Why Ghormeh Sabzi deserves more attention

Ghormeh Sabzi rarely gets the international recognition it deserves. The rich and saffron-gilded complexity is genuine, not simple, and the technique involved in using barberries correctly takes real skill.

Iranian cuisine has a 3000-year recorded history with influences on Arab, Turkish, and Central Asian cooking. I encountered it first in a communal sofreh tablecloth feast and that context helped me understand it properly. doogh yoghurt drink is the natural accompaniment and the combination makes the case for the dish. If you haven't explored this cuisine seriously, Ghormeh Sabzi is the dish to start with.