The first in a series of DC food culture stories

Chris Morgan (L), Chef Najmieh Batmanglij, Reza Farahani
Photo credit: Rey Lopez

Persian dining is often considered the crossroads of refined cuisine and hospitality, and Joon, the latest Iranian gem of a restaurant in Northern Virginia captures all of that and more.

Inviting a Persian friend to accompany me for a tasting at Joon provided valuable insight into the cuisine's origins, which greatly enriched my understanding of the culinary history and traditions behind the exotic flavors of Iran. Joon’s cuisine draws inspiration from the Caspian Sea and various other regions of Iran, reflecting the diverse culinary heritage of Persia.

We were greeted and had a quick chat at our table with Joon’s chef and owner, Chris Morgan – one of DC’s Michelin-starred chefs, formerly chef and owner at the notable Maydan restaurant in Washington, D.C. He guided us through the vast menu and fielded all our questions.

Chef Chris Morgan, Joon / Photo credit: Rey Lopez

Speaking later with co-founder, Reza Farahani, I asked what influenced their decision to select Virginia as the location for the restaurant? He said their intention was to establish a premier fine-dining restaurant rooted in Persian hospitality in the Tysons area with a demographic that seeks out a variety of ethnic cuisine. Additionally, its cosmopolitan base offers a mix of residential, retail and office that draws people to the DMV for work, shopping and entertainment.

The narrative of Joon begins with author and Executive and Michelin-starred Chef Najmieh Batmanglij. For the past forty years, Batmanglij has committed herself to the culinary world, combining her passion for cooking with the love for travel. Throughout her journey, she has skilfully adapted traditional Persian recipes to harmonize with Western palates and culinary techniques. Her cookbook, Food of Life, has been called the definitive book on Iranian cooking.

Time to order.

After bread service and a pour of red wine, we opened with Kashk-e Bademjan, an appetizer featuring eggplant, kashk (rich creamy, salty, fermented yogurt/sour cream) , garlic, crispy onions, garnished with mint, and drizzled with olive oil. My friend suggested we order the Lamb & Pistachio Meatballs next — an appetizer of lamb and pistachio, sabzi, aleppo chile, with pomegranate glaze referring to it as one of the “standout dishes.” She wasn’t wrong. The mixture of texture and flavors was something to deliberate over. If you’ve traveled in the Middle East, you may have tried our next plate, Fried Sardines. This crown of a meal, exquisitely presented with its sour orange, Aleppo chili, pomegranate, crispy onions, and cilantro transported me to a distant place. And of course, we needed to order the traditional accompaniment, Sour Cherry Rice. The exquisitely prepared Tahdig, crispy rice was prepared with sour cherry, lime, saffron, rose water, and pistachio. Akbar Mashti, a Persian ice cream infused with rose water and safran, was our final course and a perfect way to end a beautiful meal.

The colors and design elements throughout the restaurant including the expansive bar reflect the rich Iranian heritage coupled with modern components of elegance. It’s comfortable yet elevated. If you live in DC, or Maryland, it's worth the drive to try Joon.

Follow Joon on Instagram at eat.joon.

Cecilia Mencia is a journalist, EIC, and founder of DCTRENDING.com

A Taste of the Caspian Sea at Joon