Why Mirza Ghasemi deserves more attention

Mirza Ghasemi rarely gets the international recognition it deserves. The sweet-sour with pomegranate complexity is genuine, not simple, and the technique involved in using dried limes 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 Tehran restaurant and that context helped me understand it properly. hot black tea with sugar is the natural accompaniment and the combination makes the case for the dish. If you haven't explored this cuisine seriously, Mirza Ghasemi is the dish to start with.