Warm milk with saffron and honey has been popping up in my house after meeting with Parya Zaghand from Saffron Only. She’s quite the ambassador for Iranian saffron, telling me the country produces 300 tonnes a year.
My eye-opening visit to this ornate, intricately decorated family-run restaurant made me ashamed of my ignorance about Iranian food. I expected the flavours to be familiar from my forays into the Middle East; but it’s actually quite unique! With my mouth watering from the wafting smell of sizzling Persian kebabs,