25 Years of Culinary
Artistry in Motion
*"Great food is more than a recipe—it is a performance of tradition, timing, and passion. For over two decades, our Master Chef has been perfecting the art of authentic, flame-grilled Persian cuisine, turning fresh ingredients into legendary neighborhood favorites.
Watch the video to step inside our kitchen and see the master craftsmanship behind your favorite dishes. From the sizzling open flames of our kabob grills to the delicate blending of saffron and sumac, this is the dedication and care cooked into every single bite we serve. This isn’t just dinner; it’s a 25-year culinary legacy brought straight to your table.*
HADI EGHBALI INTERVIEW
Experiences
Caspian Persian Cuisine
Caspian Persian Cuisine opened Jan. 1, but local diners have been enjoying food prepared by Master Chef Hadi Eghbali for decades. Hadi Eghbali and Mohsen Tehrani ran the Persian restaurant Molana for more than 25 years, less than 2 miles from their new location. (Its name was inspired by Rumi, who is often called Molana, an honorific title.)
Hadi Eghbali, with over 50 years of cooking experience starting from his youth in Iran, co-opened Caspian Persian Cuisine at 72 Bigelow Avenue in East Watertown, MA on January 1, 2026. He previously partnered with Mohsen "Moe" Tehrani to run the landmark Watertown Square restaurant Molana for over 25 years.
Certificates
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For 25 years, our commitment to your health and safety has been just as important as the flavors we create. We hold ourselves to the absolute highest industry standards, ensuring every meal is prepared in an environment of total compliance and care. Our kitchen proudly displays and maintains active, up-to-date certifications, including Certified Food Protection Manager credentials, Food Handler Certificates, Allergen Awareness Training, and Choke Saver/First Aid Certification. When you dine at our table, you are in the hands of fully certified, safety-first culinary professionals.
Credentials You Can Trust: Our Gold Standard of Excellence
Training and Safety Certifications
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Certified Food Protection Manager (CFPM): Required for at least one on-site manager or person-in-charge (such as ServSafe Manager).
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Food Handler Certificate: Required for general food-prep and kitchen staff in many states/counties.
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Allergen Awareness Training: Mandated in various jurisdictions for managers or lead staff to prevent severe food allergy reactions.
- Choke Saver / First Aid Certification: Local mandate for staff training on anti-choking procedures (like the Heimlich maneuver) if seating capacity exceeds specific thresholds.
- Food Handler Certificate: basic food safety, personal hygiene, and cross-contamination prevention
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Basic food safety principles
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Preventing cross-contamination
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Safe time and temperature control
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Personal hygiene and hand-washing
Behind the Scenes:Uncompromising Kitchen Hygiene
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A world-class culinary experience begins with a spotless foundation. Behind our kitchen doors, Master Chef and our dedicated culinary crew practice steady, rigorous sanitization protocols throughout the day. From continuous handwashing stations to the meticulous deep-cleaning of our stainless steel surfaces and equipment, we maintain a hospital-clean environment. We believe that true kitchen mastery requires a flawless standard of cleanliness, ensuring that every dish served to our loyal community is prepared with pristine care.
