Persian food has a way of wrapping you in warmth with saffron, grilled meats, and rice so fluffy it feels like a celebration.
Across the U.S., chefs are honoring tradition while pushing the cuisine into exciting, modern territory.
Whether you crave smoky kabobs, herbed stews, or vibrant mezze, these standout spots deliver comfort and craft in equal measure.
Get ready to plan your next meal around tahdig, torshi, and a whole lot of grilled perfection.
Eyval — Brooklyn, NY
Eyval brings Persian comfort food into a cool, Brooklyn frame of mind, and it does it without losing the soul. You get the crackle of charcoal, the perfume of saffron, and plates that look like art but eat like a hug. It is the kind of place where grilled skewers meet pickled herbs, and tahdig arrives shattering under your fork.
The menu leans bold and bright. Think smoky kabobs with pomegranate glaze, ash reshteh layered with tangy whey, and kuku sabzi emerald with dill and parsley. Sauces pop with sumac and citrus, and vegetables actually stand center stage instead of playing garnish.
What really stands out is balance. You will taste heat, acid, and sweetness pinging back and forth, but nothing feels fussy or overworked. Each bite keeps you curious, and you find yourself passing plates because everything begs to be shared.
The room feels lively and modern. Open flames flicker, playlists hum, and the team moves with easy confidence. Service is engaged without hovering, helping you pace a meal that unfolds like a story.
If you are new to Persian flavors, start with bread fresh from the oven, a spread of mast o musir, and the signature tahdig. Add a kebab, a stew like ghormeh sabzi, and a seasonal salad blasted with herbs. You will leave full but already plotting a return.
For drinks, expect natural-leaning wines, bright spritzes, and teas that reset the palate. Dessert might be as simple as saffron ice cream or a crunchy pastry with rose. It closes the loop with fragrance and nostalgia.
Eyval is not just dinner. It is a snapshot of how tradition can feel fresh, city-smart, and deeply comforting. Come hungry, share freely, and let the glow of the grill do the rest.
Azizam — Los Angeles, CA
Azizam brings Persian classics into a Silver Lake groove, where everything feels light on its feet and full of color. You can taste tradition in every grain of rice yet see a modern touch in the plating and pacing. The vibe is neighborhood friendly, with a little sparkle that makes date night easy.
Start with a spread of fresh herbs, feta, and warm bread. Dip into mast o khiar, bright with cucumber and mint, and spoon up kashk o bademjan that balances smoky eggplant with tangy whey. You will notice how textures contrast: creamy, crunchy, and charred.
Kabobs are the star, arriving juicy and well seasoned. Chicken catches saffron like sunshine, koobideh is tender and gently spiced, and lamb carries a satisfying char. Each skewer lands over snowy rice, sometimes jeweled with barberries for sweet-tart sparks.
Stews deliver comfort. Ghormeh sabzi hums with fenugreek and herbs, while fesenjan drapes chicken in a walnut-pomegranate cloak that is rich yet balanced. Nothing feels heavy because acid and herbs keep the palate awake.
The room feels breezy, with plants, playful ceramics, and a soundtrack that never shouts. Service is upbeat and helpful, happy to guide you through portions and pairings. You will feel taken care of without formality.
Drinks lean citrusy and herb driven, plus tea that resets the senses. For dessert, saffron ice cream and flaky pastries whisper rose and pistachio. It is a sweet, fragrant landing after a lively meal.
Azizam shines when you share. Order a table full of small plates, mix kabobs and stews, and pass everything around. You get variety, rhythm, and that signature LA brightness wrapped around Persian soul.
Rumi’s Kitchen — Washington, DC
Rumi’s Kitchen lands in DC with the poise of a polished dining room and the warmth of a Persian home. You feel it in the service, the glow of the grill, and the generosity of portions. It makes business dinners and celebrations feel equally natural.
The kabobs are textbook excellent, from koobideh that melts to lamb chops with a deep, savory sear. Chicken picks up saffron and lemon, leaving a bright finish. Each plate arrives with fragrant basmati, often splashed with butter and a pinch of sumac.
Stews are rich yet balanced. Fesenjan wraps meat in walnut and pomegranate, earthy and tart. Ghormeh sabzi leans herbal, with slow-cooked beef and kidney beans, and a comforting depth that grows with every spoonful.
Starters set the tone. Kashk o bademjan is lush without heaviness, and shirazi salad snaps with cucumber and tomato. A spread of herbs, radishes, and feta makes the table feel abundant from the start.
The dining room is stylish but not stiff, with attentive staff who guide pacing and portions. Cocktails echo Persian flavors, layering citrus, rose, and spice. Tea service ends things on a soothing note, a ritual worth lingering over.
If you are planning a group meal, this is a great choice. The menu scales easily, and the team reads the room well. You get structure without losing spontaneity.
Rumi’s Kitchen understands balance: refined presentation, bold flavor, and true hospitality. It is upscale, yes, but still welcoming. By the time dessert lands, you will already be planning the next visit.
Darvish Kitchen — Washington, DC
Darvish Kitchen feels like a conversation at a friend’s table, just with better lighting and a sharper grill. The room is intimate, the flavors are clear, and the cooking reads as caring. It is easy to settle in and let the night unspool slowly.
Begin with crisp herbs, radishes, and warm bread for wrapping. Mast o musir brings gentle garlic sweetness, and torshi offers vinegary bite that wakes everything up. You will be dipping, scooping, and building little bites as you go.
Kabobs arrive juicy and deeply seasoned. Koobideh is tender, chicken glows with saffron, and lamb carries a smoky edge. Each skewer lands over buttered basmati that perfumes the table before it arrives.
Slow-cooked stews define the kitchen’s heart. Ghormeh sabzi leans green and herbal, with beef that falls apart. Fesenjan is slow and silken, walnut rich, pomegranate bright, and perfect over crisp-edged tahdig if you can snag it.
The staff seems to know just when to check in. Suggestions feel genuine, and pacing feels natural for sharing. There is no rush, only flow, which suits the comfort-heavy menu.
Drinks include doogh, tea, and a tidy list of wines that play well with herbs and smoke. Desserts keep it classic with saffron ice cream and pistachio-heavy pastries. You roll out satisfied, not stuffed.
Darvish Kitchen is a reminder that hospitality matters as much as technique. You taste care in the seasoning and time in the stews. Come for something familiar, and leave feeling restored.
Joon — Vienna, VA
Joon blends tradition with modern polish, giving Vienna a Persian restaurant that feels both special and grounded. The room is refined, the plates are composed, and the flavors hit with clarity. It is a place for slow dinners and thoughtful bites.
Seafood gets top billing alongside classic kabobs. You might find branzino with herb-bright sauces or scallops kissed by saffron. Every element seems placed with intention, from citrus accents to dill-laced garnishes.
Rice is a centerpiece, not a side. Fluffy basmati arrives perfumed and perfectly separate, sometimes jeweled with barberries. Tahdig adds crunch that contrasts beautifully with silky stews.
Speaking of stews, fesenjan at Joon is especially balanced, with walnuts ground fine and pomegranate reigning in the richness. Ghormeh sabzi is deeply herbal, layered and slow. You can taste patience in each spoonful.
Service is gracious and quietly confident. The team explains dishes without lecture and nudges you toward family-style sharing. It makes a multi-course meal feel easy.
Wines and zero-proof options lean fresh and aromatic, aligning with herbs and smoke. Dessert might be a delicate saffron semifreddo or a pastry drenched in rose. You end on fragrance rather than sugar shock.
Joon is where you bring someone you want to impress without showing off. It is elegant but human, creative but respectful. By the final bite, you feel both spoiled and comforted.
Divan Restaurant — McLean, VA
Divan Restaurant is that dependable favorite you recommend without hesitation. Portions are generous, the welcome is warm, and the cooking stays consistent. It is where family gatherings and casual weeknights overlap comfortably.
Kabobs lead with juicy koobideh and char-kissed chicken. Lamb chops are meaty with a satisfying sear, and salmon picks up smoke without drying out. Plates land with mounds of buttery basmati that keep the table smiling.
Starters feel familiar in the best way. Mast o khiar cools, kashk o bademjan comforts, and shirazi salad cuts through richness with citrus and crunch. Fresh herbs and warm bread set the stage for building bites.
Stews stick to tradition. Fesenjan is nutty and tart, thick enough to cling to rice. Ghormeh sabzi brings that unmistakable herby depth, slow and soulful.
The room feels classic and relaxed. Service is prompt but kind, the sort that remembers regulars and reads the pace of your night. You never feel rushed, even when the dining room hums.
Bring a group and share across kabobs, stews, and a vegetable plate or two. You will cover the spectrum and still have leftovers for lunch. That value adds to the charm.
Divan does not chase trends. It delivers comfort with steady hands and respectful technique. When you want Persian flavor you can count on, this is your spot.
Maman Joon Kitchen — Washington, DC
Maman Joon Kitchen is fast, friendly, and full of flavor, the kind of place you rely on during a busy week. You line up, point at what looks good, and end up with a tray that tastes like home. Prices stay approachable, and portions are generous.
The menu revolves around stews, kabobs, and rice done right. Ghormeh sabzi is deeply herbal and comforting, while gheimeh brings tomato, split peas, and crisp potato. Koobideh is juicy, chicken saffron bright, and both land perfectly over fluff.
Tahdig, when available, is a must. It delivers that golden crunch you will chase to the last shard. Add a side of mast o musir or torshi for contrast and you are set.
The pace is quick but never rushed. Staff guide first-timers with easy suggestions and keep the line moving smoothly. Seating is simple, turnover is brisk, and the vibe stays cheerful.
It works for takeout just as well as dine-in. Containers keep rice separate and stews tight, so everything arrives ready to devour. Leftovers hold up beautifully the next day.
Drinks skew simple: doogh, tea, and a couple of soft options. Dessert might be a pistachio treat or a scoop of saffron ice cream when available. It is all about comfort, not ceremony.
Maman Joon Kitchen turns everyday meals into small celebrations. You get speed without sacrificing soul. That is a rare and welcome balance.
Kabob Bazaar — Arlington, VA
Kabob Bazaar does exactly what the name promises and does it well. The grill is the heartbeat here, pumping out skewers with steady precision. You come hungry, and you leave happily smoky.
Koobideh is juicy and well seasoned, chicken bright with saffron, and lamb robust with char. Portions are solid, and plates come loaded with rice and grilled tomatoes. A sprinkle of sumac ties everything together.
Starters keep it classic. Hummus, shirazi salad, and mast o khiar set the table right. Warm bread makes scooping a pleasure and disappears fast.
The space is casual and lively, ideal for quick lunches and unfussy dinners. Staff move efficiently, orders land hot, and the vibe stays friendly. You feel the neighborhood rhythm in every rush.
Prices are fair, which keeps regulars coming back. Takeout travels well if you need kabobs on the go. Reheat gently and you are back in business.
For a great plate, pair koobideh with barberry rice and a side of torshi. Add doogh if you like tangy, fizzy refreshment. Dessert is optional, but pistachio sweets are hard to skip.
Kabob Bazaar is straightforward satisfaction. No frills, just flame, seasoning, and good rice. Sometimes, that is exactly what you want.
Kookoo Restaurant & Lounge — Washington, DC
Kookoo Restaurant & Lounge marries comfort food with a chic, lively setting. It is where you meet friends, share plates, and sip something floral while the music lifts the room. The food keeps pace with the scene, staying bold and bright.
Start with kuku sabzi that is dense with herbs and crisp at the edges. Kashk o bademjan arrives silky and aromatic, and the bread is warm enough to steam. You will keep building little bites and passing plates.
Kabobs bring smoke and juice, especially koobideh and saffron chicken. A vegetarian spread stands tall too, with roasted vegetables and yogurt dips that hit all the textures. Rice is fluffy, sometimes jeweled, always fragrant.
Cocktails lean citrus-rose, with hints of cardamom and mint. Zero-proof options echo those flavors without the buzz. Everything drinks well with herbs and char.
The lounge atmosphere is part of the draw. Lighting is low, conversations hum, and the team keeps the tempo. You can stretch a meal into a night out without trying.
For best results, order a mix of hot and cold starters, a couple of kabobs, and one stew. Share everything and follow your cravings. Dessert with saffron and pistachio closes things on a perfumed note.
Kookoo makes Persian food feel party-ready without losing comfort. You get flavor, mood, and momentum. It is an easy yes for group plans.
Reza Persian Grill — Houston, TX
Reza Persian Grill is a Houston staple built on consistency and generosity. You see it in the heaping plates, the steady line, and the way regulars greet the staff. It is comfort food done with confidence.
Kabobs carry the show, from koobideh that stays tender to lamb that wears a perfect char. Chicken leans lemony and saffron bright. Everything lands over basmati that is fluffy and plentiful.
Stews round out the table with homey richness. Ghormeh sabzi tastes slow and green, gheimeh brings tomato warmth and crisp potato, and fesenjan offers walnut depth with a pomegranate spark. Spoon them over rice or swipe with bread.
Starters are simple and satisfying. Mast o musir, shirazi salad, and kashk o bademjan set a balanced tone. You will find yourself ordering more bread because the dips disappear fast.
The room feels casual and welcoming. Service is quick, portions are honest, and prices stay kind. Families, groups, and solo diners all fit naturally.
Takeout is strong here, with packaging that keeps rice fluffy and kabobs juicy. Reheating is forgiving if you pace yourself. Leftovers make a great next-day lunch.
Reza Persian Grill is about reliable pleasure. It is not flashy, but it hits the marks that matter. When you crave kabobs and comfort, this spot delivers.
Avesta Persian & Middle Eastern — Houston, TX
Avesta bridges Persian staples with Middle Eastern favorites in a way that keeps everyone at the table happy. The menu reads broad but focused, and the flavors remain clear. It is an easy choice for families and groups with mixed cravings.
You can build a spread from hummus, shirazi salad, and warm bread, then layer on kashk o bademjan. Kabobs arrive juicy and well charred, from koobideh to chicken and lamb. Portions are generous without feeling heavy.
Persian stews bring depth and comfort. Ghormeh sabzi leans herbal with tender beef, while gheimeh offers tomato brightness and crisp potato sticks. Fesenjan delivers that walnut-pomegranate richness that hooks you bite after bite.
The vibe is casual and friendly, with quick service and helpful suggestions. You will see families, date nights, and solo diners sharing space comfortably. It is busy but not chaotic, just the right hum.
Drinks cover doogh, tea, and soft options, keeping things simple. Desserts skew pistachio and saffron, perfect for a fragrant finish. Nothing feels overcomplicated, which suits the food.
For the best plate, pair koobideh with barberry rice and a side of torshi. Add a stew to share and you have balance and variety. Leftovers pack well for tomorrow’s lunch.
Avesta is about choice without compromise. You get Persian soul alongside familiar Middle Eastern hits. It is the kind of place you keep in your back pocket.
Maman Zari — Chicago, IL
Maman Zari feels like stepping into someone’s carefully curated home. The plates are refined, the flavors are precise, and the welcome is warm. You settle in and start plotting bites to share.
Starters bring silky eggplant, bright salads, and herbs that make everything pop. Bread lands warm, ready to scoop and wrap. It sets a tone of comfort with a polished edge.
Kabobs show restraint and control. Koobideh keeps its moisture, chicken wears saffron like perfume, and lamb arrives with a kiss of smoke. Rice is impeccably fluffy, sometimes jeweled to add sweet-tart sparks.
Stews are paced and balanced. Fesenjan runs velvety with walnuts and a measured pomegranate tang. Ghormeh sabzi is green, complex, and quietly addictive over tahdig if you are lucky.
Service knows the menu intimately and guides without pushiness. The room stays calm, even when full. It invites conversation and second courses.
Drinks keep to tea, a modest wine list, and herbal notes that suit the cuisine. Dessert leans pistachio, rose, and saffron for a fragrant finish. You walk out nourished rather than stuffed.
Maman Zari is where tradition gets a gentle, thoughtful glow-up. It is familiar yet elevated, cozy yet confident. A lovely anchor for Persian dining in Chicago.
Homa Persian Cuisine — Miami, FL
Homa Persian Cuisine brings faithful flavors to Miami with the kind of care that makes everything shine. The space feels airy and modern, which suits the clean, fragrant cooking. You taste tradition with a South Florida brightness.
Start with herbs, feta, and warm bread to build bites. Mast o khiar cools things down, and kashk o bademjan adds smoky richness. A crisp shirazi salad ties it together with citrus and crunch.
Kabobs arrive juicy and neatly charred. Chicken hums with saffron and lemon, koobideh is tender, and lamb stays flavorful without heaviness. Every plate lands over generous heaps of basmati, sometimes dotted with barberries.
Stews are the comfort play. Ghormeh sabzi is layered and herbal, gheimeh leans tomato bright with potato crunch, and fesenjan brings deep walnut body with pomegranate tang. Spoon over rice or chase with bread for full pleasure.
Service is friendly and confident, quick to explain or recommend. The pacing encourages sharing and lingering. It fits a casual date or a celebratory dinner equally well.
Drinks include tea, doogh, and a tidy wine list that respects herbs and smoke. Desserts give you saffron, rose, and pistachio in classic forms. It all reads honest and satisfying.
Homa lands as a reliable Miami go-to for Persian comfort. The cooking is careful, the room is inviting, and the flavors stay true. You leave refreshed and already planning a return.
TehranRo Grill — Los Angeles, CA
TehranRo Grill is classic LA Persian, rooted in community and powered by a serious grill. The room is simple, the portions generous, and the flavors direct. You come for kabobs and leave with leftovers.
Koobideh is juicy and well spiced, chicken carries saffron and citrus, and lamb brings satisfying char. Tomatoes blister just right, and rice lands fluffy and abundant. A dusting of sumac tightens the whole plate.
Stews bring that home-cooked comfort. Ghormeh sabzi arrives herbal and deep, gheimeh is tomato bright with crisp potato, and fesenjan offers walnut richness. Order tahdig if you can because the crunch is addictive.
Starters keep it straightforward. Hummus, mast o musir, and shirazi salad set a fresh tone. Bread is warm and ready to scoop.
The service is efficient and kind. You get what you need quickly, but there is no rush to leave. Families and friends fill the room with easy chatter.
It is a great value, especially for group platters. Takeout is strong and reheats nicely. Leftovers stand up the next day without losing spirit.
TehranRo Grill does not chase trends. It nails the fundamentals with smoke, seasoning, and care. When cravings hit, this place answers fast.
Boro Kabob — Columbia, MD
Boro Kabob is the neighborhood answer for hearty plates and straightforward comfort. The counter is friendly, the grill steady, and the portions satisfying. You can get in and out quickly or linger with friends.
Koobideh hits that juicy, tender sweet spot. Chicken catches saffron brightness, and lamb wears a proper char. Plates arrive with generous rice and the classic grilled tomato.
Stews are dependable and soothing. Ghormeh sabzi is deeply herbal, and gheimeh carries tomato warmth and potato crunch. Fesenjan sometimes shows up nutty and tangy, a rich treat when available.
Starters keep things lively. Mast o khiar cools, kashk o bademjan comforts, and shirazi salad refreshes. Warm bread makes it easy to scoop and share.
The space is simple, with quick service and kind guidance for newcomers. Prices stay friendly, which makes this an easy weekly habit. Takeout is packaged to travel well.
For a strong order, pair koobideh with barberry rice and add a side of torshi. Round it out with tea or doogh. Dessert lands in the pistachio-saffron lane you will expect.
Boro Kabob is about honest cooking at neighborhood speed. No frills, just flavor, value, and a warm welcome. It is a comforting constant.
Sofreh — New York, NY
Sofreh feels like a love letter to Persian flavors written in a contemporary hand. Plates are composed with precision, but the food remains soulful. You taste memory and modernity in the same bite.
Begin with spreads, herbs, and warm bread. Kuku sabzi is emerald and aromatic, and kashk o bademjan arrives silky with a gentle tang. Each dish invites sharing and conversation.
Kabobs are beautifully seared, and poultry soaks up saffron like sunlight. Rice is ethereal, often crowned with barberries for sweet-tart lift. Tahdig makes a crackly cameo that everyone fights over.
Stews are careful and layered. Fesenjan balances walnut depth with pomegranate brightness, and ghormeh sabzi tastes green and complex. Seasoning is tuned, not loud.
The dining room is chic but warm, with attentive service that feels human. Drinks lean toward citrus, rose, and herb notes that pair with smoke and spice. Tea closes the evening with calm ritual.
It works for date night, celebration, and catching up with friends. The menu reads seasonal, with thoughtful shifts. You will want to return to see what is new.
Sofreh stands as a modern standard-bearer for Persian cuisine in New York. It honors tradition while pushing gently forward. Every plate feels considered and generous.
Surena Persian Cuisine – Centennial, CO
Surena Persian Cuisine brings polished Persian fare to the Denver suburbs with calm confidence. The room is elegant, the bar is well stocked, and the kitchen knows its way around smoke and spice. You feel taken care of from the first pour.
Kebabs arrive perfectly cooked, with koobideh holding moisture and chicken glowing with saffron. Lamb is deeply savory with a clean char. Each plate is anchored by fragrant basmati and a grilled tomato that tastes like summer.
Stews lean classic and comforting. Ghormeh sabzi shows herbal complexity, while fesenjan layers walnut richness with pomegranate tang. Gheimeh adds tomato brightness and that pleasing crunch of potato.
Starters round out the table: mast o musir, kashk o bademjan, and a crisp shirazi salad. Warm bread encourages scooping and sharing. It is easy to build a meal that moves from light to hearty.
The full bar is a draw, with cocktails nodding to rose, citrus, and mint. Wine selections play nicely with char and herbs. Tea service brings a graceful close.
Service is polished yet friendly, pacing courses so you can linger. It works for celebrations, business dinners, or just a relaxed evening out. You get comfort wrapped in care.
Surena proves Persian cuisine wears elegance naturally. Flavor leads, presentation follows, and hospitality ties it together. A worthy destination in Centennial.