food. That’s how it started.”
After seeing success in catering, Ebrahimi said he decided to open Afghan Saray because he wanted to talk with customers and share his culture through cuisine. His mother and brother still cook for the restaurant, adding to the homemade feel.
Afghan Saray’s menu is composed of Afghan and Mediterranean dishes. Ebrahimi said he recommends Afghan’s national dish, Uzbek Qabuli, which features flavorful lamb and rice.
Ebrahimi also suggests Bolani, an appetizer of potato and bread. For dessert, chocolate salami, a fudge cookie with broken biscuits inside, which resembles real salami.
Afghan Saray also offers a wide variety of vegetarian and vegan options, namely the Banjan Borani and Kadu Borani, fried eggplant and zucchini dishes cooked with fragrant spices.
Amanda DeShane graduated from Loyola in December with a degree in business management. Since August, she has been going to Afghan Saray and said Ebrahimi was very considerate of her food allergy.
“The atmosphere is very welcoming and cozy,” DeShane said. “The floor seating by the window is very relaxed and comfortable. Isa is so friendly, and you can tell this is his dream.”
Ebrahimi said he sends part of the profits from the restaurant to his family in Afghanistan who were affected by the Taliban and to his close friend from Turkey, who uses the money to purchase food, water and clothing for those who are in need.
Afghan Saray is open from noon to 10 p.m. on weekends, 11 a.m. to 10 p.m. on weekdays, and is closed on Tuesdays.
Featured image courtesy of Olivia Mitchell
