Street food Ghormeh Sabzi — the authentic version

The best Ghormeh Sabzi I've ever had came from a street stall, not a restaurant. The sweet-sour with pomegranate intensity was completely different — more direct and uncompromised. pomegranate molasses was used without hesitation, the way it should be.

Iranian cuisine has a 3000-year recorded history with influences on Arab, Turkish, and Central Asian cooking. The a communal sofreh tablecloth feast setting meant eating standing up or on a low stool, which is how this food is supposed to be encountered. doogh yoghurt drink was sold right next to it. Don't wait to find the 'right' restaurant. Find the street version first.