Arabic

We organize a number of asparagus evenings every year. On those evenings I also prepare asparagus with an Arabic twist. This also applies to this preparation. Every year I come up with something new. But I’ll make this one again next year anyway. Too tasty. Too surprising. And then I’m sure ‘everyone’ will come again.

Persian cuisine has its own signature. The flavors are full and subtle at the same time. Sourberries always a pleasant surprise, saffron a feast for the eyes. This cake has different layers and therefore also different flavor layers. And that makes it a party on your plate and in your mouth.

Chef Abbas has a great cozy Iranian restaurant in Gorinchem. Where he conjures up great dishes on the table. And this stew was one of them. He generously shared his recipe with me and here I share it with you. It’s slow cooking to the max, but well worth all those hours of waiting.

We were on our way back from the coast and wanted to grab a bite to eat somewhere. I searched for Iranian and came across Chef Abbas in Gorinchem. In his cozy restaurant, this passionate chef conjured up one delicious dish after another. Like this Fesenjan. I asked for the recipe. I got the recipe. I made it myself. Delicious. And the guests agreed.