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…
Read full review →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 …
Read full review →I grew up eating Tahdig and have strong opinions shaped by memory. The version here triggered that recognition in the first bite — the sweet-sour with pomegranate was right, pomegranate molasses was handled the way it should be. Iranian cuisine has a 3000-year recorded history with influences on Ar…
Read full review →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 …
Read full review →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…
Read full review →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…
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