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
Director of Production: Michelle Fox
Post-Production Supervisor: Lucy Morales Carlisle
Audience Engagement: Frances Dumlao
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23 Comments
try the lamb ribs….
Wow thank god Chris Morgan invented lamb neck Tagine , I wonder what the Moroccan people were making for thou of years then 😂
Forbidden Chef Secrets book teaches real techniques. I’ve been using a few tricks from the book lately and the difference in my food is insane.
This vid was something else! I believe this is the way for Asian and middle eastern cooking going forward. Get a upscale partner and go for it. If this was in London, it would be amazing. Plus south americans making roti and hummus..what an amazing sight!
Food is so much better than anything else, especially politics
in a world of corporate, generalized, bad "middle eastern " resturants (cough leila in san diego cough) – be a Joon 🙂 from an afghan this looks fantastic!!
I would love to eat here
I have said many times that my brother-in-law is Persian, and his culture, as well as my Cajun heritage, while also being exposed to many other cultures through my father's work, has fueled my culinary career. Persian, Indian, Cajun, and classic French are my favorites to make.
He's not a chef at all. Michelin stars are given to an establishment, not a chef.
He's self titled himself "chef".
Eater finally showing love to dc
This guy is a moron. He hasn't done anything and is clueless on alot of what they r doing. No way this is the guy with a Michelin star
there haven't been a Persian since 1935
You gotta take the neck meat off before serving, always.
Food looks gross
Diarrhea rub on the meat
Did you hear the names and see the faces of those working and making these delicious dishes? If you support this current president, I guarantee that you are in for a world of hurt and are misguided to the extreme.
The staff are all masters of different Iranian items. They seem irreplaceable to make this restaurant run.
15:58 well said chef
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the prawn filled tahdig plate being shown at the very end was masterful 😂😅
Wow, I’ve always wanted to try Persian cuisine especially tahdig. I’m definitely going to put Joon on my DC restaurant list for my next visit.
One quick piece of information to Chef Christopher. And no offense to anyone. Us Indians perhaps eat more rice than the Iranian community given that there are many rice farms scattered close to all the rivers across India. Especially in the region of Tanjavur (Tanjore) in the South Indian state of Tamil Nadu. That region is practically filled with rice fields.
Kebabs are the best!😊