my favourite meal in the world

last night  i met my old coworker katherine at dishdash, a restaurant in sunnyvale that features my favourite meal in the entire world on its menu. honestly, this is the last meal i want to eat before i die. it is so freaking delicious. when i know i am going to have it soon, i can’t get it off my mind. and when i’m eating it, maybe i get a little misty and say how much i love it about fifty times. mmmmm boy.


it’s called beriani dejaj and it is safron rice with chicken, potatoes, chickpeas, almonds and golden raisins in the most delectable spiced yogurt sauce.
{definitely stole this picture from yelp}

as i drove home in the dark, my belly so happy, i thought about how blessed i was to work with katherine at innosight institute, what an amazing and wonderful experience that job was. and i thought about how i am in the right place now, and about how somehow all of this craziness that has been my life, which has felt so lost and floundering so often, is guided by a divine hand.

…and while we are talking about spectacular food…
last week i made a big pot of my sister saren’s curried chicken, ginger and apple soup, and i was reminded how much i love that recipe. i ate a serving for nearly every meal all week, and loved every bite. that soup is so hearty and aromatic and lovely and it tastes like fall.

so i wanted to share the recipe!


{picture from saren’s blog}

curried chicken, ginger and apple soup
1 tsp. olive oil
1 pound boneless skinless chicken breasts (about 3 big breasts)
1 large onion, chopped
5 crushed/chopped garlic cloves
1 medium green pepper and one yellow bell pepper, chopped
1 1/2 tbsp curry powder
1 tbsp grated fresh ginger (or bottled crushed ginger)
1/2 tsp red or black pepper
1 tsp salt
5 cups chicken broth/stock (can use bouillon cubes to make this)
2 15 oz. cans or one 28 oz can of diced tomatoes (the whole can with the juice)
2 apples, chopped in small chunks (granny smith works best - the crisper the better!)
1 cup rice
cilantro and plain greek yogurt for garnish

saute everything down to the broth/stock together in large soup pot until chicken isn’t pink anymore and onion is tender. then add the chicken stock, rice and diced tomatoes. bring to a boil, then reduce to a simmer. simmer for about 20 minutes (until rice is tender), then add the apples and cook about 8 minutes or until apples are somewhat soft and rice is done.
serve with a garnish of chopped cilantro and a dollop of plain greek yogurt