At Persepolis, they sometimes scorch the rice at the bottom of the pot. This is not a bad thing; it’s a marvelous and mouth-watering thing. The resulting browned, slightly caramelized crust—known as tah dig—is dangerously delectable, the object of fork-to-fork combat in Persian households. Persepolis doesn’t put tah dig on the menu but usually has it if you ask, Michael Ambrosio has found.
Also recommended: very good fesenjan (chicken stew with pomegranate and walnuts) and superb chicken kebabs—oniony, saffrony, tender, and delicious, sighs rose water.