765. Chestnut Rice

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This Chestnut rice is oft served in Turkish homes and is a popular street food in the winter time.
Chestnut, like mushroom, are sort of meaty in and of themselves, so I was quite content to have this beside a salad. It is however traditionally served with some pickles or fermented vegetables to entice the senses between sweet, savory, and sour. Continue reading “765. Chestnut Rice”

762. Iraqi Chicken Tashreeb Express

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Chicken tashreeb is one of my favorite Iraqi stews (and there are many stews, and many favorites). However, what puts me off making it almost every single time is the browning of the chicken parts.
This recipe for chicken tashreeb express not only avoids this sticky and smelly situation, but also drastically cuts down on cooking time. Continue reading “762. Iraqi Chicken Tashreeb Express”

760. Chestnut Sage Soup

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There exist varieties of chestnut soups around, yet I chose to make the simplest version with just a touch of cream. Simple it may be, but elegant and substantial too. The garnish of chestnut chunks and whole crispy fried sage leaves may be optional, but it makes for a great added visual and textural effect. Continue reading “760. Chestnut Sage Soup”

759. Pomegranate Seseame Chicken with Ginger Coconut Rice

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I was reluctant to try this recipe due to the unusual combo of pomegranate molasses and soy sauce (unusual to me). Try it I did, to great success and pleasure. A wonderful bonus to the recipe is the ginger-coconut rice it gets served on. Continue reading “759. Pomegranate Seseame Chicken with Ginger Coconut Rice”