Comparing Baghali Polo across three restaurants — an honest verdict

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 recorded history with influences on Arab, Turkish, and Central Asian cooking. The best version came from a traditional Iranian home dinner, which felt authentic. fresh pomegranate juice was offered at all three but only one knew how to serve it properly. The gap between mediocre and excellent Baghali Polo is larger than you'd think.