The very first is usually a squat rectangular with ridges down the perimeters. The latter is like a blob of funnel cake, the strands of dough in loose bumpy swirls. Equally are swamped in syrup, immoderately sweet, sticky instead of very crisp. Even though Aghdashloo was born in Iran, she https://bookmarkingace.com/story18044042/everything-about-best-persian-food-in-los-angeles