In the bustling streets of Los Angeles, where the neon lights of the modern world often drown out the whispers of the past, a new sanctuary has opened its doors. Perse is more than just Brentwood’s most exciting new restaurant; it is a love letter written by three siblings to a home they left behind, and a culture they refuse to let be forgotten. Farinaz “Naz” Pirshirazi, along with her brothers Farbod and Mark, has created something that transcends the traditional dining experience. It is a bridge between the 2013 immigration of a young woman with a dream and the 2026 reality of a culinary icon.
Naz’s story is one of resilience and intellectual curiosity. Her years spent studying the science of nutrition at UC Irvine and UC Berkeley weren’t just about degrees; they were about understanding the fundamental building blocks of vitality. When she and Farbod opened Toranj in 2019, they were testing the waters, creating a “neighborhood staple” that resonated with the local community through its honesty and freshness. But Perse is different. Perse is the “next evolution”—a bold, ambitious step into the world of fine dining where Persian cuisine is finally given the reverence it deserves.
When you walk into Perse, the atmosphere immediately envelops you in a sense of timelessness. The design is an homage to the legendary Persian Gardens, or Bagh. In ancient Persia, the garden was a representation of paradise on earth—a place of symmetry, water, and life. At Perse, this translates into a space filled with the iconography of the Cypress tree, a symbol of eternal life, and the pomegranate, a symbol of fertility and abundance. The lighting is soft, the textures are warm, and for a moment, the traffic of Brentwood feels like a world away.
The food at Perse is designed to evoke memories, even for those who have never set foot in Tehran. The Tahdig is served with a golden crust so perfect it feels like a piece of art. It reminds one of the communal tables of childhood, where the eldest and the youngest would vie for the crispest pieces. The Fesenjoon—whether served with Cornish hen or as a rich duck confit—is a slow-cooked masterpiece of walnuts and pomegranate. It is a dish that speaks of autumn evenings and family gatherings, where the kitchen was the heart of the home.
But the most evocative dish is the Short Rib Ghormeh Sabzi. To many, Ghormeh Sabzi is the scent of home. It is the smell of a hundred different herbs—parsley, cilantro, chives—being meticulously washed, chopped, and sautéed until they turn a dark, fragrant green. By using short rib, the Pirshirazi siblings have elevated this “soul food” to the heights of fine dining. The meat is so tender it falls apart at the suggestion of a fork, soaking up the tartness of the dried limes and the earthiness of the herbs.
The drinks follow this theme of botanical nostalgia. The Saffron & Rose Sharbat is a non-alcoholic gem that tastes like a summer afternoon in Shiraz. It is floral without being cloying, refreshing yet complex. For those who prefer a cocktail, the Persian Old Fashioned offers a sophisticated nod to the spice trade, with cardamom tea and orange blossom adding a layer of mystery to the classic spirit.
At Perse, you aren’t just a customer; you are a guest in a home that has been generations in the making. It is a place where the past and the future meet over a plate of saffron-scented rice, and where every bite tells a story of where we’ve been and where we’re going.
