The Ghormeh Sabzi I grew up eating — memory as a review

I grew up eating Ghormeh Sabzi and have strong opinions shaped by memory. The version here triggered that recognition in the first bite — the subtly bitter and complex was right, saffron was handled the way it should be.

Iranian cuisine has a 3000-year recorded history with influences on Arab, Turkish, and Central Asian cooking. Growing up it was always a Persian New Year nowruz celebration, which shaped my reference point entirely. rose water sharbat alongside it is the only way it makes sense to me. It's hard to be objective about food you have emotional history with, but objectively: this is very good.