#tehrangeles

[organic-verse26]

(8’) Iran 0-1 New Zealand

Tehran 4:43am 🌙

Auckland 1:13pm 🌤️

Los Angeles 6:13pm 🌅

[dynamicsofthecity]

We had a saying in our community, don't unpack your suitcase, we thought any day things would change and we would go back. But it's been 32 years and we are still here.

Homa Shahar

From Santarlasci’s interview (2022).

[letternoon]

Nargess Hashemi Satellite View from 500 m - Housing Complex for Crafts People and the Research of Handicraft, 2017. Pen, pencil and gouache on cotton paper, 100 x 70 cm. ⠀⠀ ◆ ◇ ◆ ◇ ◆ ◇ ⠀⠀ #iranianartist #worksonpaper #nargesshashemi #galleryivde #drawing #contemporaryartist #collectors #persian #tehrangeles #basel #artanddesign #artblogger #artheals #soloshow #pattern #alserkalavenue #galleryivde #letternoon #artinspiration #craft #handicraft #archlovers #architecturaldrawing #newmiddleeastbydesign

[organic-verse26]

Iran 2-2 New Zealand (FT)

That was also an entertaining game!! 👏 I’ll tell ya what .. Team Melli COULD’VE won the game since the Kiwis were in a tight defensive mode towards the end. So-Fi stadium was pro Iranian last night, Tehrangeles came out in full force. ✌️

🏟️

[rashardmro]

M.I.A. - Reload

[rashardmro]

Eden Gebreselassie, Trhas Tareke and Rahel Haile - Ashenda | ኣሸንዳ - New ...

[rashardmro]

Helen Berhe & Ali Birra - SIIYAADEE - New Ethiopian Music 2018 (Official...

[persianatpenn]

First taste of Iranian food in Tehrangeles

Visiting Los Angeles this Thanksgiving weekend, I knew I had to try Iranian food. LA has the largest Iranian diaspora community in the world, and presents the best opportunity to taste authentic Iranian food. My friends and I settled on a restaurant called Raffi's Place, which was filled to the brim with customers. Before going, I already knew I wanted to try the stews (khoresht), since they are a cornerstone of Iranian cuisine and seemed pretty unique to me.

We ordered ghormeh sabzi, fesenjan, lamb rack and albaloo polo (rice cooked with cherries). When it arrived, I was surprised by how large the portions were, especially the rice. It also came with lavash, a wafer-thin nan, and a side dish with raw radish, onions and herbs, which I learnt was called sabzi khordan. It was my first time trying these dishes, and the flavours they presented were new to me. Ghormeh sabzi had a herbal taste reminiscent of a Malay dish with cassava leaves; Fesenjan tasted fruity and sweet, while the polo had an aromatic profile with a sweet and tangy flavour.

The large portions and side dishes (lavash and sabzi khordan) reminded me of my dining experiences in Tajikistan. I enjoyed the ability to savour different flavours in one sitting, as compared to Singaporean food, which is usually restricted to individual dishes. Also, as someone adventurous with new food, I was surprised how I found it difficult to be accustomed to these dishes. I was unaccustomed to sweet dishes in meals, so I found fesenjan too sweet, while ghormeh sabzi too filling with the beans.

As I returned to the familiar taste of baklava for dessert, I was humbled by the myriad of flavours that different parts of the world have to offer, and reaffirmed the importance of cultural exploration, for you never know what you'd discover.