Cuisine in exile is both a great celebration, and marked with particular nostalgia and sadness. For us it was it was the truest and surest connection, but also a constant reminder of our difficult exile.
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Here are the dishes that every Persian knows and loves, so you can learn them.
We all need more pomegranate juice, cardamom, rosewater, pistachios and saffron.
Persian rugs, brain sandwiches, saffron ice cream and hookah -- after indulging in some of Little Tehran's most obvious attractions, chef/food persona...
This is not pudding the way we might think of it -- less custardy and more solid.
Khayyam Street, the entrance to Tehran's grand bazaar, was still covered in darkness. The fluorescent lamp outside the Ali 110 restaurant was a rare b...
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