I've hit khmeli-suneli about right on prior Kharchos I've made. But does anyone have experience with the tamarind paste (or concentrate) as a subsitute for the sour plum?. Any suggestions? Or does anyone prefer lemon? (Vinegar can get out of hand, I think)
I agree that garlic is a "must" (as it always is in damn near everything) and the kinza, of course. I liked the tomato in the Gambrinus version but I've had fine kharcho without tomato.
It certainly is one of the great soups of the world.