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.

Related Articles

Where to find the best Persian restaurants in Los Angeles

Bill Addison • Los Angeles Times • August 6, 2019
Anissa Helou speared a charred, oval slice of grilled donbalan — Farsi for lamb testicle — with her fork and considered her bite. The appearance and texture of the kebab resembled a supple sea scallop, though the flavor had a restrained gaminess,...
Taste of Tehran    Attari Sandwich Shop    Attari Grill    Hen House Grill    Nersses Vanak    Shamshiri Grill    Saffron & Rose    Rex Bakery    Wholesome Choice   

Newsletter: A food critic feeds his love for Lebanese cuisine at the source

Bill Addison • Los Angeles Times • August 17, 2019
I’ve been thinking lately about the ways that cuisines are transformed and reinterpreted when they’re translated from home cooking to a professional kitchen. It was the subject of my newsletter last week, in conversations with food writers Andy...

In celebration of Nowruz, one of L.A.'s best pop-ups delves into the seasonality of Persian cooking

Bill Addison • Los Angeles Times • March 25, 2023
Spring’s green shades were a tonic saturating the dishes served at the Azizam pop-up dinner on Monday night, held in the space recently vacated by Konbi in Echo Park. The meal began with sabzi khordan, a platter full of basil and other bunches of...

Woodfire Kabob in Laguna Hills Pays Attention to the Details in Everything, From the Rice to the Free Appetizer

Edwin Goei • OC Weekly • February 27, 2019
Say hello to koobideh and chelo. Photo by Edwin Goei If you’ve ever eaten kebab or koobideh at a Persian restaurant, you’ve had chelo. That’s the proper name for the steamed basmati rice on which your grilled meat rests, but it’s more than just...

A Persian food crawl with actress Shohreh Aghdashloo

Jenn Harris • Los Angeles Times • May 23, 2023
Spending an afternoon with Shohreh Aghdashloo is what I imagine hanging out with the president of the United States is like. There are selfies with fans, calls of adoration from across the street and even a photo opp with a smiling baby. As soon...