Ghormeh Sabzi (Herb and Meat Stew)

Here is a modern Persian recipe, for one of the national dishes of Iran, that could have been and surely was also cooked in ancient times.  Ghormeh Sabzi is a flavorful stew of LOTS of cooked herbs, with meat and a legume.  The final texture resembles an Indian Saag or cooked greens dish, but this Persian version made entirely of herbs is a bit more tangy and pungent.

My version of Ghormeh Sabzi combines lots of parsley, coriander (cilantro), mint, and green onions, Goat meat, and chickpeas, to substitute for red beans which are usually found in the modern version, but were unavailable in the Old World. A stew fit for a King of kings!

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TERRACOTTA TANDOORI OVEN

When people settle down out of forager lifestyles and into Neolithic lives, they always invent pottery technology to help it.  This enables them to store surplus food, and it also enables them to take ovens out of the ground, and one step closer to those we are more familiar with today.

 

One of these ancient ovens, the Indian Tandoori or just Tandoor, is still popular today.  It’s simple design and somewhat more portable form make it pretty similar to many similar ovens of the era.  And today, we’re going to make our own for less than $100 (If you already own the tools)

Look, this is not at all how an ancient person would have made one of these.  If you have any masonry or pottery skills, as Neolithic peoples did, you can shape and fire your own vessel with an open top out of clay and pure artisanship.

But I’m a cook. Not a potter. I’m going to use power tools. Hey, Neolithic people exploited every resource available to them.  If they had power drills, they would have used them!

Here’s everything you need:

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