The Oscar-nominated actress shares her favorite dishes and ingredients on a Persian food crawl through the Tehrangeles area in Los Angeles.
The first woman to practice the ancient Iranian art of epic storytelling, Gordafarid inspires the Iranian diaspora as women fight for their rights back home.We are at Toranj for the ghormeh sabzi, a hearty green vegetable stew recognized as the unofficial dish of Iran. And for tahdig, the prized, nearly scorched layer formed at the bottom of a pan of rice.
Fresh out of the clay oven at Toranj: taftoon flatbread — thin, crisp and mottled with brown bubbles. “I’ve been living my best life in America for the past 35 years,” she says, flipping the cap on a can of Coke. “I preserve the beautiful parts of my culture that I’m comfortable with. Food is one of them.”
Details of items purchased at Jordan Market during a food crawl with actress Shohreh Aghdashloo and Los Angeles Times Food columnist Jenn Harris.As we make our way to Jordan Market, people on the street call to Aghdashloo.“Do you know who you’re walking with?” a man asks as he runs out of a nearby restaurant. “She’s amazing. The best!”As soon as Aghdashloo walks into the market, she heads straight to the register. The man working the register sees her and smiles.
“Dried dill, cloves, cinnamon. Onion powder. Bay leaves. This yogurt dip seasoning. Just pour a little on top of your yogurt. Iranian cheese. The jams. Pickled garlic to keep the skin shining. Persian tea, of course.”
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