Named after the 13th century poet Jelaluddin Rumi, Rumi’s Kitchen at 6152 Roswell Rd. in Sandy Springs offers Atlanta’s greatest Persian food in an environment worthy of a king. Walk in the door and you are immediately struck with the ornate decorations on the walls and the subtle but soothing sound of Far Eastern music in the background. The restaurant’s centerpiece is the beautiful opening to the kitchen, which reveals the wonderful brick oven and all of its aromas to the diners, giving the space a feeling of warmth and coziness. Continue to the tables where one is given the option to relax with a pillow against the wall as if still in the days of great Persian kings. Now before even getting any food or interacting with the very friendly staff at Rumi’s, one has already experienced the restaurant’s deep ties to Persian culture.

Rumi’s Kitchen: Chicken Barg

When one dines at Rumi’s, their first experience with the cuisine will be the flatbread, and without a doubt it is the most delicious bread you will ever taste. Made in the brick oven just a few feet from your table, the warm pita-type bread is simply irresistible. An assortment of toppings including feta cheese, butter, and assorted herbs spice it up. Their appetizers are delectable, including my personal favorite Kashk Badenjoon, which is an incredible authentic Persian dish containing sauteed eggplant and spices that perfectly complement the bread.

You can’t go wrong choosing a main dish, but the most delicious choice is the chicken barg, which is the most flavorful and tender chicken I have yet to come across. The chicken cuts like butter and the taste resembles a mix of heaven and paradise. Any remaining stomach space is taken up by the colossal serving of saffron Basmati rice, the perfect complement to the rich and exotic taste of the chicken. If you are not in the mood for chicken, the oven roasted salmon is truly delicious. Topped with Persian spices and cooked to perfection, this dish is sure to satisfy any seafood lover.

By Aaron Wasserman, Staff Writer ’14

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