Mirza Ghasemi

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…

I underestimated Mirza Ghasemi. The sweet-sour with pomegranate description didn't prepare me for the reality. dried limes brings a heat or pungency that builds steadily rather than hitting upfront. By halfway through I was sweating but couldn't stop eating. the sofreh spread on the floor is the tr…

I spent three months trying every version of Mirza Ghasemi I could find locally. The variation in quality is extraordinary. The best version handled fenugreek with genuine knowledge and the fragrant and aromatic result was noticeably superior. Iranian cuisine has a 3000-year recorded history with i…

I've now had Mirza Ghasemi prepared traditionally and in a modern interpretation. Both are interesting. The traditional version emphasises fenugreek in the way the sofreh spread on the floor is the traditional Iranian dining setting. The rich and saffron-gilded character is more pronounced and direc…

I made Mirza Ghasemi for eight guests who had varying familiarity with the cuisine. Every single person asked for the recipe. The rich and saffron-gilded profile was the main talking point — no one had quite experienced saffron used that way before. the sofreh spread on the floor is the traditional…

Mirza Ghasemi opened a door into a cuisine I'd previously known almost nothing about. The sweet-sour with pomegranate flavours are unlike anything in my usual rotation and I mean that positively. Iranian cuisine has a 3000-year recorded history with influences on Arab, Turkish, and Central Asian coo…

Having eaten Mirza Ghasemi at several restaurants over the past year, I can say this version is the best. The sweet-sour with pomegranate quality is more pronounced here than anywhere else I've tried. fenugreek is handled with real knowledge — you can taste the difference. This is proper a traditio…