Tahdig

I'm sceptical of any restaurant claiming to do Tahdig well, having been disappointed often enough. This one delivered. The rich and saffron-gilded base was authentic and the use of saffron showed real knowledge. Iranian cuisine has a 3000-year recorded history with influences on Arab, Turkish, and …

I made Tahdig for eight guests who had varying familiarity with the cuisine. Every single person asked for the recipe. The sweet-sour with pomegranate profile was the main talking point — no one had quite experienced fenugreek used that way before. Iranian cuisine has a 3000-year recorded history w…

I've now had Tahdig prepared traditionally and in a modern interpretation. Both are interesting. The traditional version emphasises dried limes in the way the sofreh spread on the floor is the traditional Iranian dining setting. The rich and saffron-gilded character is more pronounced and direct. T…

What sets Tahdig apart is the handling of pomegranate molasses. In lesser versions this is treated as a background note. Here it's central and the fragrant and aromatic result shows it. I've started buying it to cook with at home after this experience. Iranian cuisine has a 3000-year recorded histo…

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 Irania…

I underestimated Tahdig. The sweet-sour with pomegranate description didn't prepare me for the reality. fenugreek brings a heat or pungency that builds steadily rather than hitting upfront. By halfway through I was sweating but couldn't stop eating. Iranian cuisine has a 3000-year recorded history …