Pairing Fesenjan correctly — a note on fresh pomegranate juice

Most people overlook how much the right drink changes Fesenjan. I ordered it with fresh pomegranate juice and the sweet-sour with pomegranate elements of the dish sharpened considerably against the pairing. dried limes in particular became more prominent in a good way.

Iranian cuisine has a 3000-year recorded history with influences on Arab, Turkish, and Central Asian cooking. The a Tehran restaurant is where you learn these pairings — they evolved together. If you've been having Fesenjan with the wrong drink, try it correctly once. It's a genuinely different experience. The restaurant deserves credit for getting this right.