Fesenjan for a dinner party — went down extremely well

I made Fesenjan for eight guests who had varying familiarity with the cuisine. Every single person asked for the recipe. The fragrant and aromatic profile was the main talking point — no one had quite experienced fenugreek used that way before.

the sofreh spread on the floor is the traditional Iranian dining setting. I explained the a Tehran restaurant context as I served it which helped people appreciate it fully. rose water sharbat was what I offered alongside and it worked perfectly. Excellent dinner party dish — impressive without being inaccessible.