Golestan brings a taste of Persian home cooking to Peachtree Corners – Atlanta Magazine

A new restaurant at the Forum Peachtree Corners is aiming to reframe what Persian dining in metro Atlanta can look and taste like. Created by Pooya Naraghi, Golestan leans into tradition, drawing heavily from Naraghi’s upbringing and the kind of cooking typically reserved for family tables.

The Naraghi family is best known for their Midtown Mexican restaurant El Valle, created in partnership with chef Luis Damian, but Pooya says Persian cuisine has always been the long-term goal.

“It’s close to my heart,” he says. “Before opening Golestan, the best Persian food I ever ate was my mother’s,” he says. “We want to bring those authentic, home-cooked flavors and traditions to our guests.”

The 5,000-square-foot space pairs homegrown inspiration with a polished, modern setting. Persian rugs suspended overhead, colorful tilework on the floor, florals abound, and arched doorways nod to traditional design, while an open kitchen puts the focus on the chefs at work. The result is what Naraghi describes as elevated but welcoming.

“We don’t want to modernize it too much; it’s what would you experience in Tehran in the ’70s and ’80s in terms of portions, flavors, and plate composition,” Naghari says.

Chef Victor Gonzalez Rodriguez is in the kitchen, bringing more than 20 years of experience in cooking Persian cuisine. The lamb shank, slow-braised until tender in a turmeric and dried lime broth, is a personal favorite of Naraghi, who grew up eating versions of the dish at home. Starters like mirza ghasemi, a smoky eggplant dip with tomato and garlic, are served with house-made flatbread, herbs, feta, and walnuts, nodding to the communal way Persian meals are often shared. Guests can order individual plates or ask for their food served on a shareable platter of rice dishes, kebabs, and sides. It’s a style intentionally reminiscent of dining in Iran decades ago, with an emphasis on generous portions and balance rather than reinvention.

Courtesy of Orion Media

The beverage program weaves Persian ingredients and influences throughout. Cocktails, developed in collaboration with mixologist Daryush Noorbehesht, highlight flavors such as saffron, pistachio, quince, barberry, and sour cherry. Drinks like Leila’s Lips showcase the menu’s balance of tart and aromatic elements. The wine list leans international, with selections from New Zealand, California, France, and Italy alongside lesser-known Lebanese bottles chosen for their compatibility with Persian flavors like cardamom and black tea. Beer spans both local drafts—including SweetWater and Creature Comforts—and a Persian-inspired label, Back Home Beer, brewed by an Iranian-American using family recipes.

For Naraghi, Peachtree Corners was a strategic choice. He saw a gap in the market and an opportunity to introduce something new to the neighborhood. Ultimately, Naraghi’s ambitions extend beyond one location. The name Golestan means “garden of roses,” and reflects a vision of gathering, hospitality, and growth.

“We want guests to feel as though they’ve been welcomed into someone’s home,” he says.

Courtesy of Orion Media