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| - I remember trying to hit Takht-e Tavoos a while back on a Saturday morning but the place was absolutely jam-packed.
It wasn't until this morning that I had the opportunity to return, and though the place was busy, we were easily able to get a seat (next to a table with a fussy toddler, naturally).
I wasn't in the mood for something breakfasty, so I decided to go with the intriguing Dizi Sangi ("a stew of lamb shank, lamb rib, chickpeas, white beans, potato, onion, tomato and spices cooked for over 4 hours"). The dish also comes with a lamb-broth soup, a small bowl of yogurt, a small bowl of a spicy relish, and a couple pieces of fresh bread.
It's a lot of food, certainly. The presentation is also quite interesting. The stew comes in a stone pot and you're meant to mash it (with the included masher) until it becomes a paste and you can eat it with your bread.
I mashed it a little but mostly I ate it with a spoon. It's quite tasty and the dish is absolutely packed with soft, tender pieces of lamb. And while the flavors are extremely subtle, the unusual dish is quite enjoyable (and extremely filling).
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