Persian catering in Los Angeles.

Persian cooking is rice raised to an art form, and Los Angeles — home to the largest Iranian community outside Iran — knows the difference. Our Persian menu honors that standard: saffron steamed rice with a proper golden tahdig, koobideh hand-minced and charcoal-grilled, joojeh marinated in saffron and citrus, barg cut from halal · zabiha filet, and the stews that anchor a Persian table — ghormeh sabzi deep with herbs, fesenjan rich with walnut and pomegranate. Shirazi salad and mast-o-khiar keep the table bright between rounds of the grill.

This is celebration food — Nowruz gatherings, weddings, engagement parties — and it is engineered for the generous, family-style service Persian hospitality expects. The kebab line carves beautifully at live stations, the stews hold all evening, and gluten-free paths run wide through the menu since rice carries it. Every dish is labeled, and the spread prices per platter or per guest alongside any of our other kitchens.

A Persian wedding is a specific brief and worth planning as one. The count runs high, dinner is served late, and the table is expected to look untouched every time anyone looks at it — so quantities are planned against that expectation rather than against a headcount, and the line is replenished through the evening instead of being allowed to thin out toward the end. Tahdig is what the room actually judges, and it is the hardest thing on this menu to do at volume: a golden crust that works for twelve is a different problem at three hundred, so it is cooked in batches across service rather than held from the start. The kebab line carves at a live station wherever the room has space for one, and the night closes the way it should — tea, Persian sweets and bastani brought out after the dancing rather than alongside the meal.