First time trying Tahdig — completely converted

I had never tried Tahdig before this visit and I wasn't sure what to expect. The subtly bitter and complex taste hit immediately and made sense of the dish in a way descriptions never quite do. dried limes is an ingredient I'd not encountered used quite like this before.

The a Tehran restaurant setting added something to the experience — this kind of food makes sense in that environment. Iranian cuisine has a 3000-year recorded history with influences on Arab, Turkish, and Central Asian cooking. My server recommended doogh yoghurt drink alongside and it was exactly right. I've been telling everyone to try Tahdig. Outstanding first encounter.