I was keen on Azizam right away, notably to the winking use with the hashtag #notjustkebabs in its early social networking posts. The zeytoon parvardeh, smashed inexperienced olives marinated in pomegranate molasses and mint oil, beautifully highlights the cuisine’s penchant for sourness. The kofteh tabrizi, a braised beef and rice https://bookmark-template.com/story20629084/top-guidelines-of-grilled-persian-kebobs-in-los-angeles