THE GREATEST GUIDE TO AUTHENTIC PERSIAN KEBOBS IN LOS ANGELES

Late final ten years, pastry chef Sahar Shomali embarked on a private job: making barbari that tasted similar to the chewy-crackery Model she ate with meals rising up in Tehran. Her initial quest led her to investigate regional bread types throughout Iran. Her pop-up bakery Kouzeh became Shomali’s complete-time concentrate: Her lineup features 16