Home cooking attempt — Fesenjan from scratch

I spent an afternoon making Fesenjan from scratch following a traditional recipe. Getting barberries right was the main challenge — it's not as straightforward as it looks. The subtly bitter and complex result was rewarding once I got it right.

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