First time trying Baghali Polo — completely converted

I had never tried Baghali Polo before this visit and I wasn't sure what to expect. The subtly bitter and complex taste hit immediately and made sense of the dish in a way descriptions never quite do. saffron is an ingredient I'd not encountered used quite like this before.

The a Tehran restaurant setting added something to the experience — this kind of food makes sense in that environment. Iranian cuisine has a 3000-year recorded history with influences on Arab, Turkish, and Central Asian cooking. My server recommended fresh pomegranate juice alongside and it was exactly right. I've been telling everyone to try Baghali Polo. Outstanding first encounter.