Sep 28, 2017
The flavors of the middle east are in our blood. Well, in Bruce's - as his mother was born in Palestine. And so the foods of the middle east were always around, felafel, hummus, baba ganoush... But Bruce's uncle was from Iran so Arabic spices are also a big part of our cooking. There's a famous Iranian chicken dish made with pomegranate molasses and walnuts which most people who love middle eastern food know, it's called Fesenjan. It's sweet and sour and delicious. But the dish we're making in this episode is more complex, more deeply flavored, and much richer. We use a spice called Loomi - small dried black limes. And we add tamarind concentrate for an added sour pop to balance the sweetness of the apricots and the richness of the cashews. You must marinate the chicken overnight in a spice paste and after that the hard part is over. Served this with rice, preferably tahdig - long grain rice with browned crunchy crust. We'll cover how to make that in an upcoming episode.