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Surrounded on three sides by casserole dishes, rice cookers, and boiling soup pots, Pourkay serves specialties such as āsh reshteh (a thick bean-and-noodles soup that takes eight hours to make and gets garnished with dried mint and dollops of tangy kashk), fesenjān (a meat stew with a walnut-pomegranate molasses base), and gheimeh bademjan (a beef stew with yellow split peas and eggplant). Most of it is served with fragrant saffron rice.
