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Chef Chris Morgan, owner of Joon, has been honing his culinary skills under the mentorship of the esteemed Najmieh Batmanglij since 2013. Together, they crafted a menu that showcases Persian and Middle Eastern cuisine, earning the restaurant widespread recognition for its upscale offerings in Northern Virginia. Among the standout dishes are whole fish, slow-cooked meats, and vibrant kabobs, all of which thoughtfully reinterpret traditional flavors.
As Morgan navigates the bustling kitchen, the team is busy preparing for the evening service, ensuring that around 500 servings of crispy tahdig rice are consistently available. The restaurant utilizes hundreds of pounds of basmati rice weekly, creating flavorful variations seasoned with a mix of herbs, sour cherries, or saffron. Morgan checks on the kabob specialist, whose expertise allows for impeccable hand-crafted kebabs, including barg (beef tenderloin), kubideh (ground lamb), and chicken, honed over two decades of experience. Meanwhile, he expertly breaks down a 75-pound Shenandoah lamb in preparation for dizi, a traditional lamb neck stew. The kitchen also produces large batches of bright, lemon-infused hummus to satisfy the lunch and dinner crowds. Whole branzino fish, typically stuffed with a blend of pistachios and herbs, are roasted fresh per order, with approximately ten sold each day.
Prior to the evening rush, Batmanglij visits the kitchen to taste the lamb neck stew while discussing its origins and traditional consumption methods. She emphasizes that “joon,” which translates to “life” in Persian, symbolizes the pleasures of life, particularly the enjoyment of a well-prepared dish.
To get a behind-the-scenes look at how Morgan and his culinary team execute the preparation of kabobs, stews, flatbreads, and intricate rice dishes for the 265 diners accommodated in their elegantly adorned dining area, check out the latest episode of Mise en Place.
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www.eater.com