• Homemade renditions of dishes that I indulged in overseas!


Frequently Asked Questions

Nooshe jân (literally may it nourish your soul) is the equivalent of bon appétit. When you thank someone for a meal, they will respond nooshe jân.
Rice—called polo in Farsi—is a staple side dish in Persian cuisine. It’s often prepared by steaming with oil or butter to create a crispy layer of rice on the bottom of the pot called tahdig (pronounced tah-deeg). Tah means bottom and dig means pot in Farsi—it’s literally what happens at the bottom of the pot.

This caramelized, crispy crust is often the most prized part of Iranian rice dishes such as katteh (rice simply steamed with water, oil, butter, and sometimes saffron), baghali polo (rice with dill and fava beans), and sabzi polo (herbed rice). In all of these dishes and more, rice is blanched to an al dente texture and then transferred to an oiled pan to finish cooking by steaming, during which time the oil at the bottom of the pan helps form the golden crispy tahdig.
Doogh is a chilled, fizzy and savory yogurt based drink that is popular in Iran, and can easily be called the national drink. It is the quintessential accompaniment with Persian meals, and is made with yogurt, herbs and some water or sparkling mineral water.

Often flavored with mint, it can also be made with other delightful flavors. It is served with lots of ice and is sometimes carbonated, and referred to as Persian coke or yogurt soda. This beverage is a bit similar to salty Indian lassi drink.
Tehrangeles is a portmanteau deriving from the combination of Tehran, the capital of Iran, and Los Angeles. A Persian community developed in Westwood, Los Angeles after the Islamic Revolution of 1979 prompted thousands of Iranians to flee to the United States.
There are places where you go for a tête-à-tête, and then there is Raffi’s Place in Glendale. This establishment promises a rollicking good time and its large open-air dining room simply adds to the good mood. Indeed, it is a favorite among friends dining en masse, so bring your best pals and settle in for some fun. You may even find yourself celebrating with the table next to you before too long—it’s that sort of joint.

The kitchen focuses on Persian and Middle Eastern cooking and the portions match the size of the dining room. Ghormeh sabzi, a bowl filled with tender beef chunks, kidney beans and spices, has a slightly sour, stick-to-your-ribs appeal; while charbroiled chicken, lamb and mahi mahi kebabs set atop fluffy rice are ever-satisfying standards.

"It's all about new techniques, simplifying old techniques, and consolidating steps. Making things go faster, but not worse." ~ Martha Stewart

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