I started by preparing a casserole using meatballs, Persian rice, lentils, and stir-fried vegetables. The process used by the Persians for preparing rice is complex and time-consuming - much of it spent steaming the rice at a very low temperature, then letting the rice cool on a damp cloth to loosen the tadiq on the bottom. I used a different approach for the tadiq so it didn't harden or become golden, but the variation in texture was enjoyable, never the less.
The turkey meatballs were seasoned with at least a tablespoon of freshly ground cumin, pomegranate molasses, egg, whole-grain bread, finely chopped onion and garlic, and salt and pepper. Once sauteed, I drizzled sweet chili sauce over them, frying them until a soft, deep brown glycation occurred, intensifying the flavor. I made cottage cheese salad for my lunch yesterday. Turmeric and paprika add antioxidants.
Served with a simple balsamic and olive oil dressing, a splash of chow-mien noodles, walnuts, vegetable chop, and dried cranberries.I used the jar of home-canned unsweetened apples for apple pie, made a crushed almond-walnut bottom crust and a whole wheat upper crust.
The proteins from the nuts and yogurt temper the glycemic rush from the caramel-rum syrup. This pie was best served warm, so the caramel syrup could settle into the pie and bring out the flavor.I'm pulling more leeks for soup. So good, as a bedtime snack,
with a sprinkling of za-attar and crumbled tortilla. Since leek soup is exceedingly light, I side-dressed with buckwheat groats.
