HELPING THE OTHERS REALIZE THE ADVANTAGES OF TRADITIONAL PERSIAN DISHES IN LOS ANGELES

Late final 10 years, pastry chef Sahar Shomali launched into a personal job: creating barbari that tasted like the chewy-crackery Model she ate with meals increasing up in Tehran. Her initial quest led her to exploration regional bread types throughout Iran. Her pop-up bakery Kouzeh grew to become Shomali’s comprehensive-time emphasis: Her lineup