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Jul 31, 2014 06:39 AM

Did Pars in Farmington Hills actually reopen as scheduled?

Just wondering.

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  1. No clue, as I haven't been by there recently. If I drive by there this week, I'll stop and see what the what is. If I'm really lucky, perhaps I'll be able to grab a bite and see what the hubbub is about.

    2 Replies
    1. re: boagman

      Yup. Opened Tuesday. Apparently they unlock the doors at 4pm on weekdays, and at 11am on weekends (closing at 11pm). I've not yet made it over there. The host on the phone said their wine/beer license still is good.
      PS--the hubbub is more of a personal fondness for Persian food, rather than a universal appeal thing, I think. In any event, I'm really looking forward to it.
      Interesting interview regarding Persian food:

      1. re: VTB

        Agreed VTB. Pars is good but after having my favorite in California last week, I can say it is light years better. But Pars is still better than average and 1 of 2 (now that I heard of Rumi)places in all of Michigan to get actual Persian food. Looking forward to making it over there. Thanks for the Replies VTB and Boagman

    2. I’ll try (may not be able to resist) to spare you guys my typical pompous, amateurish “analysis.” But, I can report that I’ve now tried both of the new Persian restos in town--- Pars and nearby Rumi --- for a head to head ghormeh sabzi taste-off. How nice it is to have some Persian food in the area…

      Although Pars’ building obviously had been home to some other less fancy tenants, it now is elegantly dressed up. Glad I didn’t wear tennis shoes, even though I’m sure I’d have been welcome either way. Big crowd this eve, bless their hearts. Mostly Iranian Americans and Iranian born USA residents, with many of the women being dressed in full length chadors(?) or at least in big loose fitting clothes with head scarfs. Somewhat ironically, yet still anticipated, the hostesses were very slender, attractive, young blondes who were less modestly attired…not to be a complainer.

      The employees were very attentive, conscientious and plentiful. I would only comment that it was painfully obvious they were inexperienced. I don’t much care, other than that I was a bit embarrassed for them while they struggled. I should also correct a bit of info I previously passed along: though the person answering the phone informed me beer and wine are served, it turns out that Pars will not be able to serve at least until sometime next week.

      Anyway, I ordered the ghormeh sabzi, a surprisingly dark dull green monochromatic puree of parsley, green onions, cilantro, fenugreek, dried lime, etc.. with a small amount of kidney beans and browned beef cubes added after the pureeing. This underwhelming sight comes in a medium sized bowl along with a plate of basmati rice. I found it to be delicious. Clearly the work of a real chef. It probably should have been accompanied by something. Anything. A little bread and feta/mint, or some pickles, or just something to make the meal appear more three dimensional. Regardless, I went there for a unique and special taste, and I got what I came for. The $14.99 price seemed very reasonable. Though, with the more downscale, but flavorful Zayeqa Pakistani joint approximately at the same intersection, I anticipate some will say they’d prefer the latter. There’s room for both.

      For kicks, I also ordered the fesenjan for takeout. It was comprised of a small portion of chicken cubes, sautéed with a walnut and pomegranate puree. $17.99. Not much to say, other than everyone should try this famous Persian dish at least once, whether it bores you or tickles your fancy. Delicate, sour and rich. Note that the point of the dish is the gravy and rice. The chicken is not the central feature. To wrap up, I feel that the classy (however tasteful you find the fancy decorations to be) and affordable Pars is a valuable new part of the metro area dining scene.

      Next, I stopped by Rumi in downtown Farmington (kinda nice area for an evening stroll!). Rumi is more of a stark, short order joint. This being said, the cook (this eve) was Iranian and he has a lot of experience working in California at Persian restaurants. Okay, Rumi is not high cuisine, but that isn’t to say it is inauthentic, and simple authenticity is what you want, right? The ghormeh sabzi was a larger portion, at $2 lower in price, versus Pars. Bigger chunks of meat, too, if that is what you are in to. I liked it and will be back. But, next time I may try their khoresht gheimeh, made of beef chunks, tomatoes, yellow split peas, onion, lime and spices, along with eggplant. Hmmmm?! These are the two Persian off-menu ‘stews du jour’ usually offered, along the Lebanese standard kabobs, etc. On weekends they sometimes also offer a ‘bagheli polo’ which I think is basmati rice baked with fava or lima beans, saffron and fresh dill, etc.. Would like to try that, too.

      Whatever caricatures you may have seen of Iranians, I would at least like to contend that the people are leaders in the education of women, they are friendly to modern Germany (i.e., some liberal Westerners), and they possess a classical culinary tradition. FWIW. Cheers

      3 Replies
      1. re: VTB

        Now, see, of the several dishes you mentioned/described, the one that sounds most appealing to me would be the khoresht gheimeh, based on the ingredients. How much was that, if you can remember?

        1. re: boagman

          Shoot, since it was off menu, I don't know. But, I would guess with high certainty that it is $12.99 or less, including rice.

          1. re: boagman

            I had gheymeh at Pars before it closed and it was very good in my experience. Never seen it with Eggplant typically there are a few french fried potatoes in it along with what VTB describes the tomato based yellow split pea stew with a decidedly citrus (read lime (dried)) taste. I want to know how Rumi's kabobs are, because they are not all Lebanese. The Chicken Barg and Beef Barg are Persian Kabobs and I believe I saw others as well . They are my go to Kabobs. I love Ghormeh Sabzi, but I usually order it in a small side to be put on Tahdig. The other stand out for people who haven't had Persian/Iranian is the preparation of the Basmati being nothing like the Indian preparation. Done right I can just sit there eating a bowl of the rice (Polow). I find it hard to explain to people how and why it's better, but the answer is Ghee/Butter =)