This dish is utterly divine. It is indulgent and sociable. Subtle in deliciousness due to the delicate spices used and none are so overpowering that it allows you to taste each spice individually. The rice becomes patchily stained by the juice of the sour cherries and the tadig (crust at the bottom of the pot) is fragrant and has a syrupy sweetness about it from the saffron and yoghurt. My husband tells me he can’t get enough of this meal and that the meatballs, that are delicately flavoured with turmeric, are like sweets!
Lamb Nachos… just saying that makes me hungry!! Who doesn’t love a giant heap of nachos!?!
The beauty of this dish specifically is that it is so versatile. For my vegetarian and vegan friends and followers you can omit the meat and switch the vegetables round to your liking. Just keep the core spicing and water content the same and you cant go far wrong.
Happy Chinese New Year!
Chinese & Persian New Year have some similarities. Both are celebrated on a different day each year. Chinese New Year due to following the lunar calendar and Persian New Year marking the coming of Spring time.
This Persian Milk Chicken is absolutely delightful and so easy to make during the week when you are busy or like this evening when it’s been a busy week and you just want something yummy but low maintenance!
Khroest Ghemeh, as all Iranians will testify to, is a completely indulgent stew with chips and served with rice! So carb dodgers be warned! It is worth having an extra long run for though, just to indulge in this. When we have Persian Dinner Parties, my carb loving husband always asks me ‘can you make the one with chips?’
Thank goodness for bank holiday weekends!! And this one seems to be starting with some sunshine amazingly! 🙂 My husband asked me what I wanted to eat tonight and only one thing sprung to my mind… Kabob!
Although the name suggests ‘lamb cutlets’ these couldn’t actually be further from them. They are little potato and saffron meat patties that look like little hamburgers but taste similar to Kabab. They can be served with rice and salad or with hot fresh lavash. I enjoy them both ways and can eat them by the dozen!
Now then, this is not my own recipe I am sad to say, however as soon as I tasted it I had to share it with as many people as I could! So from our friends table, to yours…. And thanks to Gem & Tim for sharing the recipe with me 🙂
The arrival of this lovely weather that we have been having lately has encouraged my husband to give his BBQ a bit of TLC. This outdoor grill has had lot’s of attention. They have spent hours together in the garage catching up about how much they have missed each other, how cold it has been and how cooking indoors just isn’t the same as the lovely smokiness you get from an outdoor grill.