Comments on: Honey-Sesame Chicken and Persian Rice

By: Reflecting on a Year in the Kitchen — He Cooks, She Cooks

Reflecting on a Year in the Kitchen — He Cooks, She Cooks — Sun, 14 Feb 2010 05:06:10 +0000

[...] made Persian rice with perfect tahdeeg [...]

By: The Flavor-Principle Cookbook | He Cooks, She Cooks

The Flavor-Principle Cookbook | He Cooks, She Cooks — Wed, 22 Apr 2009 06:07:47 +0000

[...] The Flavor-Principle Cookbook is out of print, but if you can find it, I highly recommend it. I learned a lot, and we had a lot of success with her bulgar-stuffed chicken with a honey-sesame glaze. [...]

By: Brittany (He Cooks She Cooks)

Brittany (He Cooks She Cooks) — Thu, 02 Apr 2009 22:52:21 +0000

Vanessa — Bulgar is made from whole wheat. It’s very hearty and has a nutty flavor compared to a grain like rice. It’s good, especially in this recipe, but it’s just a grain so you can substitute brown rice, quinoa (another small round grain), couscous or anything like that.

By: Vanessa

Vanessa — Thu, 02 Apr 2009 22:34:58 +0000

What is bulgar? Sorry for the silly question. IDK if it matters that I’m in Australia.

By: Brittany

Brittany — Wed, 18 Mar 2009 02:53:19 +0000

Thanks Pam! We surprise ourselves sometimes, too

By: Pam

Pam — Wed, 18 Mar 2009 00:49:56 +0000

Just when I think you all can’t get anymore badass, you go and make something as awesome as this!

I am in awe of you both!