The Next Generation of Persian Restaurants Offers More Than Just Kabobs | Eater
"A Brooklyn kitchen that reinterprets Iranian classics with seasonal, local ingredients and playful technique—examples include a scallop-based ghalieh mahi brightened with tamarind, chile and herbs and accented with squid ink, and modern boranis topped with grilled seasonal vegetables served over thick strained triple-cream yogurt alongside house-made barbari or komaj; the restaurant also fosters generational dining moments as younger Iranians bring parents to try elevated takes on home flavors." - Sara Akhavan
