On the tins are ornate designs, both inside and out, reminding me of the most intricate Persian miniatures or the crystal ewers in the Keir Collection at the Dallas Museum of Art. They—and their ...

Fariba Nafissi demonstrates how she makes toot, a candy frequently served during Nowruz celebrations, at her ZozoBaking Studio. (Mariah Tauger / Los Angeles Times) The golden glow of late afternoon ...

We showed up at her home without an appointment, but Monir Hosseini, owner of White Orchid bakery, invited Phoenix New Times in with a big smile on her face (and rollers in her hair). “Would you like ...

Don’t read this if you’re hungry, because we’re talking holiday desserts. I’ve made Christmas cookies and babka before, but this holiday baking season I wanted to try something the Persian side of my ...

HERE’S WHY I serve Persian tea sweets for Passover. It’s sort of a long story. And it begins with a riddle: How can a person be Iranian and Jewish, but not an Iranian Jew? This is the brain-twister I ...

In 2018, pastry chef Sahar Shomali was between restaurant jobs — she’d concluded career-making stints at Spago and Lucques and would soon be making desserts at Hearth & Hound — when she was gripped by ...

Zeytoon Parvardeh, marinated olives with pomegranate molasses, garlic and walnuts from the Persian menu, Mondays and Tuesdays ...