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<v Speaker 1>Tarrange restaurant.

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<v Speaker 2>Restaurant is what we are talking about for our small

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<v Speaker 2>business Shout out today, Tarrange restaurant that is on Limburg

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<v Speaker 2>Drive in Los Angeles.

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<v Speaker 1>Where is Lyndbrook Drive in Los Angeles?

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<v Speaker 3>NOAs we are very close to Wheelshair okay and Westwood by.

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<v Speaker 4>Hammer Museum.

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<v Speaker 2>Okay, Okay. So NAS is joining us now nas Parage.

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<v Speaker 1>Like three times you're listening to me practice. I was

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<v Speaker 1>listening to her when she said it, thank you.

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<v Speaker 2>For joining us. You all specialize in Persian food and

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<v Speaker 2>this looks fantastic, kebabs and the like.

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<v Speaker 1>I was just telling you off the air.

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<v Speaker 2>I have read so many articles that say Mediterranean diet

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<v Speaker 2>is the way to go in terms of as Richie

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<v Speaker 2>would put it, getting ready for summer, and that is

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<v Speaker 2>what you specialize in. Hearing the fileman on kebobs, the lamb, kebabs, chicken,

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<v Speaker 2>all of that, just to scratch the surface of what

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<v Speaker 2>your specialties are.

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<v Speaker 3>Yes, yes, yes, So first of all, thank you so

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<v Speaker 3>much for inviting me. It's an honor to be here. Honestly,

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<v Speaker 3>I've been a huge fan of yours for years. You're

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<v Speaker 3>one of the reasons that my English is kind of better.

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<v Speaker 5>That's the greatest compliment I think that we could receive.

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<v Speaker 4>Thank you very much, just we don't speak no, not.

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<v Speaker 3>Yes, actually, and I was quite pleased to see these

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<v Speaker 3>articles that is coming in the last four to five

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<v Speaker 3>years that Mediterranean diet is actually one of the best

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<v Speaker 3>diets to lord the heart disease, lord of cancer, because honestly,

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<v Speaker 3>it is very very clean food. We don't have anything

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<v Speaker 3>deep fried, we don't have anything preserved. We don't use

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<v Speaker 3>any artificial ingredients in our food. It is basically everything

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<v Speaker 3>is steamed or it is grilled.

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<v Speaker 4>And we do a lot of olive oil.

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<v Speaker 3>My brother and I started this restaurant when I was

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<v Speaker 3>twenty five four years old, about a year and a

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<v Speaker 3>half when we moved to the US. Really didn't know much.

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<v Speaker 3>He has this amazing brilliant business mind, and I love

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<v Speaker 3>cooking and hosting, and restaurant.

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<v Speaker 4>Was the way to go.

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<v Speaker 3>So if you started in Torrance, it was a small,

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<v Speaker 3>small restaurant in the corner of Applauza, right in front

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<v Speaker 3>of my community college. And longer story, so four years

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<v Speaker 3>later we wanted to do something a little bit bigger

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<v Speaker 3>and better, and we started in Westwood Village, in the

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<v Speaker 3>heart of Persian community, as a lot of people call

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<v Speaker 3>it Teheranjals and honestly, so many persons there. If I

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<v Speaker 3>lived in Westwood, I couldn't talk English.

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<v Speaker 1>Yeah, I guarantee you that.

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<v Speaker 2>So I bet that that's.

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<v Speaker 1>Very welcome there.

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<v Speaker 2>Like I mean, you must be very busy.

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<v Speaker 3>It is very busy. However, there's a lot of competition

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<v Speaker 3>because there's like a zillion Persian restaurants to choose from,

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<v Speaker 3>so we had to find a way to stand out.

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<v Speaker 3>So we made it very modern and we made everything

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<v Speaker 3>that we have scratch. We don't have a freezer in

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<v Speaker 3>the restaurant.

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<v Speaker 1>And that's gotta be a lot of turnover then for supply.

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<v Speaker 3>For it is we go shopping four times a week.

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<v Speaker 4>But it worth it, it worth it. Yeah, you can.

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<v Speaker 3>You can taste food. It is fresh. This is what

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<v Speaker 3>we have at home. I've been eating our food for

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<v Speaker 3>nine years and I don't get tired of it. So

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<v Speaker 3>I think it's a pretty good time, right.

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<v Speaker 2>I don't think I get tired of Yeah. So you

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<v Speaker 2>and your brother run the place. This is something that

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<v Speaker 2>you have talked about for a long time, and your

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<v Speaker 2>parents did. They grew up, grew up cooking.

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<v Speaker 3>And my mom is a fantastic cook, but she was

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<v Speaker 3>a teacher. My dad was a banker, so we had

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<v Speaker 3>no idea how to run a business. But we started

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<v Speaker 3>from this small restaurant and a lot of by a

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<v Speaker 3>little We learned from the curves, from the things we

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<v Speaker 3>were at a points that we were running out of

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<v Speaker 3>chicken would run to raups, buy chicken, bring it back,

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<v Speaker 3>cook it and sell it, and we would deliver the

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<v Speaker 3>food ourselves. So it was crazy journey. We had to

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<v Speaker 3>like clean everything and it was a small restaurant business.

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<v Speaker 3>But with all the opps goals, I think everything you

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<v Speaker 3>learn it just makes you better and stronger and a

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<v Speaker 3>little bit more resilience.

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<v Speaker 2>Yeah, so what do they think? What do your parents

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<v Speaker 2>think about it?

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<v Speaker 3>Oh?

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<v Speaker 4>They love it.

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<v Speaker 3>My mom she's still a little bit iffy about me

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<v Speaker 3>not becoming a doctor, but.

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<v Speaker 4>I think.

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<v Speaker 3>But sometimes when I complain that i'm a little tyre,

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<v Speaker 3>She's like, do you want to.

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<v Speaker 4>Go and just go meeting.

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<v Speaker 3>I'm like, Mom, I got my master's from Berkeley, You're fine,

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<v Speaker 3>And she's like, just just just putting your thought out there.

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<v Speaker 2>And your brother's kind of doing banking, I mean with

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<v Speaker 2>the business.

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<v Speaker 3>He has this brilliant mind of business and financial which

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<v Speaker 3>I don't.

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<v Speaker 4>I just cock and I love it. But yeah, he has.

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<v Speaker 3>This amazing, you know, brilliant mind of business ownership, getting

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<v Speaker 3>things together, having finding shortcuts, bringing people together, dealing with

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<v Speaker 3>the backstaff, which I think it's a great.

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<v Speaker 2>Good combination for the both of you.

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<v Speaker 4>Do you fight We do not.

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<v Speaker 1>Wow.

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<v Speaker 4>Yes, you're very very close family, very close and.

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<v Speaker 1>Means sometimes that means that you fight more.

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<v Speaker 3>Yeah, but no, because he does his own thing and

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<v Speaker 3>I do my own thing, and sometimes it's just like

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<v Speaker 3>talk it out. And every time that we cannot talk

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<v Speaker 3>something out, it's always my mom and dad are like stopping.

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<v Speaker 5>You brought us some food for us to check out.

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<v Speaker 5>And I'm most amazed at the three different kinds of

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<v Speaker 5>rice that you have on here.

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<v Speaker 1>Can you explain what they are?

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<v Speaker 4>Of course?

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<v Speaker 3>So the first one is the white rice. It is

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<v Speaker 3>a buzz muddy rice. The way that we cook our

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<v Speaker 3>rices as Persians, it's a little bit different than other rices.

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<v Speaker 3>We soak our rice overnight and it takes about forty

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<v Speaker 3>minutes for it to be made, so the cook times

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<v Speaker 3>that are a bit less, but the way that it

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<v Speaker 3>is all separated grain from grain. It is a little

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<v Speaker 3>different than, for example, the Asian rices that we do have.

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<v Speaker 3>They're a little bit more sticky. So that one is

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<v Speaker 3>the normal rice. The other rice that you have is

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<v Speaker 3>barbary rice.

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<v Speaker 4>In Farci it is esch.

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<v Speaker 3>It is in a family the same family as gojiberries,

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<v Speaker 3>but a little bit more time.

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<v Speaker 1>You say it's very it's it's sweet with that. Those

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<v Speaker 1>are fun berries, yes.

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<v Speaker 4>What's called barberries.

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<v Speaker 5>Yes.

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<v Speaker 3>And the other one is fa bobbing and del rice.

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<v Speaker 3>Another Persian favorite. It is faba bean deal. It goes

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<v Speaker 3>really nice with chicken and lamb which I had a

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<v Speaker 3>little bit for you. And when it comes to our food,

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<v Speaker 3>we are specialized in meat and kebobs. So just to

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<v Speaker 3>get a little bit clear thinking on Persian kebobs, every

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<v Speaker 3>single meat that is grilled.

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<v Speaker 4>Over open fire is a kabob.

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<v Speaker 3>But we have different types of cab So we have

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<v Speaker 3>ground beef which is called kooby dee. We have the

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<v Speaker 3>chanky chicken which is called ju ja kabob. We have

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<v Speaker 3>the lamb chops we call them chice leak. We have

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<v Speaker 3>the ground beef that's kooby dee. So these are all

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<v Speaker 3>types of kebop. Every meat that you grill over open

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<v Speaker 3>fire is called the kebab.

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<v Speaker 1>Do you get you obviously have takeout.

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<v Speaker 5>I mean that's available through through the website Tourange Restaurant

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<v Speaker 5>dot com.

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<v Speaker 2>By the way, chick, and it's really tender.

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<v Speaker 3>That is our special dish, thank you. It's marinated in

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<v Speaker 3>it's a special marination for about twenty seven hours and

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<v Speaker 3>it's white meat because I don't like dark.

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<v Speaker 5>Yeah, that is because you don't like you guys are

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<v Speaker 5>over on Lindenbrook Drives over in the in the Westwood

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<v Speaker 5>Village area. Tourange Restaurant dot com on Instagram as well

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<v Speaker 5>Turange Underscore Restaurant Underscore La Nods. Thanks for coming in today.

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<v Speaker 4>Thank you very much.

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<v Speaker 3>I'm a little shout out for people who are living

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<v Speaker 3>a little bit far from Westwood area.

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<v Speaker 4>If you're opening another location in Manhattan Beach a name Tornge.

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<v Speaker 3>Nice, thank you and it's going to be open probably

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<v Speaker 3>end of June.

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<v Speaker 4>Bly let's see for summer construction work.

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<v Speaker 1>Yeah, excellent.

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<v Speaker 4>Oh that's a great location.

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<v Speaker 1>It's nice to meet you. Thanks for much.

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<v Speaker 3>A pleasure meeting you guys, and thank you so much

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<v Speaker 3>for having me over. I cannot wait to have you

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<v Speaker 3>guys in the

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<v Speaker 4>Restaurant Yes, thank you so much,