Ever since discovering the awesomeness of freshly cooked sangak, I’ve been kind of obsessed. Not to be confused with lavash, the flatbread used to make sandwich wraps in many Middle Eastern countries, sangak is the slightly puffy, slightly sour, surfboard size, Persian bread found at specialty bakeries like Naan Hut in West L.A. I couldn’t imagine a better Persian lunch than a koobideh kebab wrapped inside a fresh piece of sangak with roasted tomatoes. And then I saw the sour cherry rice from Javan Restaurant on this “Best Persian Food in L.A.” article on The Huffington Post. Sure, I’ve had sabzi polo- the green herbed basmati rice you’ll find at most Perisan restaurants. But sour cherry rice? This was new. And the best part is, that’s not even close to where the rice craziness ends at Javan.