On Sat, 30 Sep 2006 14:33:55 -0600, Christine Dabney
> wrote:

>On Sat, 30 Sep 2006 20:26:49 GMT, (TammyM) wrote:
>
>>On Sat, 30 Sep 2006 13:31:02 -0600, Christine Dabney
> wrote:
>>
>>>Heya Tammy,
>>>
>>>I am fixing the Qorma today.
>
>>Oh I'm so pleased! This is the Afghani qorma, yes?
>
>Yes it is.
>
> Another
>>wonderful cookbook (just to further add to your list) is The New Food
>>of Life (Ancient Persian and Modern Iranian Cooking and Ceremonies) by
>>Najmieh Batmanglij.
>
>Okay, adding that to my list. I should have it by next fall, if not
>before.
>>
>>I'm really happy you're making "my" recipe! Did you make the char
>>masala as recommended or did you tinker? :-)
>
> For the first time, I made it as you directed. Have you other ways
>that you make it?
>I like what someone suggested, about cardamon. That is one of my
>favorite spices.

I use 2:1:1:1 cinnamon, cumin, coriander, cloves. Cardamom would
probably be fab and would keep the alliteration going :-)


>
>It is a taking a long time to get meltingly tender, but I think that
>is because of the altitude here. Everything seems to take a much
>longer time to cook.

I have taken to either soaking the peas ahead of time and pre-cooking
them, or (if I forget to soak which I usually do), I just pre-cook
them fairly well. They don't seem to cook enough when I just add them
to the pot. Roomie said she liked the slightly crunchy texture, which
it ain't supposed to have!

I have also been known to deviate from the recipe by adding tomato or
V-8 juice to achieve the consistency I desire. This depends upon
whether/not I'm serving it with rice.

Pity you're not still around the corner, I'd nip over and nab me a
bowl! "-)

your pal,
TammyM