[06/12/2018 Edit: the opening was delayed from the original expected date of May 20 — it is now expected to open June 15.]
Scottsdale-based Persian restaurant Persian Room announced its second location is expected to open in Tucson on Friday, June 15.
Brother-and-sister team Nasser and Farideh Nikkhahmanesh will serve as co-owners and executive chefs.
The 5,600-square-foot space at 9290 N. Thornydale Rd. can seat about 175, with the possibility of expanding to add another 3,500 square feet to accommodate another 250 guests for dining and banquet functions.
“What makes Persian Room more unique is the quality of our food, fresh-baked bread, and the value we bring to the table with generous portions,” Nasser said, “plus we create an ambiance that is more upscale and welcoming to our guests.” The dishes are made fresh on a daily basis, he added.
The Tucson location’s menu will be exactly the same as the menu at the original location. The Persian Room will be the only operating Persian restaurant in Tucson at the time of this publication.
Persian Room Menu Highlights
- Kash O’bademjan – roasted eggplant mixed with kashk (whey), flavored with sauteed garlic, onions, mint
- Torshi – traditionally aged diced mixed garden vegetables, such as carrots, cauliflower, eggplant and herbs in wine vinegar
- Tah Dig (subject to availability) – crispy and crunchy crust of rice topped with choice of gheimeh or ghormeh sabzy stew
- Osh Reshteh – cooked mixture of fresh chives, parsley, cilantro, spinach, tarragon, garbanzo Beans, kidney beans and Persian noodles, topped with whey, sauteed onions, garlic, mint
- Loobia Polo – sauteed chunks of beef tenders and green beans simmered in fresh tomato sauce, saffron, Persian spices with a touch of olive oil and garlic mixed with basmati rice
- Chicken Koobideh – mixture of ground boneless chicken breast, minced onions, saffron and seasonings, skewered and broiled
- Barg (filet mignon kebab) – 12 ounces of the heart of tenderloin sliced, skewered, marinated and broiled
- Rack of Lamb – marinated spring rack of lamb, broiled and served with baghala polo (saffron rice mixed with fava beans and dill weed)
- Vegetarian Gheimeh Bademjan – sauteed eggplant, onions, yellow split peas simmered in fresh tomato sauce and Persian spices, served with basmati rice
- Ghormeh Sabzy – sauteed chunks of beef and fresh parsley, chives, cilantro and methi leaves, simmered in sauce with kidney beans and dried limes
- Fessenjan – sauteed chunks of chicken and ground walnuts, simmered in sweet and sour pomegranate sauce
- Zoolbia Bamieh – deep-fried pastry with rosewater and saffron syrup
Operating hours will be 11 a.m. – 9:30 p.m. Sunday – Thursday, 11 a.m. – 10:30 p.m. Friday – Saturday. Interested applicants are encouraged to apply in person at 9290 N. Thornydale Rd.
The Persian Room will open at 9290 N. Thornydale Rd. For more information on the original Scottsdale location, visit persianroom.com.
Article written by:
Jackie Tran
More about JackieJackie Tran is a Tucson-based food writer, photographer, culinary educator, and owner-chef of the now-closed food truck Tran’s Fats. Although he is best known locally for his work for Tucson Foodie, his work has also appeared in publications such as Bon Appétit, National Geographic, and the New York Times.
An adventurous foodie, he enjoys culinary experiences ranging from seasonal omakase to sloppily devouring green chili patty melts in his car afterhours. His favorite foods include aguachile, garlic noodles, and leftover fried chicken illuminated by the fridge light. His favorite drinks include morning micheladas, fireside imperial stouts, candle-lit negroni, and grassy mezcales.
Outside of food, he also loves playing musical instruments, karaoke, Tetris, Super Smash Bros. Melee, and petting Addie’s dog Spaghetti.
If you’d like to stalk him, visit his Instagram @jackie_tran_ or jackietran.com.
