Los Angeles’s Persian food scene has been among the best in the country for years, a credit to the sizeable Iranian diasporic population in Southern California and an evolving restaurant scene spanning Westwood to Glendale (and a few spots in between). Toranj opened a few years ago in Westwood from brother and sister team Farbod and Farinaz Pirshirazi, expanding in December 2025 to a stunningly minimalist standalone space in inland Manhattan Beach. Toranj hews to classic Persian comfort fare but dresses it up to a mid-range setting for something nice enough to celebrate a special occasion but within reach for a weekday dinner. While kebabs are the star, stews remain worth trying when the weather’s chillier and comfort food feels in order.
On most of my visits, the fesenjoon veered almost too sour with pomegranate flavor; tahdig came out so crunchy that it might be uncomfortable for those with softer teeth (think the elderly or young kids). Consider skipping the baklava for the Roche, a maximalist take on the popular Ferrero-Rocher chocolate candy. Reservations are highly recommended in Manhattan Beach.
Groups of at least four can share the family-style kebab plates, reducing the overall cost. Long, lingering business dinners that finish with cups of hot tea. Quick, satisfying lunches that won’t induce a food coma.
Named after an ancient design pattern inspired by the sun, Toranj specializes in traditional Persian cuisine. Start with an order of the eggplant, a creamy blend of eggplant, garlic, mint, and yogurt, topped with tangy whey, before digging into the restaurant’s signature “juicy” chicken. Every order includes four boneless pieces of chicken breast marinated overnight and blazed over an open fire. Dine on Saturdays and Sundays for a taste of tachin, a crispy and savory rice cake composed of saffron, yogurt, and eggs, and brightened with sauteed barberries.