noam wrote:
if you talkin Kashke Badamjoon im all over it
i almost bought a lamb shank today tho, to make some Abgoosht, but forgot by the time i got in the shop, damn... think thats gona be tomorrows dish!
oh dude abgoosht is tits. with the dried lemons rehydrating in the broth.. fuck me im hungry.
and kashke badamjoon is also delish.
Naan Bread wrote:
Keep meaning to try my hand at this but can never be arsed to put the effort into the stock when the resulting dish is quite small/light. Have some other nice Vietnamese recipes I'll post tomorrow.
Need to investigate these Persian stews as well - got a shit ton of preserved lemons I'm eager to use.
yea those lemons make everything amazing. look up something called ghorme sabzi, and khoresht karaft. both use the dried lemons, as does abgoosht that noam mentioned. persian food is mainly peasant food, but it sure is good. the only thing really expensive when making it, is saffron, which is a commonly used ingredient.
pho is just time consuming, i have a good butcher i buy a variety of bones from, and i roast them for about an hour then add them to the broth, which alone takes about 6 hours from the way I was taught to make it. when making it, use really cheap fatty cuts of meat to stew along with the bones.. with your end product you sift the fat off the top, and there's usually a lot.. besides the broth, its just rice noodles, whatever protein you wanna add, and all the other fixins like sprouts, herbs, whatever else. i would write a recipe but i usually just eyeball everything and taste as i go.
cba right now, but i will 
. loobia and baghali polo is the shiiiiieett!!!