Sunday, 7/12/20

I had some broccolini from the farm, along with a lot of beet greens that I couldn't, in good conscience, throw away, so I decided to make a greens/egg dish. Settled on a kuku sabzi ( I basically used the technique from Samin Nosrat in the NYT). Jason made some pita, and I put out a bunch of condiments: feta cheese, sliced tomatoes, a cucumber/tahini sauce, some spicy cucumber pickles I made, and some lime-pickled red onions. Carter declared it "not as good as Pita Pockets", but he ate everything. Jason and I enjoyed it....Persian food has pleasant, unfamiliar flavors which makes for a fun dinner. And with all those condiments, you can really mix it up.