Choosing This Week’s Iranian Dish
This Week's Film: The Stoning of Soraya M.
I’ve made lots of Middle Eastern dishes over the years, although very few of them have been specifically Iranian. But there’s always something special about them in the way they are prepared. An extra attention to detail in the combining of flavors and the way the dishes are assembled.
One that I especially liked is a recipe for Apricot Chicken Pilaf, flavored with lemon zest, whole cinnamon, cardamom pods, and bay leaves. The first time I prepared the dish, I left the chicken breasts whole. Just for variety, this time I may cut them in to smaller pieces and embed them in the rice rather than cooking them on the surface of the dish.
My recipe will be posted at the end of the week, along with my film review of The Stoning of Soraya M.