The cuisine of any culture is a fundamental part of its heritage, however, Persian cuisine can claim a relationship to its native land that is uniquely deep and intricate.

The Persian Empire was a land of plenty that connected the Mediterranean to the heart of Asia. Sitting at the crossroads of two major trade routes – the Silk Road and the Spice Route, it became a fertile ground for cultural, commercial and, most importantly, culinary exchanges with its neighbours.

This legacy has meant that today, Iran is host to a diverse ethnic, cultural, and linguistic population. Likewise, its climate and geography are defined by great contrasts, from the dense humid forests in the north to the arid, hot Persian Gulf coast; from the high, cold mountains of the Alborz to the deserts of the Dashte-e Lut.

Contemporary Persian cuisine wears this heritage on its sleeve. It weaves together the myriad of delicate spices and rich flavours that were gathered through nearly two and a half millennia of its remarkable history. Slow-cooked stews known as khoresht and elaborate rich dishes layered with herbs, vegetables, pulses, meat, nuts and fruit, create a dazzling mosaic of scents, textures and colours at the dining table.

At Naroon, we root our cooking in this esteemed history and draw on the richness of Persian culture.

Naroon is named after a beautiful suburb in northern Tehran. Nestled within the hills of the Alborz mountain range, and surrounded by trees and beautiful gardens, it is truly an oasis within a metropolis. Known for its culinary heritage, this suburb embodies our philosophy of cooking and service. We look forward to sharing with you our take on contemporary Persian cuisine.