Finding the best Ash Reshteh in the city — a personal search

I spent three months trying every version of Ash Reshteh I could find locally. The variation in quality is extraordinary. The best version handled fenugreek with genuine knowledge and the rich and saffron-gilded result was noticeably superior.

Iranian cuisine has a 3000-year recorded history with influences on Arab, Turkish, and Central Asian cooking. The winning restaurant had the right a communal sofreh tablecloth feast feel — unpretentious and focused on the food. rose water sharbat was suggested correctly. Worth the search. When Ash Reshteh is made properly it's a completely different experience.