Well, I am already preparing for our Shabbat meal this week on Friday evening. The menu will include my signature dish, Tajikistan Wedding Dish. I don’t share the recipe on this one. It is Tajikistani, but with my own twists and embellishments.
And it is labor intensive. Here I am making candied citrus peels that are stirred into the rice and roasted chicken and sprinkled on top along with toasted almonds and fresh cilantro. The whole thing is smothered in hot curry, coconut milk sauce. It is layered with many spices like ginger, garlic, cumin, curry, turmeric, onion, sweet red wine… no recherche ingredients, but delectable.
Soon the Sabbath candles will be flickering against the dusky evening sky, the guests laughing, and the labor swallowed in the communion of hearts.
