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ravalejo t1_j236d4s wrote

Reply to comment by Natsc in LPT: boil rice until it’s almost fully cooked, drain, then return to pan, cover and steam on low heat for 10 mins. Tastes much better than boiling, draining and serving. by circumlocutious

This is the recipe I used: https://www.unicornsinthekitchen.com/khoresht-fesenjan-persian-pomegranate-and-walnut-stew/

I've used this page for a few other dishes and it's all turned out great. But if you make one of the dishes with dried limes ( like the ghormeh sabzi or khoresh badejan), in my opinion it should simmer for a few hours (like 3 ish) and is definitely better the second day. I also simmered the fesenjan in the crockpot last time but it's less necessary.

I don't eat meat so I sub roasted mushrooms instead and it works! Another Iranian friend told me it's not uncommon to make meatless versions. What's great about these dishes is that the flavor profile really comes from the other ingredients so it makes the yummiest plant-based meals I've ever had.

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ravalejo t1_j236oqz wrote

But just to add, I'm no expert on persian cuisine but I'm really enjoying trying my hand at it!

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Natsc t1_j23lrpn wrote

Thanks so much! I also don't eat meat and the tip for roasted mushrooms sounds amazing. I use plant-based meat sometimes, but I love mushrooms and forget to use them most of the time.

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