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Added June 05, 2006 | Recipe #171409
Showing 1-2 of 2
on January 28, 2013
I made this for dinner last night but I found it bland, unfortunately. I gave it 2 stars because it was vegan and quick to make. Next time, I would use veg. broth and more spices. And roasting the capsicum is a must!people found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account
By Chef Joey Z.
on August 16, 2010
Loved it, loved it, loved it. I used some vegetarian bouillon mixed in the water. I didn't have saffron so used a little turmeric in its place. I also doubled the recipe because I know I'll want more tomorrow. I did sprinkle fresh ground black pepper on mine and it was so good with that little bit of heat added. Thanks for the simple and really delicious recipe.people found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account
Serving Size: 1 (240 g)
Servings Per Recipe: 6