“Why would they do that?” she cried. “Having fun with the crispness is the whole place. It absolutely ruins the texture.” We encountered stews spooned in excess of tahdig everywhere you go we ate. Her disdain never relented. Although Aghdashloo was born in Iran, she hasn’t been back in forty https://mypresspage.com/story3449069/details-fiction-and-traditional-persian-dishes-in-los-angeles