This is one of my favorite recipes! It is a thick Persian stew (or aash) flavored with fresh herbs, tangy pomegranate syrup and tiny meatballs. You may want to prepare the aash a day in advance, it tastes even better the second day, after the flavors have melded. The meatballs may be omitted or substituted with vegetables such as mushrooms.
I STRONGLY discourage substituting pomegranate juice for the paste, I can't imagine the flavor coming out properly. But who knows, it may work- so let me know if it does come out :) Pomegranate paste/molasses can be found at many ethnic groceries, and most Middle Eastern stores. My favorite brand is Cortas.
An aromatic Persian spice blend which is good added to stews and pulses. This recipe is from " A Taste of Persia" by Najmieh Batmanglij. The author suggests adding the rose petals to the ground spices. After trying both ways, I prefer to whizz them in the spice grinder for a minute or two.
This classic Arabian dish is Saudi Arabian in origin, and is believed to originate from the nomadic Bedouin tribes centuries ago. Arabic cuisine has its roots in tent cookery. Nomadic tribes could use only transportable foods such as rice and dates, or their nomadic stock like sheep and camels in their recipes. As the caravans journeyed throughout the Middle East, new seasonings and vegetables were discovered and added to the existing repertoire. Each new discovery was incorporated into the diet in quantities palatable to a particular tribe - a fact that many cooks believe is responsible for the anomalies found in some Arabic dishes today. You can use lamb (or camel !!) in this dish, but it is more usual to make it with chicken nowadays.
I have a recipe posted on Zaar for the Kabsa spice mix needed in this recipe. Recipe #290159
I have been extremely interested in the use of rose water in the kitchen and decided to post this recipe. I would suggest using Tonkcat's recipe for rose petal jam Recipe #3160 for this distinctive pound cake. Take a culinary adventure with me!! Adapted from "New Food of Life: Ancient Persian and Modern Iranian Cooking and Ceremonies" by Najmieh Batmanglij