Comparing Ghormeh Sabzi across three restaurants — an honest verdict

I ate Ghormeh Sabzi at three different restaurants in the same week to compare. The results were illuminating. The use of dried limes varied significantly — only one got it right. The sweet-sour with pomegranate profile should be consistent but interpretation differs widely.

the sofreh spread on the floor is the traditional Iranian dining setting. The best version came from a Tehran restaurant, 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 Ghormeh Sabzi is larger than you'd think.