> this week we went out to an excellent Persian restaurant for my birthday.
A
> very good time was had by all.
Have you ever had fessunjan? It's a Persian chicken/walnut/pommegranate
stew served over basmati rice, and it's really quite delicious. Some
friends of mine in Florida took me to a Persian restaurant a couple of years
ago where I tried it for the first time, and I've been trying to reproduce
it ever since. Last time my experiment ended up a bit tangy because I used
a too much pommegranate molasses.
I did my time cooking Ethiopian dishes about three years ago, and I was
lucky enough to have an Ethiopian market nearby. You just can't reproduce
those spices; they don't smell or taste like anything else. Really perfumed
stuff -- especially the "red wat" spice mixture used to make Doro Wat (an
Ethiopian chicken stew).
What other cuisines do you like? Have you tried cooking any of them? How'd
they turn out?
Respectfully,
Adam Phillip Churvis
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