-
Recent Posts
Archives
Categories
- Almonds
- Artichokes
- Beets
- Berries
- Breads
- Breakfast
- Cakes
- Carrots
- Cauliflower
- Chard
- Cherries
- Chocolate
- Cookies
- Dairy
- Dessert
- Dinner
- Eggplant
- Fava Beans/Broad Beans
- Figs
- Hazelnuts
- Icy things
- Inept-but-Earnest Cook's Night
- Jams & Preserves
- Jams and Preserves
- Kale
- Legumes
- Lunch
- Nuts
- Pasta
- Pears
- Peas
- Pistachios
- Radishes
- Recipes for Egg Whites
- Recipes for Egg Yolks
- Rices
- Rustic Fruit Desserts
- Salad
- Savory Tarts
- Soup
- Stonefruits
- Tomatoes
- Uncategorized
- Vegan
- Walnuts
- Whole Grains
-
Join 99 other subscribers
Category Archives: Eggplant
Shirin Polo (Persian Rice with Orange Peel, Nuts, and Raisins) and Kashk-e Badamjan (Persian Eggplant with Whey)
My story of rice actually begins with last week’s cultured butter and 15 gorgeous eggplants from the farmer’s market. I adore all manner of Persian food, even the stuff that my Persian friends think is quacky (like “doogh” the salted, … Continue reading →
Posted in Almonds, Dinner, Eggplant, Nuts, Pistachios, Rices, Vegan
|
Tagged How to cook Persian rice, how to make Persian eggplant with whey, how to make tadik, Iranian rice, kashk, kashk fermented whey, Kashk-e bademjan, Persian almond orange peel rice, Persian eggplant recipe, Persian jeweled rice, Persian pistachio barberry rice, Persian rice, Persian rice cooker recipe, Shirin polo, Shirin polo recipe, tadik
|
5 Comments
La Cuoca Ciccia 