My husband and I love food. He is a chef and we both love cooking, have a passion for unique flavors and always like trying new things. Moving to Montana has been difficult for both of us since our culinary world was so wide in the Northwest and our choices are now limited. No more good Phở, no more sashimi (unless we want to spent a ridiculous amount of money on a couple rolls), no more Lebanese or Afghani...
So a lot of the time we end up fixing food at home. I've been wanting to try Ash-e Anar (Persian pomegranate soup) for some time. Before we left the Pacific Northwest, I made two purchases from the Lebanese grocery store: some Pomegranate Molasses and a giant tub of sumac, with the intention of using both at some point in the near future.
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| Local honey, Tazah Pomegranate syrup, pomegranate from friend's orchard. |
Several weeks ago a friend in Nevada sent us a box full of small but intensely delicious pomegranates. Thanks to the extended summer we've been having in eastern Montana, the herbs in our garden are still thriving. We finally got the opportunity to use our chives and also used up some of the mint.
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| Ground lamb, onions, garlic, mint, cilantro, ground black pepper. |
We used
this recipe and were not disappointed. The results are distinctly Middle-Eastern and by far one of the most complex flavor experiences I've ever had. The combination of textures- from the tender rice to the split peas, the pomegranate seeds hiding an explosion of that unmistakable pomegranate sweet-and-sour... All of the flavors make their presence known and go together exceedingly well, but don't mesh to the point that they become indistinct or homogenized.
The two places in town that have exotic spices didn't have Aleppo pepper so we substituted four parts paprika and one part cayenne pepper.
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| Results: Delicious! |
I miss Seattle and all of the choices, but feel very fortunate to have a partner who not only enjoys cooking, but who is incredibly good at it- no matter what cuisine he's fixing.