Blog
3 posts to read
Why we still cook over charcoal
Gas is faster, cleaner and cheaper. We have tried it twice and gone back both times.
Saffron, and how not to waste it
The most expensive thing in our kitchen, and most people ruin it in the first thirty seconds.
What goes into a proper tahdig
The crust at the bottom of the pot. Everybody fights over it and almost nobody makes it right at home.
Nothing matches that
Clear the box to see the posts again.
reserve a table
reserve your table and enjoy the taste of Persia.
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