New Iranian restaurant opening in St. John’s
Couple hopes to fill bellies and teach people about Iranian culture
Negin Mirzabeigi and her husband, Mohammad Ghazazani, are counting down the days until their new Persian restaurant opens on Torbay Road in St. John’s.
“Actually, the permits are killing me. I’m a little buried in permits,” jokes Mirzabeigi.
“We have two more inspections, a bit more paperwork, and then we’ll be ready to go.”
Persepolis may be opening as soon as next week — Mirzabeigi said earlier this week they were aiming to open within seven to 10 days.
“Persian food is subtle and bright and healthy. For herbs, we use a lot of saffron. We serve sumac on the side of kebabs. I’m excited to show people these flavours,” she adds.
Persepolis isn’t their first restaurant — they co-owned a traditional Persian spot in Iran.
“My husband is a civil engineer, and I studied management, but we also had a popular restaurant in Tehran,” she says. “It had a dining room, and we served traditional foods. It was a place where families could go and celebrate. We’re creating a similar business here.”
Ghazazani is the main chef, and Mirzabeigi will run the floor and manage the space.
She also designed the kitchen and dining room layout, a job that she completed with a specific intention in mind.
“I want to teach people about our culture. People hear the nation Iran, and the only thing they know is what they’ve heard on the news, which isn’t a fair way to learn about us,” she says.
“I bought decorations from our hometown and traditional things that will spark an interest and get people thinking of Iran in a new way.”
Mirzabeigi and Ghazazani carefully chose every aspect of the design — the name, the sign and even the plates were debated at length.
“We chose the name ‘Persepolis’ because it was the ceremonial capital of the Archaemenid Empire, and it’s linked to the idea of the traditional,” she says.
“The symbol on our sign is Farvahar. It’s a well-known emblem that represents the principles of good thoughts, good words and good deeds.” Mirzabeigi spent a long time selecting the glassware, serving dishes, and plates.
“I bought everything from artisans in Iran. The copper plates are handmade. I think people will find these things beautiful.”
Persepolis is not a chain restaurant. Rather, it’s a small, local independent spot, and the food will reflect that.
“Our food is so good, homemade, and fresh,” she says.
One dish Mirzabeigi is especially excited about is the Zereshk Polo Morgh. It features chicken that’s been slowly braised in herbs and spices, and comes with a side of saffron-baked rice topped with barberries.
“I think this dish will surprise people. It’s sweet and comforting,” she says.
There are some traditional desserts, cookies, and candies on offer, too.
“We’ll offer candies like Gaz, Sohan, and Nougat, and I’m excited to serve Shole Zard,” Mirzabeigi explains. “It’s a classic Iranian dessert that I think will be popular. It’s kind of like a rice pudding, but there’s rosewater, almonds, and saffron in it, too.”
They will also hold events in their new space, she adds.
“We’ll be opening really close to Nowruz — Iranian New Year,” she says. “We’re hoping to decorate for the occasion and have traditional Iranian music. It’s going to be fun.”