Meet the Man Who Introduced Persian Ice Cream to Los Angeles
It wasn't easy to get Angelenos used to Mashti Malone's rosewater sorbet with rice noodles. Almost 40 years later, Mashti Shirvani now makes 1,000 gallons of Persian ice cream every day.
Learning to Cook in a War Zone Makes You Appreciate Good Rice
During the Iran–Iraq War, Moh Narimani’s hometown of Ahvaz was evacuated. He remained to protect his house, but with no women around, he became an impromptu community cook. "The best Iranian chef is judged on who can make the nice rice,” he says.
This Woman’s Living Room Is Kuala Lumpur’s Best Persian Restaurant
After posting online and consulting with friends on the city’s best Persian food, I find myself in the plainly-decorated apartment of Iranian expat Ainaz Reihani.