For this delicious, sumptuous stew, you can make your own peanut butter or use a natural version, minus the stablizers and sugar found in many commercial brands, to get the right silky texture and pure peanut flavor.
A flavorful combination of cardamom, dried mulberries, tart cherries, almonds, pistachios, and coffee beans tops dark chocolate in a crunchy, gorgeously-layered bark adapted from Louisa Shafia's The New Persian Kitchen. If you don't have dried mulberries on hand, finely-chopped figs are a fine substitute.
To make this multigrain gluten-free pie dough truly vegan, buy brands with labels certifying they are produced without using animal byproducts, such as Bob’s Red Mill flours, Earth Balance shortening, and Wholesome Sweeteners cane sugar, all available at Whole Foods markets. See the recipe »