Why Baghali Polo deserves more attention

Baghali Polo rarely gets the international recognition it deserves. The subtly bitter and complex complexity is genuine, not simple, and the technique involved in using saffron correctly takes real skill.

the sofreh spread on the floor is the traditional Iranian dining setting. I encountered it first in a Tehran restaurant and that context helped me understand it properly. doogh yoghurt drink is the natural accompaniment and the combination makes the case for the dish. If you haven't explored this cuisine seriously, Baghali Polo is the dish to start with.