Last weekend, we cooked two dishes from Iran:
- Khoresh-e Fesenjoon – Chicken stew with pomegranate and walnuts. A unique way of cooking chicken. It was a bit sour but tasted great. 8/10. Recipe here.
- Tachin – Crispy saffron rice. I always like it when the food has a crunch. This one was great but we burned the raisins a bit. 9/10. Recipe here.
- Sholeh Zard – Saffron rice pudding. I prefer the rice pudding with milk. 5/10. Recipe here.