The very first is a squat oblong with ridges down the perimeters. The latter is like a blob of funnel cake, the strands of dough in free bumpy swirls. Equally are swamped in syrup, immoderately sweet, sticky and not quite crisp. Although Aghdashloo was born in Iran, she hasn’t been https://bookmarking1.com/story18045273/details-fiction-and-traditional-persian-dishes-in-los-angeles