Persian bento
The main stew is called Fesenjoon, it's rather unique in that the recipe calls for a pound and a half of ground walnut to be cooked until the oils are released. It's then cooked with chicken and pomegrate syrup for two hours. The result is a dish that is a little sweet, a little sour, and a very tender chicken.
The second stew is called Mirza Ghasemi, it's primarily composed of eggplants and tomato and calls for a whole head of minced garlic. You definitely get a spicy kick from the amount of garlic
And because I love the artistic nature of the shot of the baghali polo I've posted it too. Now with this rice I intentially skipped some of the flavoring as each of the stews had a strong independent flavor that I wanted the rice to help temper.
Box Contents
- Fesenjoon
- Baghali Polo
- Baba Ghanouj
- Mirza Ghasemi
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