Friday, 4/5/19

I finally had a chance to do some cooking from a Persian cookbook I brought home called "Bottom of the Pot". We had Kashki Bademjan, a roasted eggplant dip with yogurt (I confess, I used sour cream. It was still good), a chicken and celery stew (koresh karafs) and Jason made pita bread .  I drizzled the eggplant with a little olive oil, pomegranate molasses and feta. Outstanding! But the stew was the real surprise. You use an entire head of celery (so much chopping), onion, garlic, turmeric plus lots of fresh parsley and mint. It wasn't much while it was cooking, but after sitting melding for a while, it was so good. I can't put my finger on it----but all that celery made it juicy and fresh tasty. I couldn't stop taking extra bites. For dessert I made a big batch of regular old rice pudding (my usual recipe from our recipe book). The boys liked i.