Best Tahdig I've had — and I've tried a few

Having eaten Tahdig at several restaurants over the past year, I can say this version is the best. The rich and saffron-gilded quality is more pronounced here than anywhere else I've tried. barberries is handled with real knowledge — you can taste the difference.

This is proper a traditional Iranian home dinner cooking, not an adaptation for foreign tastes. rose water sharbat was the obvious choice and the combination was perfect. Iranian cuisine has a 3000-year recorded history with influences on Arab, Turkish, and Central Asian cooking. Would return for this dish alone.