So, firstly, I introduce to you: spelt and rye sourdough bread from Ginger and Bread..it’s a seeded loaf and I didn’t have the same seeds as Ginger so I used poppy seeds, sesame seeds and roasted hemp seeds and it was still fab!
The bread was so good and kept well, I ate it over several days.
And I thoroughly enjoyed it with Linda’s Mchermla Batendjel..this spiced aubergine dish is pure joy for me, eaten hot or cold, it’s so good. I really wanted to try it cold as Linda suggests, but I really had to force myself to stop eating it whilst it was still hot to be able to do so!
I have many special memories of eating Persian rice, I was introduced to it by a dear friend, Bahy, in Dubai nearly 30 years ago. It was Bahy that introduced me to so many of the flavours that I love and when I saw Fae’s recipe for this cabbage rice with the wonderful ‘tahdig’ crust, I knew I had to make it (I made the vegetarian option) and rekindle those memories.
I LOVED it!! And my boys enjoyed it too which made me even happier 🙂
It’s a big dish, and I made the full quantity and in the end I ate it across three days..it kept really well and it reheated well and the crust crunched up again after a few minutes in a hot oven.
I also indulged in the tip that I always remembered from Bahy and added some butter to my warm rice, it is heavenly! Try it!!!!
I hope you have enjoyed seeing some of your recipes from my kitchen. I also recently made the masala sauce from Shailja’s post but I don’t have any photos, I can tell you it was tasty though 🙂
Have fun in your kitchen!