"Nersses Vanak’s origin story spans over 60 years, three generations, and two continents. Originally opened in Tehran in 1960 — a black-and-white photo of the original restaurant hangs in the Glendale dining room — the restaurant is a staple destination for dizi, a hearty slow-cooked stew made with lamb, chickpeas, warming spices, and black lime. The dish is served with freshly baked taftoon, a Persian flatbread." - Melody Barooni
