Persia hasn't been Persia for 62 years, but that hasn't stopped Orchard owners Nahid Vaezpour, Sharareh Bulkeley (his son) and Majid Kamoei (who also is the chef) from reminding us that a lot of cool things besides cats and rugs emanated from this empire. What started as a purveyor of exotic Iranian stuff in jars, bottles, and cans now serves some of the most unusual Middle Eastern food in the area. The menu showcases classic Persian fare along with what the proprietors call "new age Persian": a lighter blend of Mediterranean and Middle Eastern ingredients and techniques. Start with Bulgarian feta cheese (creamier and less salty than most feta) and grilled vegetables or an appetizer of pita bread and a warm whip of sautéed eggplant and lentils garnished with caramelized onions. Segue into fesenjune (chicken breast in a pomegranate and walnut sauce with aromatic rice), and finish up with squiggly Iranian glazed doughnuts called zulbia, or a bowl of rose and lime sorbet.

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