Iranian Kuku in L.A

Glenn Koenig/ Los Angeles Times

Kismet's kuku.

Persian ice cream in Los Angeles

Saffron & Rose, an ice cream shop in Los Angeles’ Little Tehran (Westwood Boulevard).

Water roses in Kashan and a bowl of faloodeh

The rose is indigenous to Iran and the country was the first place in the world to distil its petals to make rose water over 2,500 years ago. Each spring, the town of Kashan has an annual rose festival where you can watch rosewater being made, from the harvesting of the flowers, to the steaming of the petals.

During the festival the whole town erupts in a cacophony of colour and scent and there is nothing better than taking a moment to rest in shade of the afternoon sun with a bowl of faloodeh, a sweet and tangy sorbet made with rosewater, rice vermicelli and lime juice.

Really good tahdig, the Persian crispy rice

What we're into: Really good tahdig, the Persian crispy rice

Vegan Thanksgiving Food

Blueberry Ale, New England's Best

Unique taste.

Sasanian: drinking horn to pour wine

Evidence for how feasting vessels were used in the Sasanian world comes in part from preserved works in Iran and Central Asia.

This painting from a Sogdian palace depicts a feasting scene in which attendees use a drinking horn to pour wine.

Feasting Scene; Tajikistan, Panjikent; Sogdian period, 5th–8th century CE; Wall painting.

Chez Maurice in Tehran

A Comic and a publicity by Chez Maurice – Royal Tehran Hilton (Very famouse Reastaurant in the world, first time in Paris was opened in 1923).

Chez Maurice founded in 1975, is the most Parisian of Tehran's Franch Restaurants.

Bubble up

Story of TAH-DIG or OKOGE (in Japanese)

Traditionally (in the old days), both in Japan and Iran, where rice is a staple of every meal, it was one of the qualifications for the new bride to know how to clean, wash and prepare this pricy ingredient so there would be no waste. In most homes, a meal is not a meal until there is rice served in the menu. As similar as these two cultures are in many ways, there is one difference when it comes to rice. In Japan, (again, in the old days) a Japanese wife’s marriage was at stake, God forbid, if she would over-cook the rice, and there would be a crust/burnt (o’ko’ge) at the bottom of the pot. Whereas in Iran, how beautifully the Persian wife brown the bottom of the rice (tah-dig) was highly praised. Not only does a Persian wife put every effort into making the perfect tah-dig, but also dishes out the tah-digright on top of the dished out rice, to brag about it.Tah-dig is the most popular item on every lunch/dinner table and fought over. In 1950s, several Iranian families moved to Japan for varieties of opportunities. Though my family left after 10 years, some have stayed and assimilated to the point that they have adopted Japanese citizenship. There were so few of us that we all knew each other and children grew up together. To this date, we are in touch and grown into our fourth generations. All our households had Japanese rice-cookers for when we made Japanese dishes. One of the Dads, an astute man, obviously a tah-dig lover, took his idea/invention to the largest home appliance maker in Japan. A brilliant idea of rice-cooker which can make tah-dig! Though a shocking concept to the Japanese at the beginning, very soon they saw the Yen signs!!! Since early 1960s, every Iranian household in the world has not one, but two, three or four tah-dig making rice-cookers, each housewife’s prized possessions!