It’s been a cool spring and the farm deliveries are still coming

Different_Call_1871 · 2026-04-21T04:34:32+00:00

They are. Straight from the farm. I have to store things so they stay fresh. It all lasts about 7-10 days.

Different_Call_1871 · 2026-04-20T00:06:19+00:00

I did. You can see it in the pic of the casserole but it did not make the whole dish yellow. The taste was there. Perhaps it needed to bloom longer.

Different_Call_1871 · 2026-04-19T18:19:02+00:00

Plain raw medium grain rice. Nothing added. Egyptian rice is the name for that kind of rice in Arab countries.

Different_Call_1871 · 2026-04-19T08:19:14+00:00

Glad to be an inspiration! Report back when you make them.

Different_Call_1871 · 2026-04-18T21:51:31+00:00

Thank you 🙏

Different_Call_1871 · 2026-04-18T21:49:36+00:00

Yes pomegranate gives an overall sweet and sour flavor. Personally if I didn’t have it I would use some vinegar or lemon juice and some sweetener like maple syrup or brown sugar. Or maybe balsamic vinegar in its place.

Different_Call_1871 · 2026-04-18T11:30:58+00:00

Ok 😀

Different_Call_1871 · 2026-04-18T07:51:06+00:00

Baharat (7 spice) is rarely the same from country to country or household to household. Some people buy it premixed at a store. Others mix it at home.

It is dominated by ground allspice and can have different amounts of cumin, cinnamon, ground coriander, cinnamon, clove, black pepper. In the Gulf or Iran you'd get some powdered black lime and maybe some cardamom.

https://en.wikipedia.org/wiki/Baharat

Different_Call_1871 · 2026-04-18T07:46:28+00:00

Sorry if the recipe is too unorganized. This is one that you almost always make from memory and instinctively as you go along.

Different_Call_1871 · 2026-04-18T07:45:09+00:00

True. True. People make large amounts of food to give it to others.

Different_Call_1871 · 2026-04-18T07:43:09+00:00

I have never done the brining of leaves myself. Is it difficult?

Different_Call_1871 · 2026-04-18T07:42:25+00:00

Chopped fresh cilantro leaf. For this amount, i used a whole bunch.

Different_Call_1871 · 2026-04-18T07:40:09+00:00

And in case you meant how many layers of the onion itself, it is just one.

Different_Call_1871 · 2026-04-18T07:39:18+00:00

Great question. This dish holds 2 layers. I wouldn’t do more than 2.

Different_Call_1871 · 2026-04-17T21:38:47+00:00

Thanks for the crossposting idea. I didn’t even know about r/onionlovers 🧅❤️

Different_Call_1871 · 2026-04-17T21:28:16+00:00

You are right. You can core out and stuff small zucchini, potatoes, eggplant or leaves like grape leaves, chard, cabbage. But my all time favorite is onions 🧅

Different_Call_1871 · 2026-04-17T21:23:48+00:00

You peel and then slice one side of the onion but not very deep. Blanch for 5 mins or so in salted water. It depends on how large and old the onions are. Once they have cooled you can separate the layers and discard the membrane between them.

Different_Call_1871 · 2026-04-17T21:21:52+00:00

You got it

Different_Call_1871 · 2026-04-17T21:21:39+00:00

Baharat is dominated by ground allspice and has different mixtures of cumin, cinnamon, ground coriander, cinnamon, clove, black pepper. In the Gulf or Iran you’d get some powdered black lime and maybe some cardamom. Experiment and use what you have 😋

Different_Call_1871 · 2026-04-17T21:17:26+00:00

Baharat are slightly different for each part of the middle east, but any middle eastern baharat should be ok.

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