Stephen Satterfield Instagram – Beef ribs with burnt honey pistachio and almond dukkah. Muhammara with pomegranate molasses. Lamb shoulder kabob with spicy tahina. Lemon grapefruit juice with cardamom.
Atlanta is rightfully synonymous with some of the world’s best fried chicken, with biscuits worth traveling for. But a visit to the city isn’t complete without Chef Fares Kargar’s marvelous Delbar @delbaratl, offering up Middle Eastern deliciousness in the form of freshly sourced, beautifully plated cuisine from his native Iran.
Whetstone’s own Stephen Satterfield pulls up a chair with Chef Kargar to learn more about his journey from Iran to his first restaurant gig—a busboy at an Italian restaurant—and the eventual launch of the revered Delbar.
“The main ingredient I cook with is called zereshk. They’re dried berries from the drier areas of Iran. They also come from different countries, but mainly from Iran. It’s something I grew up eating as a kid and harvesting with my grandma.”
Read on in @resy Corner Table to learn about Chef Kargar’s special lamb neck dish, the meaning of “Delbar” and his favorite cooking music.
Must be 21 years of age or older to consume alcoholic beverages. Please drink responsibly
Photography: Madelynne Ross | Posted on 30/Jun/2024 00:34:00
