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Nadia Tehran - Dozakh: All Lovers Hell Music Album Reviews

The debut album from the Iranian-Swedish artist offers a fascinatingly dark take on romantic love, filled with images of violence and devastation.
Dozakh: All Lovers Hell, the debut album from Iranian-Swedish artist Nadia Tehran, begins with a recording of her immigrant father, Ali Kardar, saying that he’s not afraid of death. He’s in the middle of describing a near-fatal experience during his time as a soldier in the Iran-Iraq war. “I wake up with unbelievable pain that isn’t just pain from my legs, it’s pain through my whole soul,” he recounts in Swedish. “I didn’t even realize that my leg was gone.” And with that harrowing image, Tehran sets up Dozakh, an album examining emotional purgatory and devastation in all its forms.

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Gluten-Free Peach Crisp

The buttery, crunchy topping for this easy gluten-free peach crisp is made with almond flour and oats instead of wheat flour, and sliced almonds add additional crunch. Make this crisp at the height of summer when fresh peaches are at their best. Served as it is or with a dollop of vanilla ice cream, it's sure to be a crowd-pleasing summer dessert.

Nutrition Profile
  • Egg Free
  • Soy-Free
  • Gluten-Free
  • High Fiber
  • Low Sodium
  • Vegetarian
Ingredients
  • 6 cups sliced peeled fresh ripe peaches (about 5)
  • 2 tablespoons cornstarch
  • ¼ cup granulated sugar plus ⅓ cup, divided
  • ½ cup almond flour
  • ⅓ cup packed light brown sugar
  • 1 teaspoon ground cinnamon
  • ½ teaspoon salt
  • 6 tablespoons cold unsalted butter, cubed
365 Everyday Value® Organic Butter
Everyday Savings
  • ⅔ cup gluten-free old-fashioned rolled oats (see Tip)
  • ½ cup sliced almonds
Preparation
Prep - 10 m
Ready In - 55 m
  1. Preheat oven to 375°F. Lightly coat a 11-by-7-inch baking dish with cooking spray. Toss peaches with cornstarch and ¼ cup granulated sugar in a large bowl. Spread the peach mixture in the prepared baking dish. 
  2. Combine almond flour, brown sugar, cinnamon, salt and the remaining ⅓ cup granulated sugar in a medium bowl. Using a pastry cutter or your hands, work butter into the mixture until it's pea-sized. Stir in oats and almonds. Distribute the oat mixture evenly over the peaches. 
  3. Bake the crisp until golden and bubbly, about 40 minutes.
  • Tip: People with celiac disease or gluten sensitivity should use oats labeled "gluten-free," as oats are often cross-contaminated with wheat and barley.

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Nutrition Information
  • Serving Size: ¾ cup
  • Per Serving: 251 calories; 13 g fat(5 g sat); 3 g fiber; 34 g carbohydrates; 4 g protein; 9 mcg folate; 18 mg cholesterol; 26 g sugars; 18 g added sugars; 515 IU vitamin A; 6 mg vitamin C; 37 mg calcium; 1 mg iron; 120 mg sodium; 233 mg potassium
  • Carbohydrate Servings:
  • Exchanges: 2½ fat, 1½ other carbohydrate, ½ fruit

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