Baghali Polo

I took a cooking class specifically to learn how to make Baghali Polo correctly. The instructor explained why barberries is used the way it is — something I'd never understood from just eating it. The subtly bitter and complex result when you make it yourself is different. the sofreh spread on the …

I ate Baghali Polo at three different restaurants in the same week to compare. The results were illuminating. The use of saffron varied significantly — only one got it right. The fragrant and aromatic profile should be consistent but interpretation differs widely. Iranian cuisine has a 3000-year re…