Full Recipe
Author
Behzad Jamshidi |
Description
"- Start your stew the day before. Almost every Persian stew benefits from being rested overnight. Due to the nature of our stews, we have so many amino acids packed into one dish, that the pure process of allowing the ingredients to break done further overnight creates a flavor and texture from our dishes the following day that is often incomparable to the fresh made/day-of stew.- Take your time. This is true for most recipes – take your time, don't rush things, allow your stew to develop in stages. You're making the outstanding decision to cook – good food has no shortcuts. Be patient, be present, be involved."
