Home cooking attempt — Mirza Ghasemi from scratch

I spent an afternoon making Mirza Ghasemi from scratch following a traditional recipe. Getting saffron right was the main challenge — it's not as straightforward as it looks. The rich and saffron-gilded result was rewarding once I got it right.

the sofreh spread on the floor is the traditional Iranian dining setting. I served it with rose water sharbat as the recipe suggested and the pairing made sense. It took longer than I expected but the outcome was genuinely satisfying. Making Mirza Ghasemi yourself gives you a new appreciation for what goes into it at a restaurant.