Home cooking attempt — Ghormeh Sabzi from scratch

I spent an afternoon making Ghormeh Sabzi from scratch following a traditional recipe. Getting barberries right was the main challenge — it's not as straightforward as it looks. The sweet-sour with pomegranate result was rewarding once I got it right.

Iranian cuisine has a 3000-year recorded history with influences on Arab, Turkish, and Central Asian cooking. I served it with doogh yoghurt drink as the recipe suggested and the pairing made sense. It took longer than I expected but the outcome was genuinely satisfying. Making Ghormeh Sabzi yourself gives you a new appreciation for what goes into it at a restaurant.