I stumbled upon Saffron & Rose last summer when I was house sitting for a friend in LA for two weeks. This place is amazing. I stopped in almost every night on my way home. The saffron pistachio was definitely my favorite.
It is called "Tehrangeles," not "Little Tehran."
--An Angeleno.
--An Angeleno.
3
Should "orchid root" be "orris root?"
Actually to eat the best Persian food you need to get invited to an Iranian friend's home for a meal. The standard restaurant food, i.e. kabob and rice, is not what Iranians eat at home. It is a treat you eat when you go out.
The real cuisine has a lot of veggies and herbs and fruits and rice and some meat in it. There are very few spices used with the exception of saffron which is used generously. Large quantities of herbs flavor many dishes.
The real cuisine has a lot of veggies and herbs and fruits and rice and some meat in it. There are very few spices used with the exception of saffron which is used generously. Large quantities of herbs flavor many dishes.
1
How Persians who emigrated must miss the place where these flavours originated. I can only imagine the fragrance of everyday life that they mean.
1
The Persian ice cream sounds similar to the Maras ice cream from Turkey, which is an unbelievable treat if you can get it (our son's best friend's parents come from near Maras, and he has brought us Maras ice cream on dried ice.)
2
Anyone have a suggestion on where to get Persian ice cream in New York?
6
So hard to get any decent Persian cuisine in NYC. We simply don't have the same volume of Iranian immigration here as they do in southern California. An enterprising Iranian chef would be able to make a fortune here.
3
Hop a plane to LA.
1
There's a large Persian population in Great Neck, Long Island. Perhaps there?