Flavour: Broth I and Exchange Flavour

flavour: The grains are particularly delicious after slowly absorbing the aromatic liquids and juices in which they're cooked, while releasing their starches as they plump up, and thicken the broth, according to The Guardian. I guess you could say it's an osmosis of sorts or a very welcome exchange flavour in, texture and sustenance out. The addition of rice, cracked wheat or pasta, for example, takes care of the side dish question you can add another one if you like, but you really don't have to so you end up with a meal to fill a family of hungry mouths. Lamb pilaf with sweet almonds and sour plums above Iranian dried sour plums, known as aloo bukhara, are like nature's candy; they are beautifully orange, sweet, sour and hard to resist. You can find them in most Middle Eastern supermarkets, but if you can't get your hands on any, then use dried apricots or sour cherries instead. Yotam Ottolenghi's chilli recipes Read more They are used in a variety of Persian dishes but are also great to snack on. (news.financializer.com). As reported in the news.