Here we are at post #2 of Pomegranate Week 2010!!! When I was selected to be one of the POM Dinner Party Hosts, I was mailed a box of beautiful red pomegranates. I can’t even tell you the excitement that I felt as I opened the box!!!
Today’s post comes in light of the Persian Burger recipe that I posted last week. I thought I would share a couple of fascinating and truly helpful tricks that I learned while doing research on how to prepare burgers in light of the Great Burger Challenge.
I have to confess that burgers were not my thing until recent years.
In the aftermath of our Norouz party we were left with a lot of left over fresh herbs. I knew exactly what to do with some of the parsley: Chimichuri, baby! But then I was still left with hell of a lot more parsley, cilantro, dill, chives, and mint.
Instead of just freezing each herb on its own I started to think ahead. I took in consideration future Persian dishes that I am planning on making and the amount of herbs needed for each dish when cooking for the two of us. Since I had a bit of cilantro and chives left I decided to make a Sabzi Polow mix to be used sometime in the future.
The rest of the herbs I just measured and froze on their own.