Want to try this at home? Please do. The New York Times very helpfully “adapted” the recipe (though I couldn’t discern what they changed), so click through this paragraph to get the recipe.
This dish is a winner in so many respects: delicious, flavourful, easy, one pot (quick cleanup), and no exotic ingredients (bar one, more on that later). We’ve had this several times since I got “Jerusalem” last year and it’s been a winner every time.
The picture above doesn’t really do it justice (yet again), but it really is a great dish. It’s not very quick– it takes about an hour to cook– but the most elaborate prep needed is to slice the onions. Most of the time the dish is doing its business alone on the stovetop.
We all (boys included) love it. It’s not plain by any stretch of the imagination– cardamom pods and cinnamon sticks certainly ramp up the taste factor– but it’s not too exotic for them. In any case, you can tone it down at the end with a bit of greek yogurt.
Finally, a word on the use of barberries. They are, thankfully, optional, as barbarries seem to be difficult to source. At least they were difficult for me, as neither the local health food shop, which has all manner of spices available, or any of the three local supermarkets (Waitrose, Sainsbury’s and the Cooperative) had them. I just did a quick search on Ocado and all they have is barberry-coloured thread, not barberries themselves. You can use currents, though, which is what I did as you can find those anywhere.
Would I make this again? Definitely. I’ve already made it several times, and I plan to make it more times again.