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In a small bowl, mix the turmeric with 1 tablespoon salt and 2 teaspoons pepper. Place the chicken on a rimmed baking sheet and sprinkle with the spice mixture, turning to coat both sides.
Heat a large skillet over medium-high heat and add the oil. Brown the chicken well on both sides, about 7 minutes per side. Pour in the water, then add the garlic, stirring it into the water. Bring the water to a boil, then turn down the heat to low and cover. Braise the chicken for 25 minutes, until the inside is opaque. Transfer the chicken to a serving platter, turn up the heat to high, and reduce the cooking liquid for a few minutes, stirring occasionally until it’s slightly thickened. Season to taste with salt and pepper, and pour the sauce over the chicken.
Dust the chicken with sumac and pepper, garnish with lime halves, and serve.
Heat the oil in a stockpot over medium heat and cook the onions for about 10 minutes, until they start to brown. Add the turmeric and corn. Pierce the limes with a knife or fork and add them to the pot along with their soaking water. Add the stock and bring to a boil. Cover and simmer for 15 minutes, until the corn is just tender.
Squeeze the limes against the side of the pot with a long spoon to extract their concentrated flavor before removing them from the soup. Blend half of the soup in a blender, then return it to the pot. Add the saffron and season to taste with salt and pepper. Add lemon juice to taste, and serve.
Kinda "blah" after the zest and zing of Jerusalem and Ottolenghi. Thought it would be more interesting. It's not.Published 19 days ago by Paula McCarthy
I too can many spend hours (days for Thanksgiving) in a kitchen for a celebratory meal. I have a simple way of evaluating a cookbook. Read morePublished 1 month ago by W. Seidell Vigroux
Certainly a wonderful cookbook with recipes unusual to the American cook. I would give it five-stars except that only an experienced cook will see the need to adjust timing and... Read morePublished 1 month ago by Audrey
This cookbook is filled with wonderful recipes that are sure to please everyone. I ordered it because the recipes were so unique, and I was wanting to expand my culinary horizons. Read morePublished 2 months ago by Cristina Buehlman
My culinary group tackled this book. Not only did we discover several "keepers" but the results make me want to dive deeper into the book. Read morePublished 2 months ago by T. Savadogo
We love ethnic (different than American) food. We have had Persian food at restaurants. This is perfect to expand our culinary horizons. Read morePublished 3 months ago by Minnesota Dancer
A friend raved about The New Persian Kitchen by Louisa Shafia and suggested that we try cooking some of the dishes together. It was an illuminating experience. Read morePublished 4 months ago by Sylvette