Chef Hoss Zare in San Francisco

He learned the cuisine from an impeccable source: His mother, Afsaneh — his parents emigrated here in 2012 — works at her son’s side, preparing hundreds of kabob koobideh, hand-chopping mountains of herbs for ghormeh sabzi, the fragrant Persian herb stew, and helping Ghasemi host a series of Persian pop-up dinners to sold-out crowds. The next one will celebrate No-Rouz on March 21.