Do check out the link: http://www.businessmirror.com.ph/home/life/2300-prince-of-persia
There’s more to Persian cuisine than kebabs, and that’s what Kian Kazemi, more known as a Pinoy Big Brother Season 2 housemate and Trip na Trip host, has proven with Persia Grill.
“This is actually my brainchild. Since I was a kid, I’ve always had the passion for food because my mom, Charito, cooks a lot. She’s an expert chef though she didn’t have any formal training. My dad was the one who taught her Persian cuisine,” explains Kazemi.
With the goal of introducing the range of Persian food to the Filipinos, Persia Grill was born. From its first branch on Valero Street in Salcedo Village, Makati City, which opened in 2007, the restaurant has expanded by opening three more restaurants—on Legaspi Street in Makati City, SM Megamall Megastrip, and at the Sky Garden SM North Edsa.
“Persia Grill is inspired by family recipes, all original Kazemi recipes. It’s all our own creation, from the sauce to the bread, it’s like a science, trial and error, and we put together different resources, ingredients. Basically it worked out because all of us in the family has passion for food,” explains the Filipino-Iranian entrepreneur.
A graduate of Hotel Restaurant and Institution Management Degree in De La Salle, College of St. Benilde, Kazemi admits that he owes his success in the food business to his parents, saying that entrepreneurship probably runs in his blood.
“I never expected it to be so fast,” he shares, “after college kinuhanan nila agad ako ng pwesto. Before, my friends would just kid around that I should put up my own resto since Persian food is very rare. I got training from my parents and with my OJT [on-the-job training]. It was a humbling experience, motivating me to be my own boss.”
The Kazemi family’s efforts have paid off since Filipinos are slowly embracing Persian cuisine, which was once described as “an orgasmic burst of flavors that tickles one’s taste buds.” While similar with Mediterranean cooking, Persian cuisine is diverse, with each province of Iran (formerly known as Persia) having its own dishes, culinary traditions and styles that are truly distinct.
Despite his showbiz commitments, Kazemi says he stays hands-on with Persia Grill’s operations. He actually develops new concepts inspired by his travels in Trip na Trip.
“I budget my time. On the days that I’m here, I go from one branch to another, checking if there are problems or if they need anything. My parents cover for me when I’m away,” he says.
“I want us [Persia Grill] to be a household name and a solid brand, that when you crave for Persian food, kebabs and other dishes close to your hearts, we are the place to go. And you don’t have to go that far. That’s what we want to incorporate to the people, plus good food and value for money,” he adds.
Promising a great casual dining experience, Persia Grill has lived up to expectations as its fifth branch in Pasong Tamo is about to open soon.
Guest favorites
The restaurant, as described by Kazemi, is an extension of the Kazemi home, from the recipes to the interiors. His father, Ali Reza Kazemi, personally designed Persia Grill with his collection of antique Iranian artifacts, musical instruments like the sitar, as well as Persian carpets.
Persia Grill’s menu offers a variety of dishes. Whether you’re a vegan, a meat lover or even on a tight budget, there’s a dish that could satisfy your hunger.
“We have dishes that not everyone has on their menu, or if we do have a dish similar to others, ours have the Kazemi family touch. Recipes from my mom and dad modified, kasi we all have a say when it comes to the flavor and quality of the food,” boasts the Pinoy Big Brother housemate.
“We use Persian rice here in the resto, the ones with long grains. We cook it in a certain way that it gives out more flavor and texture. Not like the traditional ones that we have that’s sticky,” he stresses.
Among the crowd favorites is the biryani, whether it be lamb, chicken or beef. It’s definitely a full meal, served with real Basmati rice and vegetable salad.
The Peshgahz, served with pita bread and four dips of your choice, definitely warms up the appetite. One could also try the hummus (velvet chickpea, tahini and garlic dip) and salad oliveyeh, a combination of Potato, chicken, egg, mayonnaise, lemon and olive oil.
Grilled lamb chops with dolmeh is recommended, as well. The especially marinated lamb chops served with mixed vegetables and steamed long-grain Basmati rice and veggies compliments well the dolmeh, which is a bell pepper stuffed with rice, ground beef, Persian herbs and spices served with pita bread and yogurt.
Vegans could order the grilled vegetable sandwich or the vegetable mousaka, served with pita bread and yogurt. Made of eggplant, onions, tomato and chickpeas, meticulously cooked in olive oil, the dish is quickly becoming a favorite even among meat lovers.
Persia Grill isn’t about Iranian cuisine only. “We also have Filipino favorites that we also created. Chicken barbeque, that’s also one of our best sellers,” boasts Kazemi.
The popular kebab, though, remains one of its specialties. Served with grilled tomato, yogurt dip plus our special garlic sauce, “they’re all combined and we make like a salsa. It’s a mix that compliments each other,” he adds.
Kebab meals include the Chelo Kebab combination, two skewers of grilled beef kebab, chicken tikka or morg (breast fillet) and the Chicken Roullete, chicken breast marinated in yogurt, rolled and stuffed with bell pepper and mushrooms.
Fish choices are also available, ranging from grilled blue marlin, tuna belly and Norwegian salmon.
Persia Grill even offers “business meals,” which range from P120 to P170.
“Most of our ingredients are imported and we have to do special orders. We are particular with the quality of the ingredients. In order to maintain consistency with taste we have suppliers and sometimes my dad flies in and out of Iran to have stuff,” says Kazemi
“We also deliver within the area, soon we’re going to expand this service and cater to every area. We also cater and do gatherings. We could set up your place with the Persian vibe and all, depending on your budget,” he adds.
Marianne Tocmo
Photo by: Nonie Reyes
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