About Tori Avey

Thanks for stopping by! I am fascinated by the story behind the food – why we eat what we eat, how the foods of different cultures have evolved, and how yesterday’s food can inspire us in the kitchen today. Read more...

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Comments

  1. Jessica Noel says

    5 stars
    5 stars for deliciousness and ease/simplicity. I will keep this recipe in my back pocket. I love how I can easily keep all of the essential ingredients on hand (all decently shelf/freezer stable) – so even if I haven’t been to the store in awhile, I still have a luxurious, low effort meal option. Thanks for sharing, Tori!

  2. Shirley says

    Tori I have been looking for this recipe for years. I had a very similar one from Sunset magazine, only difference was they added toasted slivered almonds around the serving of rice with the stew on top and sprinkled with finely chopped hard boiled egg. I can hardly wait to try your recipe, thanks! I have pinned it to Pinterest in my favorite recipes so I don’t lose it again.

  3. Essie says

    5 stars
    Shalom everyone!

    This was so tasty it was absolutely perfect. My partner is Iranian and he absolutely loved it and said this was his favourite (next to ghorma sabzi haha). I used a shoulder of lamb still on the bone not cut into pieces and let it slowly come off the bone for about 4 hours cooking. was beautiful! highly recommend with flat bread for lunch, or with rice and salad. I cook a lot of persian meals and this was wonderful honestly, thank you! xxx

  4. Virginia says

    5 stars
    Great recipe! I ended up tweaking the recipe a bit so I could make it in my instant pot. I also added chickpeas and a little garam masala to pump up the flavor.

  5. Rima says

    5 stars
    I came across your recipe yesterday and i made it and OMG! It was AMAZING! Thank you sooo much! I have added it to my weekly dinner ideas! Will definitely be looking at your other recipes! 🙂

  6. Mart says

    5 stars
    Should the 2 hours simmering be covered or uncovered? It specifically says “uncovered” for after adding the tomato paste but nothing about before.

    Also, in Metric the black pepper amount gets doubled… which I didn’t notice but still tasted really good (I might bump it up a bit more even for a bit more of a pepper kick).

    Overall the recipe is fantastic, meat was super tender and delicious.

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