The third time particularly charmed, because the setting was the restaurant that the pair experienced opened in Silver Lake days prior to. The zeytoon parvardeh, smashed green olives marinated in pomegranate molasses and mint oil, wonderfully highlights the cuisine’s penchant for sourness. The kofteh tabrizi, a braised beef and rice https://macrobookmarks.com/story18210181/getting-my-ca-to-work