Aghdashloo instructs me to squeeze the delivered lime wedges on to the fish, then dig in. The fish is cooked beautifully, crisp and flaky. The rice underneath is enlivened with the herbs, ample to make the mound appear inexperienced. Nevertheless Aghdashloo was born in Iran, she hasn’t been back in https://opensocialfactory.com/story17943504/the-ultimate-guide-to-best-persian-food-in-los-angeles