Kurdish black rice (Birinji rash) from Taste of Persia: A Cook's Travels Through Armenia, Azerbaijan, Georgia, Iran, and Kurdistan (page 216) by Naomi Duguid

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Eggplant and tomato stew (Bainjan shley); Kurdish-style Jerusalem artichokes; Kurdish stew with dried fruit and split peas (Shley gosht e narim); Kurdish fried chicken in broth

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Darja on September 26, 2023

    Very tasty pomegranate-flavoured rice. Can be eaten as a side dish or on its own. Requires a good addition of water if reheated.

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