Kofta b'siniyah & Saffron Rice with Cherries, Pistachio & Mixed Herbs
It was the second time to make these kofta, following the recipe from one of our favorite cooking books, Jerusalem. The kofta that I made last time were in a "long, torpedo-like finger" shape as the picture of the cooking book shows. This time J asked me to make the kofta longer. I made them longer according to his request. Maybe because of the shape, I couldn't cook all kofta at once. I needed to cook them in two batches, which wasn't a big deal. The saffron rice was the side dish that we picked as a new recipe we haven't tried from the book. It was easy to make and tasted wonderful. I didn't have dried barberries, so I used dried Rainier cherries. In fact, I have never had or seen dried barberries. Our local Wegmans didn't have them. I will try to buy some via online for a future purpose while sweet and sour Rainier cherries were lovely in the rice.
