How to make Fesenjān (Fesenjoon) - A regal iranian Pomegranate and Walnut stew

[@MiddleEats]

Hope you like this Fesenjān recipe, we're super excited to dive into Persian cuisine! If you want to see more Iranian recipes on the channel, then leave us some suggestions and consider supporting us on patreon so we can buy some recipe books. www.patreon.com/MiddleEats

[@hannahmitchell87]

I'm loving your channel! I noticed you have some playlists & wanted to ask if you'd possibly consider collating your vegan recipes into one please? Some dishes are obvious but it would be helpful to know which of your lesser known recipes are vegan. No worries if this isn't doable but worth asking eh? ;) All the best

[@hannahmitchell87]

Oh what a muppet, you already have! I just didn't scroll down far enough!! XD THANK YOU!!!!!

[@buckaroobonsaitree7488]

First video of yours I've ever seen, you've earned a subscriber for life!

[@socionomic]

Gormeh Sabzi, please!

[@nau237]

Kubeeday

[@ouichtan]

Pomegranate, walnut and duck.... You have no IDEA how amazing it sounds to French people... Your channel is incredible, you're gonna big in no time mate.

[@MrSurvivalgecoLP]

As a German this made me chuckle. Yeah sounds about French

[@mariamrostami1200]

As a Iranian a tip for saffron use 1 or 2 ice cube instead of hot water this method preserve more aroma. also you can use meatballs instead of chicken.in north people like it very sour but in center mostly like it sweet&sour. Thank U very much.

[@Amaling]

so wait do you mean literally put in ice cubes while cooking or something else? Just want to clarify

[@mariamrostami1200]

@@Amaling no,for preparing saffron instead of adding hot water to saffron pot 2 small ice cube on saffron powder and wait until ice melted and you have very strong good color and better aroma saffron liquid that you can use for any food or bake or beverage.

[@Amaling]

@@mariamrostami1200 so what, do you put that in a bowl or something until it melts?

[@mariamrostami1200]

@@Amaling in a cup

[@Amaling]

@@mariamrostami1200 I see, thanks for the tip khanoom I'll definitely try it out some time

[@heyitsmebee]

I LOVE this dish! My husband is vegetarian, and we use brown lentils for the "meat", which made an amazing (cohesive) stew!

[@MiddleEats]

Interesting, is this an Iranian method or something you discovered? Sounds good

[@nfiles]

I've also had it with eggplant, can recommend

[@christopherbako]

Portobello mushrooms could add a meat texture.

[@tsukiji_wasabi3722]

@I I sounds lovely. Do you usually cook the cucumber, or is it added at the end as a garnish?

[@AdamOmidpanah]

Najmieh Batmanglij book Food of Life has many Persian recipes with vegetarian options, including fessenjan. Her recommendation is cubed butternut squash which tastes great in this stew.

[@TacticalKiwi4862]

I ma so glad you posted your other recipe on reddit. Cause now you are one of my favorite YTers! Love this recipe!

[@MiddleEats]

Thank you Caleb, hope you try out and enjoy many of the dishes.

[@hadipourkerman]

This is awesome, A secret tip for having a more beautiful darkish brown original sauce is to shock it with very cold water or ice during the simmering at least two to three times. try that and your fesenjoon sauce will look much more authentic and rich. It helps to bring the walnut oil out.

[@SasaBennett]

That sounds interesting. Can you elaborate more? How much cold water do you add?

[@hibiscusflower5911]

Hey hadi, how do you add the ice? Why would it make it darker?

[@hadipourkerman]

​@@hibiscusflower5911 it helps to bring out the walnut oil i guess, my mom's recipe ;) apparently the ice, creates kind of a shock that releases the oil! the other think is to divide your walnuts in half then for half grind it as fine as possible, the other half, not so fine but not big tho to have that texture in the stew

[@Maplenr]

My goodness this recipe is one of the prettiest ones I've seen, I love a hearty stew in this never-ending winter.

[@MiddleEats]

Thanks nick, definitely a great stew for winter.

[@husseinafzal2335]

this is one the best meals i have had in my life. enjoy all those who have never tried this!

[@omid-nasi]

You are now my favorite and most respected food youtuber. The reason is because of your attention to detail and that you test things out before you tell us. And that you tell us how often you see ingredients in recipes (like the cinnamon) my first thought was I never saw cinnamon in Fesenjan 😃 great work!!!

[@MiddleEats]

Thank you Omid, that's very kind. I always want to represent the dishes in the best way possible and put out a 100% authentic recipe, that's why I mention it if I find some recipes do or don't contain certain ingredients. Hope you enjoy the recipes and try some of them!

[@omid-nasi]

Thank you so much for the reply. You made my day!

[@MiddleEats]

No problem Omid. Thank you for watching and your kind words.

[@nilemg13]

Thanks for all the recipes1 keep up the good postings! greetings from Chile!

[@rustie115]

Yes!! been looking for a good middle eastern cooking channel. Immediate subscription lol

[@dtrocilo]

I've cooked fesenjoon before, it was fine. But this is the best recipe that I've seen so far, very detailed. My mouth is watering now and I will make sure to try this one asap!!

[@FlavorLab]

This recipe looks so freekin good. Great work on the video! So glad it was recommended by YT!

[@dylan_1884]

I've always wanted to try my hand at persian cuisine, and this looks like an amazing place to start! Just found your channel, you've got some really amazing content. Thank you for sharing!

[@hammondnordland4822]

Oh this dish is to die for! I love it, sweet and sour, rich satisfying taste, paired perfectly with fluffy persian rice.

[@karenmorris2894]

Excellent procedural step by step instructions for the tastiest results ever! Thank you!

[@briananderson2219]

This looks incredible! Thank you so much for sharing. I enjoy foods from other cultures, and have never even heard of this. Good luck on future videos

[@kzn2412]

This was hands down my fav food from Iran ❤️thanks for sharing

[@RH-nk7eo]

I have tried fesenjoon everywhere and I haven't yet found one that's as good as what my mum used to make.

[@karenmorris2894]

What a terrifically perfect recipe! Thank you for the great tutorial. My Fesenjan turned out perfectly delicious!

[@persianprinz9254]

Great - I really like that you share all culture from northern Africa to the Middle East. You do a great job.

[@jameskeener7251]

I love seeing a big man eat good food. Thanks for this.

[@MariamSRE]

I absolutely love Persian food. This recipe looks beyond mouth watering. I’m going to make this this week. I have all the ingredients at home! What a gem of a recipe. I’m actually so excited for this one! 💎

[@MiddleEats]

Amazing, I hope it turns out great and you really enjoy it!

[@cookwithnazlimu5329]

Fisinjan Not only persian.And also Azerbaijanian food.

[@sydiahg1891]

I am persian and it makes me so happy to see you sharing this meal on your channel :)

[@IDDQDSound]

The northern variety adds garlic instead of the paste, and a mix of cashews and walnuts, very delish! There's so much variety on this dish and they are all delicious. You can even make your own. All you need is some type of nut paste (walnuts are popular but almonds, cashews, and even pistachios are all popular), pomegranate, and some type of meat (chicken, beef, duck are popular. I've been using Indian Paneer since I've gone vegetarian) and you got your own variation!

[@kukulidouce2014]

WOW...!!! I have fallen in love again...!!! What an epicurean recipe...!!! It's beyond words... The depth of the aroma transcended the screen and knocked me over...!!! The look and taste calls to mind a couple of dishes originally from Peru, which is from where I come from... Aguadito de Pato and Ocopa de Camarones... I have subscribed of course, for I am passionate about this type of combinations, walnuts and pommegranates... who would have thought...? and am continuously in search of using any nut to prepare sauces for all kinds of meats and/or seafood, but especially if the item used is duck... Thank you, thank you, thank you...!!! You filled me with joy...!!!

[@emhetera]

You are very thorough and very clear in the information you provide! Just finished making the pomegranate molasses, in 2 days I'm making first Fesenjān. Thank you for providing the guidelines :)

[@qais.ismail]

I like your work buddy. Get to learn alot from your channel , carry on 🤙🏼

[@acolley2891]

I cooked this with lamb and pork and finished it in a slow cooker for 2 hours. It was absolutely delicious!

[@emir1453_9]

Its great! I love it, and how you oresent iranian cuisine, Top cheff!🤙🏼

[@MiddleEats]

Thank you

[@ferdous1215]

I am in the midst of cooking this, and the sauce tastes pretty delicious. I hope it will look and taste as good as what you have demonstrated. Thank you for sharing this recipe!

[@mephren]

Oh wow Fesenjan !!! I've been dreaming about it since i tried it in Iran... So tasty.

[@gazzadazza8341]

Yummy, thank you for sharing this recipe. Regards from Australia.

[@alijoxxx]

I started to make your recipes for 2 months and it's all a good stuff 👌

[@treizeheures]

this looks luxurious. can’t wait to try this!

[@MiddleEats]

Thanks, I'm sure you'd enjoy it!

[@sanansa4567]

one of my favorite restaurants, a Persian restaurant in NYC closed down. the food was really good. I wish they had another one in my area close to my home (i don't live in NYC).

[@cleovenus3639]

Just found your channel and I’m waiting patiently for this to cook I tried the sauce before adding the stock and it was amazing the flavours just making everything come together thankyou for sharing will be making this dish again ❤

[@bertolfyn]

Tried this recipe last night. Have enjoyed it in restaurants. Delicious, thank you for sharing. Tastes as good as restaurant version.

[@ShahStark]

One of my favorite dishes :)

[@learnurduwithsara1068]

Such a distinct combination.

[@mjremy2605]

You really have an amazing channel. These are fantastic recipes, many thanks! Much appreciated. Iran has a fine culinary tradition and so many exquisite recipes. Many Iranian dishes found their way to India too. One thing you should not do is to put turmeric powder into a dry pan. It will stick to the bottom and burn. Typically, this is how Indians treat the onions and turmeric: Brown onions by themselves as they have to caramelize. Sprinkle salt on onions halfway thru, so the juices are drawn out further and caramelized, so you reduced pungency and convert it to sugary caramelization. Mix turmeric with some water, and pour into pan to sizzle. This should be done when onions are cooked fully. The sizzling turmeric is cooked in the oily pan without burning. Add rest of ingredients as it is drying out but not fully dried out. No sticking on pan anymore. Always mix turmeric with water first unless adding to liquids. The finished nut thickened sauce reminds me of Mughal Dum cooking from India. It must have originated in Iran or Uzbekistan. This is such a fabulous recipe! Many thanks!! fyi - Your walnut allergy... try taking Enzymatic Therapy brand of Adrenergize. It is a raw adrenal extract that boosts your own adrenal glands function. Take this for a month and see if your allergies go down. Some 'allergies' are worsened by weak adrenal glands. Also, you need to take Vit B Complex 100 mg 2 x day but not at the same time as Adrenergize. This will boost the adrenals. A lot of sinus issues, allergies, tiredness is all due to adrenal gland fatigue.

[@graciastephan]

This looks sooooo delicious! I hope I can taste it one day. Thanks Obi!

[@MiddleEats]

Thanks Gracia, hope you do!

[@aresthe1]

Luv fasanjoon. Seriously underrated dish..

[@MountainDewNinja99]

bro you did such a great job. nice details, and great nod to a timeless recipe

[@ThingsAnStuff]

This actually looks delicious, i'm so hungry now. Definitely gonna make this asap

[@MrTurkishb]

Can’t wait to make this! Looks absolutely insane. Thanks man

[@MiddleEats]

Thanks Brian, I'm sure you'll love it. Be sure to send us some photos.

[@cozzrock9231]

I have been looking forward to you doing a recipe with duck. This looks amazing. I can't wait to try it. I think your "Christ" comment speaks volume of how good it was hahaha

[@MiddleEats]

I love duck, sadly I don't get to cook it enough. Hope you enjoy it!

[@rowantharwat9195]

@@MiddleEats there's a famous recipe in domiat, egypt called "duck with morta" which is duck stuffed with onions and raisins but i don't know what they do to the onions

[@emirmontazeri]

🤤 😋 YUM BTW, this version that you cooked (which is the original) that tastes quite sour (because of the pomegranate) is mostly cooked in the northern parts of Iran. But people from the southern part like it sweeter so they ignore pomegranate and add sugar. IMO, the sour ones taste muchhhhhhh better. P.S. if you want the walnuts to release more oil, you can put a plastic bag full of ice in the middle of boiling mixture.

[@MiddleEats]

Thank you, I hope this one was authentic. I forgot to mention the part about sugar, I had read that. But yeah this tasted amazing. Interesting, I think I read that somewhere. Is it the thermal shock which causes the oils to come out? I think there was plenty of oil in the final dish though

[@emirmontazeri]

@@MiddleEats yes man, this was authentic (as far as I know 🤷🏻‍♂️). Yes exactly, the thermal shock and the thermal contrast of hot crushed walnuts and ice filled bag causes the oils to be released. Oh brother, you should see the OIL this thing releases when you use ice bag. There was a shot of fully cooked pot at the beginning of the video showing that there is like a oil lake in middle of the duck and other stuff, when you use ice bag, expect a solid half inch (1 cm) layer of oil on that thing instead of that lake😄😅.

[@MiddleEats]

Oh wow, I will have to try that out sometime. Is the theory with this dish, the more oil the better?

[@emirmontazeri]

@@MiddleEats Yep. The more the oil, the better the dish. (A little secret 🤫: The more the oil, the better the cook 🧑🏻‍🍳 . But you have to know the ice trick because some people add olive oil 🤦🏻‍♂️ when they cant get the oils out of walnuts😁😂🤣.)

[@katayoun2960]

I was going to say the sweet version tastes a lot better haha

[@TabbyAngel2]

Thank you for making our Iranian food ❤❤ fesenjan is the best 🥰🥰❤❤

[@DrakeLovett]

I made this tonight with my friend and oh my god. This was so incredibly good, it tasted just like at the restaurant, maybe a bit better. We used store bought stock and pomegranate molasses, and a whole chicken instead of duck (interested to try the duck version though as duck and dark fruit is amazing) I was a little surprised at the amount of walnut in the dish, but it ended up working out just fine, my almost 300g looked like WAY more than what you show in the video, but ends up correct. I did end up adding quite a bit more pomegranate molasses because it wasn't really coming through like how I remembered the dish tasting, probably another 30mL. Regardless, excellent recipe, and I'm looking forward to making it again!

[@MiddleEats]

Thanks Drake! I'm happy to hear it came out good! I'll probably be doing the chicken one in the future just for the simplicity of it. Yeah the pomegranate molasses might need fine tuning according to the strength of the molasses you use. But adding a bit more is perfectly fine! Be sure to send us some photos if you took any!

[@فاطمه-ت8ص4ج]

I'm Iranian, today cook fesenjan, it's so delicious

[@gigteevee6118]

I made this tonight, absolutely incredible, thank you so much! I'm so happy I've got leftovers 😋

[@tammam8776]

Thank you for sharing Obi! This dish has a lot of my favorite ingredients! Keep the good work dear! 😄

[@MiddleEats]

No problem, I hope you try this one out. It really tastes amazing!

[@kennethgray545]

I've made a similar recipe for "Persian" meatballs which uses soaked chopped dried apricots for a subtle layer of sweetness and texture.

[@aminkeykha9658]

Thank you for presentation. Love from Iran

[@MiddleEats]

No problem at all, my wife did an amazing job styling it.

[@hollish196]

I love duck. This sounds wonderful.

[@sidsydney5328]

Excellent recipe and video easy to follow. Nailed it 👍 thank you

[@aboohadid]

Love your channel 👍🏼

[@MiddleEats]

Thank you, hope you learn loads of great recipes from it.

[@aboohadid]

@@MiddleEats I do

[@meghasheth]

Always enjoy watching your recipes! Could you share a recipe of Zeytoon Parvadeh and how to incorporate it in Vegetarian Dishes. Thanks!

[@rosem6604]

This looks amazing. Must try once my pomegranate molasses arrives.

[@bourbakis]

Seems tasty. The amounts of molasses & rice give my glucose a raise just by watching it

[@nlbhaduri]

I can’t wait to cook this! Can you give a suggestion on what to serve it with that is salad-y or green? You give some cooking gems in this video (ie: grinding the saffron in granite will leave the flavour in the bowl)…thanks again for making such easy to follow and informative videos! Cheers!

[@lovecoffee8118]

I've had fessenjoon when I was a child I Iran with wild partridge. It is out of this world

[@pennykafai4645]

One of my most favourite Persian foods. I haven’t had it for many years. I think I may need to try and source some pomegranate molasses! Thanks for sharing. Edit to say I have found some pomegranate purée and and currently making the dish! Can’t wait to eat some.

[@libelldrian173]

The stew looks so rich! 😍

[@platoonmexx9278]

looks awesome, i will definetely try this greets from ger

[@katehartley2333]

This is one of my favorite things to eat!

[@roisinapplefinds6179]

looks scrumptious

[@bulettenmitsauce]

Hey Obi, today I cooked this using your recipe (although I used chicken thighs instead of the duck). "Christ!" this was good!! My friends were also delighted! Thank you!

[@MiddleEats]

Oh that's amazing! Glad to hear that. If you took any photos, I'd love to see them! We're on Instagram @MiddleEatsYT

[@BlueJazzBoyNZ]

Thanks for expanding my flavour experience pomegranate molasses

[@jenniferogormanarafa8920]

Right on buddy. What a great informative video. So cool 😎

[@021om6]

So glad to see Iranian dishes in your channel. Middle eastern cuisine from all regions are amazing I'm so proud to have middle eastern heritage.

[@MiddleEats]

Thank you! I was a bit anxious about this recipe because I don't speak persian, and unlike Turkish cuisine, there aren't a lot of English sources. But I got it right I think. Hope you try it out!

[@021om6]

@@MiddleEats you definitely got it right. Fantastic channel keep up the good work in promoting Middle Eastern cuisines from all the regions.

[@MiddleEats]

Thank you, glad to hear that! I'll definitely do a lot more Iranian food in the future. Speaking of, do you have any good sources I could use for recipes.

[@021om6]

@@MiddleEats happy to hear that you will 😁👌 well if your going to do more Iranian dishes you have to do Iran's national dish which is called Gormeh Sabzi it's an incredible herb stew cooked either with lamb or beef. Check this kzbin.info/www/bejne/aIe2fnhpaJ5ofLc as this is done the traditional way I would definitely recommend following this womens way. Check the description too as the ingredients is there in English. Anymore dishes you want help with I'm more than happy to recommend.

[@MiddleEats]

Thank you, I will definitely do Ghormeh Sabzi. It has already been requested on the channel loads and it looks like something I would enjoy!

[@ariank5046]

this is so well done!

[@George-lc1sd]

Loving your videos! The dish looks wonderful.

[@MiddleEats]

Thanks George, hope you try some recipes out!

[@aliafshar1366]

If you enjoyed this, i ll assure you you will love Khalal badam (almond) stew. And in northern parts of iran, the traditional way to make the Fesenjan darker was to heat up a ladle ( until it turned red) and put it into the stew.

[@mani1758]

I’m Iranian the ratio of walnut to pomegranate molasses is very important in this dish! You used more walnut & less pomegranate molasses. We use more pomegranate molasses . Also no need to use saffron. The delicate aroma of saffron disappears in this dish as you have walnut & pomegranate molasses that have strong flavours.

[@MiddleEats]

Hmm, it seems there are a few different variants. Most of the recipes I saw (on Iranian websites) stated between 300-400g of walnuts and they used 3-6 tablespoons of pomegranate. It definitely varied a lot in the recipes. There must be a version with a stronger taste of pomegranate too. Thanks

[@mani1758]

Unfortunately the google & on line recipes aren’t the best one! The best recipes are either from Iranian cookbooks & if you know an Iranian mum 😁

[@nyderiawoods6828]

Can you post your or your moms recipe I would love to compare

[@sunny-td7qg]

In the local recipes from northern iran(where this dish originally comes from)they also add plum molasses. That's what gives this stew more flavor and also gives it a beatiful dark almost black chocolaty color.

[@ZahraJ22]

I have an Iranian cookbook (Food of Life) and it definitely recommends saffron for this recipe.

[@nelumbonucifera7537]

Thanks for the inspiration, Obi.

[@MiddleEats]

No problem, hope you try it out!

[@kailadwinell5966]

Can't wait to try this!

[@TheTraveler2222]

What a hearty meal, well done!!!

[@nc4764]

Loving you channel. So glad i found it. Can you please do gormeh sabzi

[@MiddleEats]

Thank you! I think that might be the next Iranian dish we work on, either that or Tahdig, so we'll definitely do it soon.

[@ikebanaJc]

I’ve cooked this before ..love it! But I’ve never done it duck and tomato paste so will add those this week. 👍

[@patavinity1262]

It's even better with tahdig!

[@MiddleEats]

I could imagine. I have to cook that soon!

[@juliencary881]

Amazing video! thank youu so much!

[@MaryRose007]

You are an amazing chef and presenter. You’re the new Alton Brown.

[@MiddleEats]

That's very kind of you to say, he's always been an inspiration of mine.

[@Ali.G6]

Bro there's iranians I know that can't make this dish as good as you just did, top marks!! only thing I'd mention is that sometimes we add a little sugar to balance the sweet/sour taste but this really depends on the quality of the pomegranate molasses you have..

[@RagdyAndy]

this sounds awesome

[@LastEarBender]

That looks fantastic

[@MiddleEats]

Thank you!

[@wassiniyakitchen2271]

very nice recipe my dear...

[@MiddleEats]

Thank you

[@crouchingwombathiddenquoll5641]

Would love to visit Iran and check out the local food markets 👍🏼

[@charlietudju8238]

This looks amazing !

[@MiddleEats]

Thank you, I hope you give it a try

[@charlietudju8238]

@@MiddleEats I 'm gonna have to wait for my pay before I can afford some saffron haha but I'll probably try it next month ! My housemate should also bring back some homegrown walnuts from his parents by then so it'll be perfect !

[@MiddleEats]

Hope that comes through soon. Half or 1g of saffron shouldn't be too expensive, but if you can't get it, then you can just leave it out I guess. Thanks

[@emmellanna]

This is a great recipe! Does anyone know how many servings it makes? Sorry if he said it and I missed it!

[@turquoisesorcerer]

hey, persian here, so glad you're introducing our culture to the world :3 only criticism i'd have is using the pomegranate seeds for decoration, i get that its youtube but they get really annoying in the dish xd also, i think you should add Tahchin to your list of dishes to make videos about. its very unique and one of my 2 favorite dishes, fesenjun being the other one :p

[@clairewright8153]

Yummm I know what I’m cooking this weekend

[@MiddleEats]

Hope it turns out great!

[@8nansky528]

I ADORE READING

[@TheHappychickadee]

Wonderful channel!

[@mrj475]

This looks delicious..

[@VideoNozoki]

Thank you!! As a non-rich person ((EVERYONE on the internet seems to be RICH where "Money is no object")). Thank you for explaining the recipe in a way that a NORMAL person can approach!!! ((I know it is SO popular to pretend that we are ALL the Kardashians -- but I (as MOST people) are juust everyday people living their normal lives.)) I really appreciate you explaining this for NORMAL people ((Gordon Ramsay, Martha Stewart, and EVERY internet KZbinr thinks they need to PRETEND that we are all millionaires)). Let's be REAL. 99.999999% of us are just regular people. We work hard -- we deserve the money we make -- we are NOT professional chefs -- we are just browsing KZbin so that we can make GOOD FOOD (the Best food we can make) for our loved families with the NORMAL money we make. I LOVE my family (they are all wonderful). I am NOT a professional chef (but I will do my best). I want my Spouse AND my CHILDREN to think, "Growing up, we didn't have much money, but I still think our HOMEMADE food was the best. BETTER than any restaurant or stranger has ever made for me." ------- i.e., "Home-Cooking has always been the best. I LOVE the effort my parents put into cooking. The older I get, the more I appreciate the LOVE they put into making food for me (instead of/On top of) knowing they didn't have any money." Middle Eat, I REALLY APPRECIATE YOU!!! Thank you!!! (Keeping it "real".)

[@Hollis_has_questions]

❤❤❤😊

[@jeanniebrooks]

Man, get ready for this…this is a big project.

[@ioanabondoc3844]

can this be done in less time? like in 40 minutes for instance (until the chicken is cooked ofc)? with let's say less liquid?

[@sullyprudhomme]

outstanding video! Had this many times but one recipe I did not know how to do. Only comment...as this all falls apart as it is so tender, eat with a spoon, not a fork! :-)

[@MiddleEats]

Thanks David! It was indeed spoon tender, I tend to use a fork for everything though. Loved eating this.

[@sullyprudhomme]

@@MiddleEats I am making this tonight thanks to you...the spoon remark is really meant with humor. My roots are Jewish but with an Iranian/Iraqi component. My grandmother would make all these dishes and when we ate informally, it was a spoon...with guests for a dinner party, only the kids got a spoon....I remain a kid at heart when it comes to any dish with rice and a sauce.

[@MiddleEats]

Spoons work great for any saucey dish! Thanks for sharing that! I don't know if you've had a chance to try the Dolma Recipe, but wow is it tangy and delicious. I'm sure your grandmother must have cooked something like it.

[@sullyprudhomme]

@@MiddleEats she did but it was chicken based and flavored with lemon, garlic and sugar and lots of tumeric. The 'skins' she used were onion, tomato, eggplant and zucchini. She called them mahasha which really refers to anything 'stuffed'....I have realized that her cooking is not quite Iraqi and not quite Persian but rather a special blend of the two.

[@MiddleEats]

That sounds very interesting! As I recall there was always a large Jewish Iraqi community, where is the Diaspora located now? A lot of the Egyptian Jewish Diaspora is in the UK and Claudia Rhoden is their culinary God mother.