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Mirage Persian Cuisine

50% off Mirage Persian Cuisine
Rather than focusing solely on brandishing charbroiled and skewered meats and veggies on a stick, Mirage also happens to specialize in the kind of hearty, homey, traditional stews and rice dishes one might find in a cozy Persian home kitchen.
Celebrating its sweet 16 this year, Mirage just so happens to be the oldest Persian restaurant in Atlanta. But that's not the only thing that sets this place apart from its kin. While we might know and love many a Persian eatery for its kebabs, that facet of Persian food only scratches the surface of a complex, delicious and ancient cuisine—and it makes perfect sense that one of the first restaurants to bring this culinary tradition to ATL would dig a little deeper than that. Rather than focusing solely on brandishing charbroiled and skewered meats and veggies on a stick, Mirage also happens to specialize in the kind of hearty, homey, traditional stews and rice dishes one might find in a cozy Persian home kitchen. (Or at, say, a wedding—owner Mehran tells us the colorful shirin polo rice, packed with dried fruit and nuts, is a staple at Iranian celebrations. After our first spoonful of the sweet, fluffy, saffron-infused dish, we immediately understood the cause for celebration.)

From the traditional chutney-esque torshi served as condiments to sweet, fragrant sharbat drinks infused with rosewater and orange blossom, every inch of Mirage's menu is inspired by a dedication to age-old Persian recipes. And they've spent the last 16 years proving to us that this ancient cuisine is so much more than beef kebabs—after all, these are the people who invented ice cream. Speaking of which, Mirage's version includes goat cheese, dates, apricot preserves and a cardamom-rosewater syrup. Tradition never tasted so sweet.

Menu Highlights:
Spicy Lamb Meatballs, $8
Shirin Polo with Koubideh Kebab, $12
Lamb Kebab with Adas Polo, $20
Abgoosht, $16
Eggplant Stew with Lamb Shank, $16
Torshi Sampler, $9

Hours:
Sunday - Thursday, 11 a.m. to 10 p.m.
Friday & Saturday, 11 a.m. to 11 p.m.

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