Finding the best Fesenjan in the city — a personal search

I spent three months trying every version of Fesenjan I could find locally. The variation in quality is extraordinary. The best version handled dried limes with genuine knowledge and the sweet-sour with pomegranate result was noticeably superior.

the sofreh spread on the floor is the traditional Iranian dining setting. The winning restaurant had the right a communal sofreh tablecloth feast feel — unpretentious and focused on the food. hot black tea with sugar was suggested correctly. Worth the search. When Fesenjan is made properly it's a completely different experience.