“Why would they try this?” she cried. “Taking pleasure in the crispness is The full point. It Certainly ruins the texture.” We encountered stews spooned over tahdig almost everywhere we ate. Her disdain never relented. The zeytoon parvardeh, smashed green olives marinated in pomegranate molasses and mint oil, superbly highlights https://olivebookmarks.com/story18147177/little-known-facts-about-traditional-persian-dishes-in-los-angeles