Fesenjan

Having eaten Fesenjan at several restaurants over the past year, I can say this version is the best. The sweet-sour with pomegranate quality is more pronounced here than anywhere else I've tried. fenugreek is handled with real knowledge — you can taste the difference. This is proper a traditional I…

Fesenjan here was solidly made — fragrant and aromatic without anything to complain about. saffron was present and handled reasonably. But something was missing from the depth that this dish should have. Iranian cuisine has a 3000-year recorded history with influences on Arab, Turkish, and Central …

Fesenjan at this place was fine. The rich and saffron-gilded flavour was there but not distinguished. pomegranate molasses was present in the right quantities but without the care that makes the difference. You can taste when something is being made to a formula. Iranian cuisine has a 3000-year rec…

I'm sceptical of any restaurant claiming to do Fesenjan well, having been disappointed often enough. This one delivered. The rich and saffron-gilded base was authentic and the use of barberries showed real knowledge. the sofreh spread on the floor is the traditional Iranian dining setting. The atmo…

I made Fesenjan for eight guests who had varying familiarity with the cuisine. Every single person asked for the recipe. The fragrant and aromatic profile was the main talking point — no one had quite experienced fenugreek used that way before. the sofreh spread on the floor is the traditional Iran…

I grew up eating Fesenjan and have strong opinions shaped by memory. The version here triggered that recognition in the first bite — the rich and saffron-gilded was right, saffron was handled the way it should be. Iranian cuisine has a 3000-year recorded history with influences on Arab, Turkish, an…

I first ate Fesenjan on a trip five years ago and have been searching for a version this good ever since. This restaurant finally delivered the rich and saffron-gilded quality I remembered. barberries was handled correctly — something most restaurants here get slightly wrong. the sofreh spread on t…

I spent three months trying every version of Fesenjan I could find locally. The variation in quality is extraordinary. The best version handled dried limes with genuine knowledge and the sweet-sour with pomegranate result was noticeably superior. the sofreh spread on the floor is the traditional Ir…