OT - Around the Caspian Sea

caliking

Have been feeling in a rut of sorts recently, so wanted to try something different. 

Was looking at some Azerbaijani recipes, noted the similarity with Iranian/Persian recipes, and settled on a couple of things…

Azerbaijani Syrdak (eggplant, tomato, garlic, and stuff)

Zereshk chelo ba tahdig (basmati rice, barberry, saffron)

Not so pretty plate, that includes the above, and chicken fesenjaan (walnuts , pomegranate molasses, nutmeg, cinnamon) 

Turned out well. The fam liked the chicken fesenjaan more than I did, but that may be because I’ve been on an eggplant kick for a while. 

 Nonetheless, I enjoyed a fun afternoon cooking

nolaegghead

Helll yeah

Ozzie_Isaac

I have never seen or heard of any of those dishes.  They look amazing, and what a way to get out of a rut.

alaskanassasin

I could live off of you ruts. 

alaskanassasin

Don’t take that where it doesn’t need to go…

Ozzie_Isaac

alaskanassasin said:

Don’t take that where it doesn’t need to go…

Due to a recent incident with a dog and my glasses.  I read ruts as nuts.

lousubcap

Impressive as always.  Way to get creative.

Mattman3969

Very nice!

caliking

Thanks, all. 

Ozzie_Isaac said:

I have never seen or heard of any of those dishes.  They look amazing, and what a way to get out of a rut.

We've liked Persian food for a while, and have a few good places in Houston. We had ordered from one of them recently, and my MIL loved the fesenjaan. So, I figured I'd take a crack at it, and score some points

caliking

alaskanassasin said:

Don’t take that where it doesn’t need to go…

Not touching it.

theyolksonyou

I’d probably have to eat two of those to make sure they’re good.  Maybe three.  

johnmitchell

theyolksonyou said:

I’d probably have to eat two of those to make sure they’re good.  Maybe three.  

Kinda like a lamb chop😉😂

JohnInCarolina

johnmitchell said:

theyolksonyou said:

I’d probably have to eat two of those to make sure they’re good.  Maybe three.  

Kinda like a lamb chop😉😂

Only savages go back for thirds, but when Ashish is cooking, such behavior is expected, if not openly tolerated…

caliking

theyolksonyou said:

I’d probably have to eat two of those to make sure they’re good.  Maybe three.  

So stealing that line. 

lkapigian

Nailed it @caliking

Jason, great to see you post @theyolksonyou

lousubcap

@theyolksonyou - glad you have surfaced.  Other than the standard ebbs and flows there was a purge a few months back.  Several accounts got nuked. 
You can catch up on the WAYDRN thread and What are You Cheffing Dr? threads for some insights.  The exotic car thread has some great pics.  FWIW-

The Cen-Tex Smoker

greatness. 

buzd504

Dayum, cali.  Solid.

theyolksonyou

JohnInCarolina said:

johnmitchell said:

theyolksonyou said:

I’d probably have to eat two of those to make sure they’re good.  Maybe three.  

Kinda like a lamb chop😉😂

Only savages go back for thirds, but when Ashish is cooking, such behavior is expected, if not openly tolerated…

Agree button 

Photo Egg

Dude!!!

Your creativity still amazes me

caliking

Photo Egg said:

Dude!!!

Your creativity still amazes me

 Too kind, sir. 

And, we're overdue to catch up over a few brews. 

fishlessman

Wth

 did you make.....I'm in........but wth did you you make

Canugghead

Photo Egg said:

Dude!!!

Your creativity still amazes me

Not surprising though. How about a cali vs zippy ppv cook off 

caliking

Canugghead said:

Photo Egg said:

Dude!!!

Your creativity still amazes me

Not surprising though. How about a cali vs zippy ppv cook off 

That's something I want to be a spectator/eater for, not a participant!

caliking

fishlessman said:

Wth

 did you make.....I'm in........but wth did you you make

The syrdak is made with caramelized onions, tomatoes, garlic, turmeric, and eggplant. You fry the eggplant, then add it to the base of sauteed onions, tomatoes, garlic. Sort of like ratatouille. 

The chelo was flavored with saffron and butter, and can be made many ways - lavash or potatoes on the bottom, different meats added in, etc. The star is the crispy, crunch layer (tahdig) at  the bottom of the pot.

Fesenjaan is a stew made with onions, pomegranate molasses, nutmeg, pepper, walnuts. The pomegranate molasses is pretty tart, and not as sweet as I thought it would be. Fesenjaan also can be made many different ways, with veg, different proteins, etc. Its good stuff.

Legume

All amazing looking @caliking.  I love how you treat these epic cooks like a research project.

I love me some pomegranate molasses, I always have a bottle on hand.  Fun to experiment with, makes an interesting component in a salad dressing or glaze for pork ribs or chops or shoulder or even with roasted Brussels sprouts or carrots.

caliking

Legume said:

All amazing looking @caliking.  I love how you treat these epic cooks like a research project.

I love me some pomegranate molasses, I always have a bottle on hand.  Fun to experiment with, makes an interesting component in a salad dressing or glaze for pork ribs or chops or shoulder or even with roasted Brussels sprouts or carrots.

Thanks. I like learning about the food different folks eat around the world. Some flavors or foods are unexpectedly similar, or familiar, and others are quite different, but all are delicious!

I've had that pomegranate molasses for a while, but can't recall what I used it for before. The Brussels sprouts sound good. I guess it can be used in place of balsamic vinegar, for experimentation.

Mark_B_Good

caliking said:

Have been feeling in a rut of sorts recently, so wanted to try something different. 

Was looking at some Azerbaijani recipes, noted the similarity with Iranian/Persian recipes, and settled on a couple of things…

Azerbaijani Syrdak (eggplant, tomato, garlic, and stuff)

Zereshk chelo ba tahdig (basmati rice, barberry, saffron)

Not so pretty plate, that includes the above, and chicken fesenjaan (walnuts , pomegranate molasses, nutmeg, cinnamon) 

Turned out well. The fam liked the chicken fesenjaan more than I did, but that may be because I’ve been on an eggplant kick for a while. 

 Nonetheless, I enjoyed a fun afternoon cooking

Looks delicious ... I'm Italian ... that eggplant would have ended up with more tomato sauce on it ... lol, and some sundried tomatoes too!

caliking

Mark_B_Good said:

caliking said:

Have been feeling in a rut of sorts recently, so wanted to try something different. 

Was looking at some Azerbaijani recipes, noted the similarity with Iranian/Persian recipes, and settled on a couple of things…

Azerbaijani Syrdak (eggplant, tomato, garlic, and stuff)

Zereshk chelo ba tahdig (basmati rice, barberry, saffron)

Not so pretty plate, that includes the above, and chicken fesenjaan (walnuts , pomegranate molasses, nutmeg, cinnamon) 

Turned out well. The fam liked the chicken fesenjaan more than I did, but that may be because I’ve been on an eggplant kick for a while. 

 Nonetheless, I enjoyed a fun afternoon cooking

Looks delicious ... I'm Italian ... that eggplant would have ended up with more tomato sauce on it ... lol, and some sundried tomatoes too!

Thanks! Some sundried tomato paste did find its way into the eggplant dish. Really liked the deep flavor it added. 

HeavyG

caliking said:

Legume said:

All amazing looking @caliking.  I love how you treat these epic cooks like a research project.

I love me some pomegranate molasses, I always have a bottle on hand.  Fun to experiment with, makes an interesting component in a salad dressing or glaze for pork ribs or chops or shoulder or even with roasted Brussels sprouts or carrots.

Thanks. I like learning about the food different folks eat around the world. Some flavors or foods are unexpectedly similar, or familiar, and others are quite different, but all are delicious!

I've had that pomegranate molasses for a while, but can't recall what I used it for before. The Brussels sprouts sound good. I guess it can be used in place of balsamic vinegar, for experimentation.

Christopher Kimball's "Milk Street" empire is right up your alley just in case you don't already read/watch/listen to it.

caliking

HeavyG said:

caliking said:

Legume said:

All amazing looking @caliking.  I love how you treat these epic cooks like a research project.

I love me some pomegranate molasses, I always have a bottle on hand.  Fun to experiment with, makes an interesting component in a salad dressing or glaze for pork ribs or chops or shoulder or even with roasted Brussels sprouts or carrots.

Thanks. I like learning about the food different folks eat around the world. Some flavors or foods are unexpectedly similar, or familiar, and others are quite different, but all are delicious!

I've had that pomegranate molasses for a while, but can't recall what I used it for before. The Brussels sprouts sound good. I guess it can be used in place of balsamic vinegar, for experimentation.

Christopher Kimball's "Milk Street" empire is right up your alley just in case you don't already read/watch/listen to it.

Used to subscribe to Cook's Illustrated, and occasionally listen to the Milk Street podcast. Its pretty good, but I'm not its biggest fan. Also, it doesn't quite have the world/global take on cooking that I enjoy.

The Splendid Table has a great podcast, which I listen to more frequently. Samin Nosrat's Home Cooking podcast is excellent. I could listen to her for hours. She seems like such a happy spirit.