Persian ash-e reshteh: a thick AF stew filled with tons of herbs, legumes and noodles. It’s the most aromatic dish you’ll make in your kitchen and a great way to use up those herbs!
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My first attempt at Persian ghormeh sabzi. I cooked this on my live story and was so surprised at how much time is needed for this dish. This is by no means an authentic version at all but merely based on common ingredients you can find at your local store and if you’re in a time crunch! It’s not perfect but it was still super delicious - can’t wait to try this recipe again in the future.
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If you can jazz up canned food and luncheon meats, you can do anything. One of my favourite Korean foods, bud jjigae, is up on the blog today! It’s a red hot spicy stew packed with Spam, Vienna sausages, ramen noodles, cheese, tofu and more. It’s a recipe that originated during the Korean War, hence all the canned goods. Don’t let that turn you off that - you’ll instantly become hooked as I was!
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