I first discovered Peris back in 2014, after they moved from Cerritos to this Hawaiian Gardens location. The menu has everything but the kitchen sink. There’s Persian food and there’s American food, from burgers, steaks, to all day breakfast. Over the years, owner Mike listened to his customers and read the feedback we post. He truly is passionate about his restaurant, and wants his customers to be happy and I’ve seen the improvements since 2014.
I came here on Easter Sunday, which was my actual birthday. I was craving Persian food, and had my family meet me here. My sister was apprehensive about the location, but I assured her it was worth the drive.
Mike greeted my family like they have been long time customers. He personally took our drink order and delivered our appetizer trio: Hummus, salat shirazi (cucumber salad), and borani (eggplant with toasted onions). My favorite is still Peris’ hummus, and it went great with the generous basket of warm pita bread.
Since Peris has Persian and America food, my dad never had Persian food and was leaning toward an American steak, but Mike suggested he go for the Persian cuisine. My usual “go to” item is #26: the boneless chicken with the beef koobideh and I suggested he try that combo. He did and I didn’t hear any complaints.
Stephen and the rest of my family had some sort of koobideh combo, from the filet with a beef or chicken koobideh, to a beef AND chicken koobideh, to a boneless chicken and a beef or chicken koobideh. Persian for everybody!
The food came out piping hot, and the meat was tender and juicy. Our plates came with a generous serving of fluffy basmati saffron rice. Mike came out with his garlic sauce, and explained to my parents how to prepare a Persian dinner, using the butter, lemon for the chicken and sumac. At the end of the meal, everyone was stuffed, and we all went home with a box of leftovers.
One thing that Mike added to his menu (since my last visit in May) was Persian ice cream and Faloodeh, a thin vermicelli-type noodles made from corn starch, mixed in a syrup made of sugar and rose water. He surprised me with a birthday “sundae” made of the Faloodeh on the bottom and topped with a generous scoop of Pistachio Persian ice cream on top. What a treat! My dad, who has never tasted Persian ice cream, helped me finish off the bowl.
In addition to the birthday treat, my mom asked for an order of baklava, which she loved. So, overall a great dinner, excellent food, and affordable prices.
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