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Recipes
Khoresht Fesenjan
By Chef_Boyar_P
Depending on which brand of Pomegranate Paste you use, the color of the stew may vary from a deep burgundy to brown
- 8 chicken thigh pieces
- 1 onion
- 2 bay leaves
- 4 cups walnuts
- 1 tbsp flour
- 1 cup pomegranate paste**
Chicken Curry in a Hurry
By Chef_Boyar_P
1. Combine curry paste, white wine vinegar, ginger, cumin, and cardamom in processor; blend to paste
- 1/2 cup mild Indian curry paste (Pataks was the recommended brand)
- 1/3 cup white wine vinegar
- 3 tablespoons peeled, minced fresh ginger
- 2 teaspoons ground cumin
- 11/2 teaspoons ground cardamom
- 1 3 to 3-1/2 lb. chicken, cut up
- 1 tablespoon olive oil
- 3 cups chopped onions, (about 2 medium)
- 1 14-1/2 ounce can diced tomatoes in juice (try Muir Glen - the best!)
- 1/3 cup chopped fresh cilantro
Baked Kale Chips
By Chef_Boyar_P
1. Preheat an oven to 350 degrees F (175 degrees C)
- 1 bunch kale
- 1 tablespoon olive oil
- 1 teaspoon seasoned salt
Polow (Rice)
By Chef_Boyar_P
You wonder what the difference between Chelow and Polow is? The difference is huge! Chelow is simply white rice whi...
- Rice
- Water
- Oil
- Salt