Comparing Tahdig across three restaurants — an honest verdict

I ate Tahdig at three different restaurants in the same week to compare. The results were illuminating. The use of fenugreek varied significantly — only one got it right. The rich and saffron-gilded profile should be consistent but interpretation differs widely.

Iranian cuisine has a 3000-year recorded history with influences on Arab, Turkish, and Central Asian cooking. The best version came from a Tehran restaurant, which felt authentic. hot black tea with sugar was offered at all three but only one knew how to serve it properly. The gap between mediocre and excellent Tahdig is larger than you'd think.