183. Georgian Pork Stew p.485

183. Georgian Pork Stew p.485

The recipe
The Georgian Salsa called ajika, which I blogged about last time totally blew me away. This pork stew uses a lot of the same flavours, and integrates the ajika as an important ingredient, so predictably, I like it a lot. The stew uses some unusual ingredients including summer savory, corriander seeds, fenugreek, and dried [...]

21 July 2008 | Beef, Veal, Pork, and Lamb, The Book | 3 Comments
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84. Persian-Syle Chicken with Walnut, Onion, and Pomegranite Sauce (Fesenjan) p.372

84. Persian-Syle Chicken with Walnut, Onion, and Pomegranite Sauce (Fesenjan) p.372

No recipe for this one.
This is a quick chicken stew, made with pomegranate, onions, walnuts, cinnamon, tomato, lemon juice, and molasses. That’s a lot of big bold individualistic flavours in one dish. Apparently this dish is traditionally made with duck instead of chicken. There may have been a very good reason for that. Duck has [...]

31 August 2007 | Poultry, The Book | 8 Comments
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