How a Michelin-Starred Chef Became the #1 Pick to Run This Persian Restaurant — Mise En Place

Some of the best Persian food in the U.S. can be found at Joon, just outside Washington, D.C. Chef-owner Chris Morgan teamed up with legendary chef and cookbook author Najmieh Batmanglij to open the upscale restaurant, which quickly gained national acclaim when the duo was recognized as a James Beard Best Chef: Mid-Atlantic in 2024. Watch as the team breaks down a 75-pound Shenandoah lamb into dizi (also known as lamb neck stew), tahdig crispy rice, grilled lamb shoulder, meatballs, and more. The menu also features favorites like hummus, roasted branzino, and kebab platters.

#chef #restaurant #rice

00:00 - Intro: What Is Joon?
01:07 - Making Rice for Tahdig
03:13 - Chef Yakoub & Authentic Kebab Preparation
04:20 - Preparing Barg Kebab (Beef Tenderloin Kebab)
05:55 - Making the Tah Andaz-e Sib (Apple Tarte Tatin)
06:45 - Whole Lamb Butchery
07:44 - Lamb Neck Dizi Preparation
09:34 - Hummus Production
11:30 - Lunch Rush
11:47 - Whole Bronzino Dish Preparation
13:04 - Trying The Lamb Neck Dizi with Chef Najmieh Batmanglij
14:20 - Dinner Service Starting
15:00 - Making The Prawn Tachin
15:57 - Dinner Service

Credits:
Senior Producer/Director: Connor Reid
Senior Video Director: Murilo Ferreira
Camera: Murilo Ferreira, Anna Sutterer
Production Sound Mixer: Ben Sands
Editor: Lucy Morales Carlisle
Assistant Editor: Christine Ring

Executive Producer: Stephen Pelletteri
Head of Production: Stefania Orrù
Supervising Producer, Development: Gabriella Lewis
Director of Production: Michelle Fox
Post-Production Supervisor: Lucy Morales Carlisle
Audience Engagement: Frances Dumlao

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