Chef's Favorite
Soltani
One barg skewer of thin-cut filet mignon and one koobideh, charbroiled and served with grilled tomato.
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پارس
Pars: the ancient name of Persia
Our Story
From Shiraz,
with love
Long before there was a dining room on Fifth Avenue, there was a small kitchen in Shiraz, a city of poets, rose gardens and dinners that ran long past midnight.
Our mother cooked for whoever came through the door, and nobody ever left hungry. When we left Iran, we carried very little, but we carried her recipes. They came with us first to Germany, where she filled a small apartment kitchen with saffron and fed neighbors who had never tasted tahdig. Years later they crossed an ocean with us again, to the United States and finally to San Diego.
Three countries, and the same table every time: a stew left to simmer all afternoon, kabobs marinated overnight and grilled over open flame, and the belief that every guest is a blessing. Pars is our way of setting her table for you.
مهمان حبیب خداست
