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.