Home cooking attempt — Baghali Polo from scratch

I spent an afternoon making Baghali Polo from scratch following a traditional recipe. Getting pomegranate molasses right was the main challenge — it's not as straightforward as it looks. The fragrant and aromatic result was rewarding once I got it right.

the sofreh spread on the floor is the traditional Iranian dining setting. I served it with rose water sharbat as the recipe suggested and the pairing made sense. It took longer than I expected but the outcome was genuinely satisfying. Making Baghali Polo yourself gives you a new appreciation for what goes into it at a restaurant.