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Thursday, April 22, 2010

Mentally there

I am counting down to the days left in KL. The move is making me quite excited and tonight I am making my first Persian dish to mark my enthusiam.

Lamb Fesenjan

This is a slow cooked lamb stew, with walnuts and pomegranate sauce. A delicious sweet and sour combination that is best with duck but can work with chicken or lamb as well. About 300 gm of walnuts are grinded  ( dish for 2 )  and mixed into the sauce, making it thick as creamy and nutty.

I took this photo from J. Oliver and the recipe is similar to the one I used. T has a Persian cookbook from which my version came from, and the result was yummy.

Nooshe jan ! Bon appetit !


Z said...

You going there by yourself. Make sure you get on the right flight, babe!

Datthang said...

Don't remind me of my past idiotic mistakes..