Posted on 04/07/2026 10:51:49 AM PDT by CondoleezzaProtege
The diverse and expansive Persian/Iranian restaurant scene in Los Angeles comes as a direct result of political strife that emerged in Iran in the 1970s, fueled by American intervention that has come roaring back in recent weeks with a new regional war. In the decades since the Iranian Revolution, the Persian community has developed strong ties to Southern California areas like Glendale and Westwood...
Iranian food spans centuries, even longer, with historic ties to the Levant, Mesopotamia, and Silk Road routes. The result, says Farinaz Pirshirazi, is a distinct cuisine that goes beyond the popular kebabs that tend to dominate Persian restaurant menus. Farinaz, who grew up in Iran and came stateside in the 2010s, has ventured across the country to taste regional flavors that highlight pomegranate-glazed steak pocked with chopped walnuts, smoked saffron tahdig studded with slivered almonds, and fish served with a Northern Iranian–style walnut-barberry sauce.
Perse’s distinguishing feature is its sleek, minimalist aesthetic, punctuated by black-and-white photos and a striking bookshelf displaying Iranian memorabilia. A vibrant bar offers a place to sip on tangy Fall in Tehran, an Old Fashioned–like sipper with aged cognac or bourbon, pomegranate syrup, honeyed saffron, and bitters.
The Persian community has been gathering in light of the recent events in Iran, and Perse is one of those venues, though its place in Brentwood makes it a more white tablecloth situation. Still, the restaurant serves comfort in the form of plush barbari, smoky golden rice, and charcoal-grilled skewers with a regional flair. It’s ambitious, polished, and feels more timely than ever.
(Excerpt) Read more at la.eater.com ...
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Basically...middle eastern food...like most mediterranean restaurant...different flavor accents ..very good, but a Lebanese or Armenian restaurant is similar.
Exploring Middle Eastern vs. Persian Cuisine: What’s the Difference?
1. Spice and Flavor Profiles
Middle Eastern cuisine tends to use cumin, sumac, tahini, allspice, and citrus-forward flavors.
Persian cuisine leans heavily on saffron, turmeric, dried limes, barberries, cinnamon, and mint.
2. Use of Herbs
Persian food is one of the most herb-forward cuisines in the world, often using fresh herbs by the handful.
Middle Eastern dishes use herbs more sparingly, often as garnish.
3. Rice vs Bread
Middle Eastern dining often revolves around flatbreads like pita, lavash, and taboon bread.
Persian cuisine elevates rice to an art form—served fluffy, aromatic, and golden with saffron.
4. Sweet and Sour Notes
Persian dishes frequently incorporate ingredients like pomegranate molasses, barberries, and dried fruits to create a gentle sweet-sour harmony.
Middle Eastern food tends to highlight earthier, smokier, and tangier flavors.
5. Signature Dishes vs Regional Variety
Lebanese, Turkish, and Armenian restaurants often feature shawarma, mezze platters, and grilled skewers.
A Persian restaurant in Glendale will spotlight kabobs, stews, specialty rice dishes, and herb-packed meals rarely found elsewhere.
Persian cuisine emphasizes:
• Fresh herbs (parsley, dill, cilantro, fenugreek, mint)
• Saffron
• Dried limes
• Barberries
• Walnuts
• Pomegranate
• High-quality rice
• Slow-cooked stews
https://www.shamshiriglendale.com/exploring-middle-eastern-vs-persian-cuisine-whats-the-difference/
After they hang the homos do they turn them into kebabs?
I see no reason to venture from beef and taters.
Urfa Bistro is really good.
Persian food should be somewhere between Middle Eastern cuisine and Indian cuisine. Iran is something of a crossroads, being at the junction of West Asia, Central Asia, and South Asia.
Top one resembles Mojtaba Khamenei
+1
Been to “armenian” restaurants but it was run by Persian Armenians so the foods were like halfway between the two. The “lebanese “ restaurants seemed to have their own take of the dishes, flavors...all...very good..and difficult to dislike ..
They become hummus ..and eventually humus.
In Persian cuisine, hummus is a reminder of the Arab influence but it’s not a given.
This apparently is an ice cream with similar flavor notes:
I have a copy of this somewhere:
https://www.thriftbooks.com/w/secrets-of-cooking-armenianlebanesepersian/497554/item/54694986/
Thanks! Looks classic and reliable.
“After they hang the homos do they turn them into kebabs?”
Just don’t order the Zagros Mountain Oysters and you’ll be OK.
I mean, unless you’re into that. No judgment.
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