I had all ingredients on hand, except the pomegranate molasses. I like spicy food, but I decreased the two tablespoons of red pepper flakes to one tablespoon, and the stew was spicy enough. I did NOT add extra salt. The anchovies provided enough salt. I used a seeded acorn squash and left the skin on for color. I cooked the stew for the recommended 90 minutes and everything was very tender and yummy, but I kept the pan covered. My stew would have been too dry had I cooked for 90 minutes uncovered. The consistency was perfect over GABA brown rice! Definitely, a keeper recipe! Thank you!
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I had all ingredients on hand, except the pomegranate molasses. I like spicy food, but I...