The little piles of sesame seeds atop the prunes are the traditional way of garnishing the dish.
We’re baaaaaaacccckkkkk…. with a dish that’s great for a winter that refuses to die–Moroccan Short Ribs of Beef with Prunes and Ras el Hanout. Before we stumbled through an invisible portal into the Gehenna of wiring, longtime Rialto employee Mohammed Karachi and his family spent a morning cooking with us. Mohammed’s wife Layla walked us through their Moroccan family recipe for braised short ribs, using ras el hanout from Mohammed’s mother. What a treat! Layla’s ribs easily earned a place in my personal pantheon of great braised dishes. The spicy and sweet components are kept separate until the dish is served. Do you want a forkful of beef with Moroccan seasoning and a bit of prune at the same time? Or first the spicy, then the sweet? (My preference.) It’s comforting either way.