The third time especially charmed, since the location was the restaurant which the few had opened in Silver Lake times prior to. The zeytoon parvardeh, smashed eco-friendly 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://meshbookmarks.com/story18104881/5-simple-statements-about-persian-grilled-chicken-in-los-angeles-explained