Los Angeles Time - 08.08.2019

LATIMES.COM/FOOD THURSDAY, AUGUST 8, 2019F5

nan-e nokhodchi— finely
crumbed, cardamom-scented
cookies made with chickpea flour.

1659 Sawtelle Blvd., Los Angeles,
(310) 445-8799.

Ice cream at Saffron & Rose

A Westwood neighborhood
staple — founder Haji Ali Kashani-
Rafye arrived in America in 1974 —
sees crowds all day and until it
closes well past dark. I admire how
the shop groups its flavors, by fruit
(date, pomegranate and sour
cherry; a refreshing cucumber gets
lumped in here), floral (jasmine

and both pink and white rose; the

latter is subtler) and chocolate

and nutty (green pistachio, the

ubiquitous cookies and cream).

Faloodeh, threaded with thin

noodles and scented extrava-

gantly with rose water, and saf-

fron-pistachio hew most closely to

tradition, according to Helou. I’m

a fan of the orange blossom varia-

tion; handily, orange blossom

water doubles as a stomach-calm-

ing agent after a long day of eating.

1387 Westwood Blvd., Los Angeles,

(310) 477-5533, saffronroseice

cream.com.

Allen J. SchabenLos Angeles Times

Allen J. SchabenLos Angeles Times

Myung J. ChunLos Angeles Times

Allen J. SchabenLos Angeles Times

Dania MaxwellLos Angeles Times

Mel MelconLos Angeles Times

Top, Middle Eastern food expert

Anissa Helou; above, Nersses

Vanak’s ab-goosht/dizi, drained

of broth. Shoppers at Whole-

some Choice, right, drape fresh-

baked Iranian sangakover

shopping carts to cool.

Mel MelconLos Angeles Times

Darian Rafie eating ice cream at

Saffron & Rose, below; the kuku

sabzisandwich is on the menu at

Westwood’s Attari Sandwich Shop

and Attari Grill.

Mel MelconLos Angeles Times

Illustrations By

Parisa Parnian

For The Times