Potluck cooking. In theory, one should only cook one dish for a potluck, but how can you serve beef smoore without also serving rice? 
We did cashews, dried cherries, and rose essence in the rice, along with veggie broth and a stick of butter, to make it rich and indulgent.
I also pulled some jackfruit & chickpea curry out of the freezer, to make sure we had a nice vegan option to go with the rice. There aren’t a lot of vegetarians at our Midwest potlucks, I’ve found, but they’re so grateful for a yummy vegetarian dish (that isn’t just pasta or salad), it’s well worth a little extra trouble.
(Three, three dishes cooked. Ha ha ha ha ha….)
Thanks to Kev for cutting up the beef to make it easier to serve at a potluck! Best of husbands.
(The beef smoore recipe is in the cookbook. You can even do it in an Instant Pot — see my serendibkitchen.com site. The jackfruit curry is too, though without chickpeas — I’ll be posting the chickpea variation here sometime this weekend.)