Spice level warning — Tahdig is not what I expected

I underestimated Tahdig. The sweet-sour with pomegranate description didn't prepare me for the reality. fenugreek brings a heat or pungency that builds steadily rather than hitting upfront. By halfway through I was sweating but couldn't stop eating.

Iranian cuisine has a 3000-year recorded history with influences on Arab, Turkish, and Central Asian cooking. The a Tehran restaurant setting means locals eat this with ease while visitors like me reach for water. hot black tea with sugar cut through it better than water would have. Don't order the mild version out of caution — the full version is the point. I'd go back. Three stars only because I wasn't warned.