Persiana

A vibrant and unique restaurant featuring Persian cuisine with a modern twist.

Persiana is a new project on Pyatnitskaya Street, brought to you by Alexey Romanov and Mark Shah Akbari, who are showcasing vibrant and unique Persian cuisine with a modern twist. The menu features a variety of mezes and dips, a unique Persian pizza, a new take on kebabs, a soup made with okra and green vegetables, dolma with a sauce made from ramir peppers, and seafood kebabs. Each dish showcases Mark's vision of modern cuisine inspired by the nomadic traditions of the region. Alexey Romanov and Mark Shah Akbari are a new and powerful partnership, with the goal of creating a network of Persian restaurants in Moscow. They are confident in their ability to succeed, and plan to open several Persiana restaurants this year, in some of the most desirable locations. Alexey Romanov is the founder of Ch1ef Restaurants, which currently operates Mediterranean restaurants "Okean" and Georgian restaurants "Djondjoli." His strength lies in his extensive experience in scaling successful and popular concepts that have thrived in Moscow. Mark Shah Akbari, with experience at restaurants like Sybarite, Folk, and Notes, is actively developing the concept of modern Middle Eastern cuisine. In this new project, Mark is both a partner and the concept chef, overseeing all aspects of the restaurant. His deep knowledge of gastronomy from around the world, as well as his ability to manage teams, ensures that Persiana is launching with confidence and ambition. Mark's Persian heritage inspires the menu at Persiana, which focuses on the cuisine of Persia. He takes traditional dishes from nomadic cultures in North Africa and the Middle East and reinterprets them in a modern way. "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 serving traditional ethnic dishes – rather, it's a modern twist, filled with interesting flavors and intriguing combinations. I want to showcase the cuisine of nomads in a modern, urban setting – it's comfortable food for everyday, with warm, spicy, and sometimes even home-style flavors." Mark confidently blends tradition and creativity, adding modern touches. His Persian cuisine is unique and complex, with careful attention to detail and experimentation in every dish. He aims to provide a thoughtful and enjoyable dining experience that engages all the senses. Mark transforms traditional Middle Eastern mezes 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 cichori to tarragon, and dressed with a nut sauce. One of the most promising dishes on the menu is the Persian pizza, made with dough that has been fermented for two days. It's baked into a flatbread and then generously topped with lamb mince, muhammara, a mountain of fresh herbs, djondjoli, and kohlrabi. Mark uses unique ingredients to bring out the character and nuances of each product. Salted oranges, cinnamon-infused dates, citrus kaymak, and black honeycombs are just a few examples of the carefully selected ingredients he uses to add a special touch to each dish. He pairs spicy sumac-spiced salmon with the sweet flavor of dates in a cinnamon marinade, and serves it with a slightly tart pomegranate sauce for balance. Baked mini-potatoes, crispy on the outside, are dusted with pistachio powder, and the lamb kebab is served with jasmine rice that has been sautéed with chestnuts – a lighter take on Middle Eastern pilaf. Even in familiar dishes, Mark adds unexpected twists. For example, he makes tabouleh with tomato water and yuzu juice, and tops it with macadamia nut shavings. And the dolma is served with a matbucha sauce made from roasted ramir peppers, which adds moisture and a rich flavor. One of the pleasant surprises at Persiana is the moderate portion sizes and the careful use of sauces, which avoids the heavy and abundant cuisine often associated with the Middle East. For example, Mark's seafood kebab features squid, shrimp, salmon, and sea bass. To create a burst of freshness, he marinates the kebab in lemongrass and serves it with a fresh salad and tzatziki sauce. The dessert menu at Persiana includes both classic Persian desserts, such as baklava with ziziphus syrup or kataifi with cardamom mousse and bergamot cream, as well as a charcoal honey cake. The "Moist Fig" dessert is a standout and a potential hit for both traditional and modern menus. The restaurant itself is as unique as the menu, with modern furniture complemented by art installations, such as a painting depicting the silhouette of Persiana melting into a misty background. The open kitchen, located on a raised platform, features a wood-fired oven, a brick oven, and a robata grill. A separate room with a vaulted ceiling, reminiscent of a grotto, is dedicated to the bar, where Ruslan Mingazov and Nikita Dyachenko will be mixing cocktails with olive gin, pistachio absinthe, and artichoke bitters. Noosh-e jan, or bon appétit!