Street food Ash Reshteh — the authentic version

The best Ash Reshteh I've ever had came from a street stall, not a restaurant. The rich and saffron-gilded intensity was completely different — more direct and uncompromised. saffron was used without hesitation, the way it should be.

Iranian cuisine has a 3000-year recorded history with influences on Arab, Turkish, and Central Asian cooking. The a communal sofreh tablecloth feast setting meant eating standing up or on a low stool, which is how this food is supposed to be encountered. hot black tea with sugar was sold right next to it. Don't wait to find the 'right' restaurant. Find the street version first.