Mark Shakh AkbariCommunity profile

Mark Shah Akbari, the driving force behind restaurants like Sybarite, Folk, and Notes, is actively developing a modern Middle Eastern cuisine concept. In this new venture, Mark serves as both a partner and the concept chef, overseeing all aspects of the restaurant's operations. His extensive knowledge of gastronomy from various countries, combined with his ability to manage teams, allows Persiana to launch with confidence and ambition.

Mark's Persian heritage inspires the menu at Persiana, which draws heavily from Persian cuisine. He takes traditional dishes from nomadic cultures in North Africa and the Middle East, but reinterprets them in a modern style.

"Persian cuisine is a blend of flavors and unusual combinations," says Mark. "At first glance, the dishes may seem simple, but each one is complex and unfolds gradually, like a good wine. It's impossible to try these dishes and not fall in love with them. Of course, we're not presenting classic ethnic dishes; rather, it's a twist, filled with flavor combinations and intriguing pairings. I want to showcase a modern interpretation of nomadic cuisine in an urban setting – it's comfortable, everyday food with spicy, warm, and sometimes even home-style flavors."

Mark skillfully blends tradition and creativity, adding a touch of modern flair. His Persian cuisine is unique and complex, with meticulous work and extensive experimentation behind each dish. He aims to provide a thoughtful and enjoyable dining experience, engaging all the senses.

Mark transforms the traditional Middle Eastern meze with his own unique touches, adding ajika oil to the tahini and serving tzatziki with pickled green tomatoes. He fills small donuts with a mix of Iranian, Caucasian, and Middle Eastern cheeses, then bakes them in the oven – a true guilty pleasure. The green salad, a staple of any summer menu, is made with eight different types of greens, from cress to tarragon, and dressed with a nut sauce.

One of the most promising dishes at the restaurant is the Persian pizza, "Persiana." It's made with dough that has been fermented for two days, baked into a flatbread, and then generously topped with lamb mince, muhammara, a mountain of fragrant herbs, jondjoli, and kohlrabi.

Mark carefully selects ingredients to fully highlight the character and unique qualities of each product. Salted oranges, dates infused with cinnamon, citrus-flavored clotted cream, and honeycomb – he thoughtfully chooses a distinctive accent for each dish.

He pairs spicy salmon marinated in sumac with the sweetness of dates in a cinnamon marinade, and serves it with a slightly tart pomegranate sauce to balance the flavors. Mini-potatoes, baked in a clay oven until crispy, are sprinkled with pistachio powder, and lamb skewers are served with jasmine rice that has been sautéed with chestnuts – a lighter take on Middle Eastern pilaf.

Even with familiar dishes, Mark adds unexpected touches. For example, he makes tabbouleh with tomato water and yuzu juice, and tops it with macadamia nut shavings. Dolma is served with a matbucha sauce made from roasted Ramiro peppers, which adds moisture and a rich flavor.

One of the pleasant discoveries at Persiana is the moderate use of ingredients and sauces, avoiding the heavy and abundant cuisine often associated with the Middle East. For example, Mark's kebab features seafood, combining squid, shrimp, salmon, and sea bass. To create a concentrated freshness, the kebab is baked on lemongrass and served with a fresh salad and tzatziki sauce.

The dessert menu at Persiana includes both Persian classics, such as baklava with ziziphus syrup or kataifi with cardamom mousse and bergamot cream, and a charcoal honey cake. The "Moist Fig" dessert is a strong contender for a popular item on both the regular and special menus.