How KONJ Café is redefining Persian cooking in Edinburgh
KONJ Café in Edinburgh is more than just a restaurant, it’s a celebration of Persian culture, tradition and shared experience.
Founded by chef patron Faranak Habibi, who was born in Sanandaj, Iran, KONJ opened in 2019 with a clear vision: to bring authentic Persian cuisine to a modern dining audience while staying true to its roots. Drawing on family recipes and generations of culinary heritage, the restaurant serves 100% halal dishes prepared with fresh ingredients and care.
As the business grew, so did the challenges. Maintaining consistency across labour-intensive dishes such as stews and rice, especially during busy services, placed increasing pressure on the kitchen team.
By introducing RATIONAL cooking systems, KONJ was able to evolve its approach without compromising authenticity. “this has helped me a lot in the operation,” says Faranak. Cooking processes are now more controlled and efficient, reducing both cooking times and physical strain on the team.
Rice preparation, a cornerstone of Persian cuisine, has been significantly streamlined. “with the iVario, one person can do the same amount of rice in less than ten minutes and much better quality,” she explains, highlighting the impact on both efficiency and consistency.
The improvements extend across the kitchen, with better control over cooking supporting a more structured workflow while also helping to reduce energy consumption. For Faranak, sustainability was an important factor: “my main aim was cutting the use of gas in the kitchen.”
Today, KONJ Café continues to deliver high-quality, authentic dishes, even at peak times, while operating more efficiently behind the scenes. The result is reflected in the guest experience.
“I’ve seen happy faces, happy customers, and return customers. That is my reward.”
