I tend to branch out with new recipes (often to Joe's horror) and they usually don't turn out too shabby.
Well...let. me. tell. you.
Persian cooking (hubby is Persian in case you didn't know) is a work of art.
All recipes call for spices that I have never in my wildest dreams heard of, and some of which, can only be bought at a persian supermarket.
Which, sadly this white girl has not yet worked up the courage to enter.
Each Persian recipe also will
Each Persian recipe also has a prep time of over an hour as well as cook time of over an hour.
Buttttt...always a big butt, they are delicious if you prepare properly.
I was so excited that on my day off I would be the awesome housewife and try my hand at my second Persian dish. The first try came off too "white girl" so I figured I would try my luck again.
I was able to find the exotic spices or their Walmart distant cousins and I just knew I had it in the bag...
First off...when a recipe calls for 3 cups of rice and a full bag of beans, and you're only serving two people, wait until the next company potluck. We will be eating dill rice for months.
|Enough rice to feed us until Christmas|
Secondly, select the proper cookware sizes if attempting to cook 3 cups of rice and a full bag of beans...I washed my fair share of dishes that night.
Thirdly, when making cutlets, make sure that your skillet is turned down low and your ingredients are more pureed so that your hard work of meat-ball rolling won't end up down the tubes.
|Hot mess potato explosion express|
|Must be more pureed...ugh|
|Dill...what a sneaky little spice|
What are your kitchen mishaps?
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