Mirza Ghasemi

I was looking forward to Mirza Ghasemi here based on the reputation. The reality was disappointing. The rich and saffron-gilded character that makes this dish special was muted — either from shortcuts with fenugreek or from scaling up production at the expense of quality. Iranian cuisine has a 3000…

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 …

I spent an afternoon making Mirza Ghasemi from scratch following a traditional recipe. Getting saffron right was the main challenge — it's not as straightforward as it looks. The rich and saffron-gilded result was rewarding once I got it right. the sofreh spread on the floor is the traditional Iran…

What sets Mirza Ghasemi apart is the handling of fenugreek. In lesser versions this is treated as a background note. Here it's central and the rich and saffron-gilded result shows it. I've started buying it to cook with at home after this experience. the sofreh spread on the floor is the traditiona…

I took a cooking class specifically to learn how to make Mirza Ghasemi correctly. The instructor explained why dried limes is used the way it is — something I'd never understood from just eating it. The subtly bitter and complex result when you make it yourself is different. the sofreh spread on th…

I went in with low expectations — I'd had mediocre versions before. What I found was Mirza Ghasemi made with real commitment to barberries and technique. The sweet-sour with pomegranate result was more complex and satisfying than anything I'd had before. Iranian cuisine has a 3000-year recorded his…

You can taste history in Mirza Ghasemi if you know what to look for. Iranian cuisine has a 3000-year recorded history with influences on Arab, Turkish, and Central Asian cooking. The rich and saffron-gilded character reflects those layers — dried limes doesn't appear by accident; it came from a spec…

Mirza Ghasemi here was solidly made — rich and saffron-gilded without anything to complain about. pomegranate molasses was present and handled reasonably. But something was missing from the depth that this dish should have. Iranian cuisine has a 3000-year recorded history with influences on Arab, T…

Some dishes exist to comfort and Mirza Ghasemi is absolutely in that category. The rich and saffron-gilded quality works on something almost primal — you feel the warmth of it immediately. dried limes does work that no substitute can replicate. the sofreh spread on the floor is the traditional Iran…

I'm sceptical of any restaurant claiming to do Mirza Ghasemi well, having been disappointed often enough. This one delivered. The fragrant and aromatic base was authentic and the use of barberries showed real knowledge. Iranian cuisine has a 3000-year recorded history with influences on Arab, Turki…