Nestled in the heart of Northern Virginia, Joon has swiftly become a culinary landmark, showcasing the depth and diversity of Persian cuisine. At the helm is Chef-Owner Chris Morgan, a Michelin-starred chef known for his work at DC’s famed Maydan, who has partnered with legendary Persian cookbook author Najmieh Batmanglij to create a truly extraordinary dining experience. In this exclusive interview, we delve into the passion, vision, and spirit that drives Joon’s success, as Chef Morgan opens up about his journey, his inspirations, and the philosophy behind the restaurant.
Bringing Persian Hospitality to Life
“When we set out to create Joon, it wasn’t just about the food—it was about the feeling. Persian hospitality is deeply rooted in warmth, generosity, and making guests feel like family,” says Chef Morgan. From the moment diners step into Joon, they are immersed in an experience that transports them to an Iranian dinner table, where food is not only shared but celebrated.
Joon’s vision is simple but powerful: to introduce guests to the rich history, culture, and flavors of Iran in a sophisticated setting. With a menu that reflects the ethnic diversity of the country, the restaurant combines traditional Persian ingredients with contemporary culinary techniques. “We wanted to elevate the experience, but keep it authentic,” Morgan explains. “We’re bringing centuries-old recipes into a modern context, while still honoring their roots.”
The Menu: A Culinary Journey Through Iran
At Joon, the menu is a journey across Iran’s varied culinary landscape. From the sweet and savory notes of Duck Fesenjoon—a dish featuring duck legs simmered in a rich pomegranate and walnut sauce—to the bold, tangy flavors of Qaliyeh Mahi, a Southern Iranian seafood stew, each plate tells a story of Iran’s gastronomic heritage.
Morgan credits much of Joon’s authenticity to its locally sourced ingredients and partnerships with farms like Moon Valley Farm and Heray Spice, which provide fresh, seasonal Persian herbs and spices. “We work with incredible local producers to make sure our dishes reflect the highest quality ingredients,” he says. “From edible flowers and basil seeds to tamarind and garlic, it’s all about enhancing the natural flavors.”
The attention to detail extends to the complimentary lavash bread, baked fresh in a traditional stone oven. Joon’s commitment to creating a sensory dining experience is evident in every bite. “There’s a reason why bread is a staple in Persian meals—it’s the foundation of the meal, and we want our guests to feel that connection.”
The Team Behind Joon: A Blend of Expertise and Passion
For Morgan, building the right team was crucial to bringing Joon to life. “Persian cuisine is incredibly nuanced, and I knew I needed someone who not only understood that but lived it,” he reflects. Enter Najmieh Batmanglij, an iconic figure in the culinary world and often referred to as the ‘Grande Dame of Iranian Cooking.’ With her extensive knowledge and experience, Batmanglij brings an authentic voice to Joon’s kitchen, helping to craft dishes that stay true to their Iranian origins.
Morgan and Batmanglij’s combined expertise creates a perfect blend of innovation and tradition, allowing Joon to push boundaries while maintaining a deep respect for the past. “Working with Najmieh has been an incredible honor. Her depth of knowledge is unmatched, and we both share a passion for putting Persian cuisine on the map in a way that does it justice.”
Creating a True Fine Dining Experience
Joon isn’t just about great food—it’s about creating a refined dining experience that reflects the elegance of Persian culture. Co-founder Reza Farahani’s vision of showcasing Iran’s hospitality has been at the core of the restaurant’s development. “For Reza, it was about more than just food. It was about creating an atmosphere where guests could feel the essence of Iran,” says Morgan. “From the decor to the service, every element was designed to transport diners to a place where Persian hospitality reigns supreme.”
In addition to small plates that allow guests to explore the full range of the menu, Joon offers impressive large platters, like whole roasted branzino and lamb shoulder, designed to be shared among friends and family. “We want people to gather, share, and really connect over the meal,” Morgan emphasizes.
Looking Ahead: The Future of Joon
As Joon continues to grow in popularity, Morgan is optimistic about the future. “We’ve seen such an incredible response from the community, and it’s clear that people are hungry for more than just great food—they want an experience that feels meaningful,” he says. “We’re constantly evolving, but at the end of the day, our mission remains the same: to share the beauty of Persian cuisine and culture with the world.”
With the dedication of Chef Chris Morgan, Najmieh Batmanglij, and Reza Farahani, Joon stands as a beacon of Persian culinary excellence in NoVA, offering a dining experience that’s both innovative and deeply rooted in tradition.