For many Persian families, a meal is a kind of performance. It’s saffron-stained fingertips clouding a freshly sacrificed manicure. Chimes of chatter between khalehs and other aunties playing an ...

Add Yahoo as a preferred source to see more of our stories on Google. This combination of photos shows photo Omid Roustaei, left, and his cookbook "Bitter & Sweet: Global Flavors from an ...

Mealtimes by the Caspian Sea were always displays of abundance. Omid Roustaei's extended family would gather every summer, swimming at the beach in the morning and returning to mounds of food at the ...

Wagyu chenjeh kabob, with Australian wagyu, Roya fenugreek seasoning and tarragon chimichurri The Babajooni, a beluga gold line vodka martini with lemon and white sturgeon caviar The Talla, with ...

Right off the bat, Kyra spoils us with choices. In cold platter, they have the Arabic Muttabal and Persian style Kashk-e Bademjan based on brinjal (aubergine), the walnut-based Anatolian dip Muhammara ...

On any given weekday during lunch, the intimate space at Kuluck Persian Restaurant is packed with a wide mix of people speaking in a cacophony languages, both familiar and foreign. Middle Eastern ...

The smell of burning charcoal at Farmers Market in downtown San Luis Obispo brings people to authentic Persian kebabs each Thursday night. Shekamoo Grill is known for its stand at the market — and now ...

Sara Akhavan is a writer, creative director, and marketing professional living in Southern California by way of North Carolina. For many Persian families, a meal is a kind of performance. It’s saffron ...

Mealtimes by the Caspian Sea were always displays of abundance. Omid Roustaei’s extended family would gather every summer, swimming at the beach in the morning and returning to mounds of food at the ...