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Savor The Tastes And Hospitality of Persia at
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ersian cuisine, with its unique flavors
imparted through marinades and
spices, is again available on Orchard
Lake Road in Farmington with the return
of Pars Restaurant.
The restaurant first opened in 2007,
drawing fans of its ethnic dishes from
across the state and beyond. After a brief
hiatus, when the building was occupied
by a family-style restaurant, the owners
reopened this summer as Pars Restaurant
again.
Good friends Hossein "Sam" Rajaee of
Canton and Dr. Mohammad Ghaffarloo of
Troy bring a true passion for their native
country's cuisine, culture and hospitality—
and it shows in the meals they serve and
in the decor of their large, comfortable
restaurant.
After a total renovation, including new
carpeting, tables and chairs, window
treatments, paint, a revamped bar and
magnificent historical Persian artwork, the
interior of the dining room is beautiful and
so relaxing that it's easy to linger there
over lunch or dinner.
"We have a passion for the cooking
and the food, and also for sharing the
culture and hospitality of our native Iran,"
said Ghaffarloo, who was born in Iranian
Azerbaijan and is an endocrinologist in
Clinton Township.
Many of Ghaffarloo's native recipes are
used in the kitchen. His chicken breast
kabab is especially tender, moist and
lemony.
"We both were born in Iran and we
have passion about sharing the culture we
grew up in and in introducing our food to
others in a traditional way," said Rajaee,
who was born in Kashan, Iran, and also
runs a construction business. He enjoys
cooking Persian dishes and contributed to
the menu as well.
"Persian cooking is known in Calilfornia,
New York and Washington, D.C., but in
Michigan, this is an ethnicity not well
known," Rajaee said. "It is not Middle
Eastern food as is known here. People
have had kababs, but not this kabab.
There's a different taste due to the spices
and the marinades."
Iranians understand the difference and
flock to the restaurant for a taste of home
— and are not disappointed. Ghaffarloo
and Rajaee estimate there are 4,000-
5,000 Iranian families in Michigan. They
are betting others will enjoy the subtle
yet important taste differences, too.
Some frequently used ingredients include
saffron, tumeric, mint, yogurt, tahini,
rosewater, fenugreek, almonds, olive oil
and lemon.
"Our preparation is different," Rajaee
said. "It's gourmet and healthy, with
everything fresh and made with lots of
fresh herbs and vegetables. Our house
bread is made here fresh daily. Nothing is
canned or has preservatives."
Specialty rices also are a Persian
specialty. Most entrees are served with
steamed basmati rice, but other options
are available that bring the Persian flavor
to the forefront. Try Adas Polo, a lentil
and raisin rice, or Shirin Polo, a delicious
rice infused with saffron, rosewater syrup
and simmered with shredded almonds,
crushed pistachios, orange peels and finely
shredded carrot.
"Those used to Middle Eastern fare can
taste a difference right away," Rajaee said.
"Once you give it a shot, you normally fall
in love with it, especially if you like ethnic
food of any kind."
For a first-time visit to Pars Restaurant,
the owners suggest trying Soltani, a
combination platter brimming with
Koubideh (a skewer of very flavorful
seasoned ground beef) and Barg, a thinly
sliced filet mignon marinated in special
house marinade. Both are charbroiled
over an open fire. In keeping with Persian
hospitality, portions are large.
The pair made sure their wait staff
is well versed in the menu and able to
explain dishes to patrons. It's
not unusual for a waiter to bring a guest
a sample of a stew to help them decide
what to order.
And if you dine there any weekend
(and some weekday evenings), you will be
treated to the Persian hospitality of the
two owners, who check in with guests to
make sure their dishes are being enjoyed.
"We grew up with this quality and we
want to deliver the same to diners, all in
a relaxing, calming environment where
people should not feel they are in a rush
to leave," Ghaffarloo said.
"Hospitality is part of the genetics of
Iranians," Rajaee said. "Our hospitality is
second to none. We want to provide the
presentation and taste and an Iranian
atmosphere. We want people to try the
experience themselves; we are certain
they will not be disappointed."
They chose their location at 13 Mile and
Orchard Lake in Farmington Hills (30005
Orchard Lake) because of its central
location and easy access to highways. They
called it Pars because that's another name
for Persia.
Dinner is the perfect time to try the
cuisine in a relaxed atmosphere, but also
consider lunch.
"Our lunches are better than anything
up and down Orchard Lake Road for the
taste, quality, price and portion size,"
Rajaee said. Sandwiches are $4.99 and
entrees range up to $8.99.
Pars Restaurant is open from 11 a.m.-10
p.m. Mon.-Thurs., 11 a.m.-11 p.m. Fri.-Sat.,
11 a.m.-9 p.m. Sun. Happy hour offers half
price drinks from 3-7 p.m. Monday-Friday.
(248) 851-8200. www.pars1restaurant.com .