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"Of the Persian restaurants that helped expand Atlanta’s palate in the 1990s, I note that Persepolis is the only one still open today; collectively those early spots introduced diners to grilled koobideh (minced meat) and jujeh (chicken) kebabs, tahdig-crusted rice, and ghormeh sabzi—a dynamic stew of braised greens, fenugreek, kidney beans, and dried limes with beef or lamb shank." - Sarra Sedghi