The Next Generation of Persian Restaurants Offers More Than Just Kabobs | Eater
"A self-described “Persian country kitchen” that intentionally recreates the intimate, home-style rituals of Iranian family meals in a restaurant setting: cooks rely on minimal equipment (a few induction burners, a toaster oven, and Dutch ovens) to produce bubbling pots of stew, fragrant basmati rice and the much-fought-over crispy tahdig, evoking the warmth and informality of a family gathering." - Sara Akhavan
