Newsletter: Two Iranian American food writers talk Persian restaurant menus and home cooking

In this week's Tasting Notes newsletter, critic Bill Addison talks with Iranian American food writers Andy Baraghani and Naz Deravian about Persian cooking at home and in restaurants.
Bill Addison • Los Angeles Times • August 10, 2019
The world is insanely small. I’m sitting outside a bakery-cafe in Tallinn, Estonia, called Røst; it makes amazing, elaborately latticed cardamom buns. A couple just sat down next to me. They live in Orange County. The husband, Sol, mentions he is...
The full article can be read on the Los Angeles Times website.

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