Susannah Chen
susannahchen
10/29/15
1:12 PM
1

Going out to Persian restaurants just isn’t the same when you’ve had the real home cooking from someone who lived there. Read more

10/29/15
1:10 PM
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The heat is really just a mechanism to help it steep — it’s on pretty low. So you’re definitely not cooking all the flavors out of the honey, which will still definitely bring its very distinct flavor to the table.

10/28/15
6:29 PM
1

These are awesome suggestions. Or even dried mushrooms (e.g., shiitakes), that have been reconstituted in broth. Throw the mushroom “broth” into the rice too. It’d be pure umami deliciousness.

10/28/15
6:28 PM
1

I’m terribly jealous that you’ve married into a Persian family. Nothing beats those rice dishes.

10/28/15
6:27 PM
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Either would be great, TBH. Just different. It’s like comparing, well, lemons and oranges.

10/28/15
6:26 PM
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Most likely because of the spice level. But if you can’t take it too spicy, try jalapeño — or if you want to up it (do so at your own risk!), habañero would be good, too.