- Most Helpful
- Highest Rating
Very easy to make, and tastes great! I increased the amount of turmeric a bit, and served on fresh pita bread. I also sprinkled a little feta cheese on it when serving, and it was delicious!
Even though I had a bit of a disaster, this turned out delicious. I made half the recipe, and would saute everything in the pan, but then transfer to a saucepan to finish cooking. Mine was done very fast, like 20 minutes, even though I covered the skillet and reduced the heat - the water was gone, and there was some scorching, alas. Yet it was still really good, even a bit scorched! Just imagine how good it will be properly prepared!
This made a very good dinner last night. Easy, tasty and not too bad in the calorie department. Served with saffron rice, a green salad and Honey Biscotti for dunking in Arabian Nights coffee. It all came together to make a very enjoyable meal. Thanks very much for sharing this recipe. :D
Simple, hearty and delicious! I used ground lamb, extra-virgin olive oil, and served it over basmati rice. I've never eaten dopiazeh until now -- and I will definitely make this again! Thank you Miss Fannie, for sharing this recipe. UPDATE: I used the leftovers (including the rice) to make stuffed cabbage -- very good! Made for Pick A Chef Spring 2013.