{"id":145,"date":"2009-09-22T16:45:59","date_gmt":"2009-09-22T20:45:59","guid":{"rendered":""},"modified":"2011-02-02T00:26:27","modified_gmt":"2011-02-02T05:26:27","slug":"khorshteh-mosamma","status":"publish","type":"post","link":"https:\/\/pappp.net\/?p=145","title":{"rendered":"Khorshteh Mosamma"},"content":{"rendered":"\n

\"khorshtehmosamma_sm.jpg\"
\n(This picture is after one reheating. I failed to take a picture right after I made it. The structure of the eggplant and a lot of the color were eaten by a night in the fridge and a trip through the microwave. It’s still delicious.)<\/p>\n

I made Khorshteh Mosamma<\/a> (an Iranian beef and vegetable stew) a few days ago, and it is delicious in that classic rich, slightly spicy middle-eastern way. What was unusual about it is I actually (mostly) followed a recipe, instead of my usual browse similar recipes -> freehand it to what I want technique. The recipe came from the last issue of the Penzeys Spices<\/a> catalog. The only real decisions I made not specified by the recipe were using a 50:50 mix of sweet and hot curry powders (it just says “curry powder”), and a little bit of scale adjustment. <\/p>\n

For the spice-deprived, Penzeys Spices is a chain of very, very good spice stores, and is one of my favorite little specialty shops. A visit there will make you poor, and it’s not because they charge a big premium or only sell in large quantities; it’s just because they have every spice you could imagine, and I’ve never bought something that disappointed (although I still haven’t figured out how to handle a couple things, I’m definitely still figuring out how to work the bottle of ajwain seed<\/a> I picked up a few visits ago.) While I’m always sad there isn’t a nearby location, it’s probably a good thing… I usually end up dropping at least $50 when I visit one.<\/p>\n","protected":false},"excerpt":{"rendered":"

(This picture is after one reheating. I failed to take a picture right after I made it. The structure of the eggplant and a lot of the color were eaten by a night in the fridge and a trip through … Continue reading →<\/span><\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[11,12],"tags":[17],"class_list":["post-145","post","type-post","status-publish","format-standard","hentry","category-foodblogging","category-oldblog","tag-eggplant"],"_links":{"self":[{"href":"https:\/\/pappp.net\/index.php?rest_route=\/wp\/v2\/posts\/145","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/pappp.net\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/pappp.net\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/pappp.net\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/pappp.net\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=145"}],"version-history":[{"count":0,"href":"https:\/\/pappp.net\/index.php?rest_route=\/wp\/v2\/posts\/145\/revisions"}],"wp:attachment":[{"href":"https:\/\/pappp.net\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=145"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/pappp.net\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=145"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/pappp.net\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=145"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}