Persian food in Los Angeles has often been reduced to a familiar lineup of kebabs and rice plates. Perse, the latest restaurant from Farbod and Farinaz Pirshirazi, challenges that expectation with ambition and precision.
Located in Brentwood, Perse builds on the siblings’ earlier successes—Chicken Chick and Toranj—but pushes into more refined territory. The restaurant focuses on regional Iranian cooking, presenting dishes that rarely appear on mainstream menus.
The meal begins with playful reinterpretations. Samosa cigars arrive crisp and golden, their spiced potato filling paired with a tangy tamarind-herb sauce that sets the tone for the evening. Freshly baked barbari bread, warm and slightly chewy, becomes the perfect vehicle for yogurt dips and cultured butter.
From there, the kitchen leans into bold, layered flavors. The tachin-e morgh is a standout—crispy on the outside, soft within, and enriched by tart barberries. The wagyu kabab, formed into geometric cubes, delivers a luxurious combination of charred exterior and buttery interior.
Seafood also shines. A pan-seared sea bass, finished with herbs and a vivid walnut-barberry sauce, reflects northern Iranian influences and offers a lighter contrast to the richer meat dishes.
Even dessert feels intentional. Tehranmisu, a pistachio-laced twist on tiramisu, closes the meal with indulgence and originality.
The design mirrors the food: sleek, modern, and understated. A well-curated bar program adds depth, with cocktails that incorporate Persian ingredients like saffron and pomegranate.
While prices lean toward fine dining, Perse justifies the cost with thoughtful execution and a clear point of view. It’s not just another Persian restaurant—it’s a redefinition of what Persian cuisine can be in Los Angeles.
