#Rice

Thai Tofu Rice Bowl

dressing adapted from Everyday Maven

Dressing:

1/2 cup water

1/8 cup fish sauce

1/8 cup rice vinegar

Juice from 1/2 a lime

3 tablespoons sugar

1 clove garlic, minced

1/2 teaspoon chili pepper flakes

Quick Pickled Carrots:

Shredded carrots

1 tablespoon sugar

1 teaspoon salt

Enough rice wine vinegar and water to cover in equal amounts

Rice Bowl:

Brown rice

Baked tofu

Cilantro, torn

Basil, torn

This blog post brought to you by U.S., D.L., and M.B. Thanks for a great three years!

After a long hiatus, here I am again – on a new computer, in a new house, in a new city, with a new husband. I also got a new job and bangs. It’s been a crazy year my friends. With all that going on, who has the time to blog? So I let it slide for longer and longer, let my blog sit in its own corner of the internet, sad and lonely.

Saffron lemon yogurt mixture

This, in my mind, is the ultimate in comfort food. I crave this dish at all times. If given the opportunity I will shamelessly eat the entire pan. It’s also a showstopper at dinner parties and a great “entry level” Persian dish. Everyone likes tachin once they try it; it’s exotic, but the flavors are just close enough to home that they are still accessible to less-adventurous palates.