This recipe sounded delicious but I found there are some problems with it. First, the cardamom TOTALLY OVERPOWERED the entire dish. Maybe I used the wrong kind (I don't think so) or it happened because I used the spice rather than freshly ground (also don't think so), but it really took over the entire dish. Second, next time I would use about 1/2 or 3/4 as much walnut, because it made the juice too thick. That part is just a preference. I'm going to try thins again sans cardamom or with just a dash.

Reviewed On: Nov. 1, 2004