Los Angeles is often described as a global food capital, but few culinary traditions are as deeply woven into its identity as Persian cuisine. This is no coincidence. The city’s Iranian population, which grew significantly after the political unrest of the 1970s, has shaped entire neighborhoods and introduced generations of Angelenos to the flavors of Iran.
Yet for all its presence, Persian food in the U.S. has often been simplified—reduced to a familiar lineup of kebabs, rice, and grilled vegetables. While delicious, this narrow representation barely scratches the surface of a cuisine that spans centuries and regions.
Perse, a new restaurant in Brentwood, seeks to change that perception.
Opened in early 2026 by siblings Farbod and Farinaz Pirshirazi, Perse builds on the foundation they established with their earlier ventures, Chicken Chick and Toranj. But unlike those restaurants, which leaned toward casual dining and traditional formats, Perse embraces a more refined and exploratory approach.
At its core, Perse is about storytelling—using food as a medium to showcase the diversity of Persian culinary traditions. Farinaz Pirshirazi has spent years studying regional dishes across Iran, uncovering recipes that highlight unique combinations of ingredients and techniques.
This dedication is evident in every aspect of the menu. Rather than relying solely on well-known dishes, Perse introduces diners to flavors that feel both unexpected and deeply authentic.
The appetizers set the tone. Samosa cigars, crisp and golden, are filled with spiced potatoes and serrano chiles, accompanied by a tangy tamarind-herb sauce. The dish serves as a reminder of the shared culinary history between Iran and its neighboring regions.
Freshly baked barbari bread offers a more traditional experience. Soft, warm, and slightly chewy, it pairs beautifully with yogurt or butter, providing a comforting start to the meal.
As the courses progress, the complexity of the cuisine becomes more apparent. Smoked eggplant, infused with garlic and herbs, delivers a rich, layered flavor, while tachin-e morgh showcases the artistry of Persian rice dishes.
The main courses continue this exploration. The wagyu kabab elevates a classic dish to new heights, while the sea bass introduces diners to Northern Iranian flavors rarely seen in the U.S.
Even the dessert menu reflects Perse’s innovative spirit. The Tehranmisu blends Persian and Italian influences, creating a dish that is both familiar and surprising.
The restaurant’s design complements its culinary vision. Clean lines, minimalist decor, and subtle cultural references create an environment that feels both modern and rooted in tradition.
Ultimately, Perse represents a new direction for Persian dining in Los Angeles—one that celebrates the full depth and diversity of the cuisine while embracing innovation and refinement.
