I recently spent a few days with Najmieh Batmanglij — known to many as the Queen of Persian Cooking — who opened me up to the cooking of her native Iran, and in particular to a rice dish called Jeweled Rice, or Javaher Polow. When I took my first bite, I almost cried from a near overload in flavor, fragrance, balance and a notable infusion of love in the grains of rice, tart little barberries, and strands of candied orange peel.
Chicken Enchilada Pasta 2 Tbsp vegetable oil 1 medium yellow onion 2 cloves garlic 1 lb. chicken breast 1 cup enchilada sauce ½ cup sour cream 12 oz. uncooked pasta 1 cup shredded monterrey jack whole green onions D