Steamed rice 2 (Kateh) from From the Land of Nightingales and Roses: Recipes from the Persian Kitchen (page 239) by Maryam Sinaiee
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store-cupboard ingredients
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long grain rice
Where’s the full recipe - why can I only see the ingredients?
Accompaniments: Northern-style stuffed fish (Māhī shekam por); Lamb and rhubarb stew (Khoresht-e rīvas); Grilled fish with sumac (Māhī bā somāgh); Beef and peach stew (Khoresht-e holū); Lamb and eggplant stew (Khoresht-e bādemjūn); Lamb stew with dried lentils (Khoresht-e ghormeh sabzī); Lamb and okra stew (Khoresht-e bāmiyeh); Platonic fish stew (Māhī aflātūnī); Lamb and celery stew (Khoresht-e karafs); Lamb and carrot stew with brined grapes (Khoresht-e havīj); Lamb and dried plum stew (Khoresht-e alū); Stuffed poussin with plums and walnuts (Morgh-e lavangī); Chicken in orange and saffron sauce (Khoresht-e Porteghāl); Chabahari fish stew (Khoresht-e māhī Chābahārī); Lamb and yellow lentil stew (Khoresht-e gheymeh); Lamb in walnut, pomegranate, and spinach sauce (Khoresht-e gerdū esfenāj); Chicken with pomegranate (Anār dāneh mossammā); Duck with walnut, squash, and pomegranate (Fesenjūn-e ordak); Eggplant, pomegranate, and walnut stew (Bādemjān bā anār)
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.
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