Critic BillAddison talks Persian cooking with Iranian American food writers Andy Baraghani and Naz Deravian.
published last year. Both of them graciously shared recommendations with Helou and me during our restaurant tour.
Few Persian restaurants across America veer from the kebab-centric model. For divergence, Baraghani points outin Brooklyn; Nasim Alikhani opened the restaurant last year; the mains on her menu lean toward stews and dishes such as chicken served in plum and saffron sauce.
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