This was so pretty on the plate, but I couldnt convince anyone to eat much of it. They all politely sais that's nice, but only ate a few spoonfuls. If you are serving to a more openminded group this recipe is great. Nothing went wrong until I served it. Note on ingredients, I couldn't get Saffron but it still worked fine.
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Very good! My husband and younger son both went back for seconds.
Starting out with rather less cayenne and then adding it to taste might work well if your diners don't necessarily appreciate high heat. I used hot Hungarian paprika, so cut it down to 1/2 teaspoon and only 1/4 tsp. cayenne. I also took out the cinnamon stick about a half hour before it was done. I would like to have tried it with saffron but that's beyond my budget.
I cook by volume, not weight, so guessed and used 1/2 cup onion, about a cup of baby carrots thick sliced, four Roma tomatoes and a 7" or so zucchini diced.
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This was superb! My darling son measured out the spices and put in one-and-a-half heaped tsp cayenne pepper (aaaagh!) but it was still gorgeous; just had to have thick bread doorsteps to help cope! Left out the apricots, had no carrots so used courgette (sorry - zucchini!), fresh spinach & spring cabbage. Thanks, Derf!
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