Pardis Restaurant
Persian restaurant · Glendale ·
Persian specialties, Mediterranean food, wines & cocktails
Persian specialties, Mediterranean food, wines & cocktails
"Of all the Persian spots in Glendale, perhaps none can compare to the excellence and ambience of Pardis. The house-made bread, a blistered naan-like flatbread, is the perfect way to start, built in small bites with slivers of onion, basil leaves, and softened butter. The kebabs and stews are solid and best paired with flavored and fluffy rice. Expect juicy chicken barg and well-seasoned koobideh for something traditional, or order some lamb tenderloin for something less popular but more interesting. Dine with a good-sized group to maximize the variety of dishes on the table. The back breezy back patio is pretty enormous, working well for private parties and events." - Matthew Kang
"In April 2021, Pardis opened its modern and sleek Persian restaurant offering specialties like ghormeh sabzi, koobideh, and beef barg. Don’t miss out on the wine selections from Italy, South Africa, Armenia, France, and Slovenia." - Rebecca Roland
"This Glendale kebab house specializes in huge platters of grilled meat skewers accompanied by warm blistered tandoor flatbread (great with butter, raw onion, and herbs) and fluffy piles of basmati rice; start with comforting salads like shirazi or tabouleh and spreads such as eggplant kashk bademjan or hummus, and don’t miss home-style stews like chicken fesenjoon or ghormeh sabzi—the meats are juicy, packed with flavor, and make for a festive Persian feast." - Matthew Kang
"Pardis in Glendale provided a lively, family-friendly Sunday night: a duo of strong appetizers (fried eggplant with caramelized onions and crispy tahdig with stews) led into delightful koobideh and barg, but a charred, caramelized, tender lamb—especially the lamb ribs—stole the show." - Eater Staff
"Pardis in Glendale for Persian food. Everything from the rice to the bread and the kabobs is delicious. They even serve you lemon verbena leaf to snack on as a palate cleanser." - ByNik Sharma, as told to Esther Tseng