The article’s writer, Hester van Hensbergen, shares the early food memories of The Drunken Butler’s Yuma Hashemi, citing tahdig as a regular feature on the table of Persian Sunday — the restaurant’s changing weekly tasting menu.
Hensbergen also ranks Berenjak’s deconstructed version highly: “fresh fluffy rice, a good slab of butter, saffron for a punch of colour, and yesterday’s rice fried then sprinkled liberally on top”.
Read the full article below.
