The shared ingredients among Philly’s most popular cuisines, ranging from Colombian to Vietnamese
for Persian wedding rice, cooked in a cast-iron pan and flipped onto a plate to show off its crunchy underside, studded with nuts and dried fruit. Shundeez Market in Chestnut Hill has been making tachin, Persian saffron rice cooked with yogurt, egg, chicken, roasted red peppers, and spinach. Spanish paella, also laced with fragrant saffron and typically loaded with seafood, chicken, and sausage, hinges on its socarrat, the crust that forms at the bottom.
in East Passyunk with paella mariscos, a bounty of the sea, with prawns, calamari, mussels, and clams; with morcilla , chorizo, and chicken; or the less-traditional vegetarian verduras variety, with cauliflower, squash, and Brussels sprouts.Bean pie, made with navy beans, is the popular Black Muslim American dish and a staple in the African American community. Developed by the Nation of Islam as an alternative to sweet potato pie, this custardy tart with warming spices is rich in protein.
Find sweetened red beans every day — and pretty much every few feet — in Chinatown: Rich paste makes delightful fillings in chewy sesame balls and soft buns atand Bread Top House at 1041 Race Street ; whole red beans in syrup serves as a sweetener in the subdued silky tofu dessert at Heung Fa Chun Sweet House on 112 N. 10th Street, with shaved ice at
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