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Posts Tagged ‘Persian’

Gilaki herb stew

This sour herb stew is unusual, and perhaps not to everybody’s taste, but we loved it! Served with some saffron rice it felt like a big dish of healthy goodness. It would also work as a side dish, or as they serve it in Iran with smoked fish.

Gilaki Herb Stew (Torsh-e tareh) – serves 4

  • 300g spinach
  • 65g fresh coriander
  • 65g fresh parsley
  • 40g fresh dill
  • 4 garlic cloves, crushed
  • 1 tsp turmeric
  • 400ml water
  • 1½ tbsp cornflour mixed to a paste with 2 tbsp water
  • juice of ½ a lemon (plus a bit extra)
  • 2 tbsp extra-virgin olive oil
  • 1 tsp sea salt
  • ½ tsp black pepper
  • 2 medium eggs
  • 10g butter

Finely chop the spinach and herbs (use a food processor if you’ve got one). Put the chopped greens into a saucepan and add the garlic, turmeric and water. Stir well, then cover and cook for 15 minutes over a low heat.

Add the cornflour paste, lemon juice, olive oil, salt and pepper. Turn up the heat and cook for 5 minutes, without the lid, until the sauce thickens.

Crack the eggs into the greens and allow to cook for a minute before touching them. Run a wooden spoon through each of the egg yolks twice (horizontally then vertically) so they are just broken. Don’t be tempted to mix them around as you want the chunks of cooked egg, rather than scramble.

Cover with the lid again until the eggs are cooked. Remove from the heat and stir through the butter. Season to taste. Serve with some extra lemon if you like it sour.

(Original recipe from The Saffron Tales by Jasmine Khan, Bloomsbury, 2016.)

 

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Lamb shoulder kebabs

These lamb kebabs from The Saffron Tales by Yasmin Khan are fabulous cooked over hot coals. Ask your butcher for lamb neck, it’s cheap and really tasty. Good served with saffron rice, herby salad and yoghurt with cucumber and mint. They were also good stuffed into some warm flatbreads with a radish and broad bean salad (see pic below).

Wine Suggestion: We chose the Poggio ai Ginepri which is a Cabernet, Syrah & Merlot blend from Bolgheri in Tuscany. The classic Bordeaux blend with the infusion of Syrah creates a balance of power and juiciness that works with the BBQ smokiness and the moist lamb with a good earthy spice that compliments the herbs and spices in the marinade.

Dr Asaf’s Juicy Lamb Kebabs – serves 4

  • 4 tbsp natural yoghurt
  • 1 small onion, finely grated
  • 1 garlic clove, crushed
  • ½ tsp oregano
  • 1 tbsp olive oil
  • ¾ tsp sumac, plus extra to garnish
  • a generous pinch of cayenne pepper
  • 1¼ tsp sea salt
  • 1 tsp black pepper
  • 800g lamb neck fillet, cut into 2.5 cubes
  • 4 tomatoes, halved

Mix the yoghurt, onion, garlic, oregano, oil, sumac, salt and pepper together in a large bowl. Stir in the lamb pieces until well coated then cover with cling film and leave to marinade in the fridge for 2-3 hours. Don’t skip this as it will make the meat nice and tender.

Preheat the barbecue. Thread the lamb onto metal or wooden skewers (wooden ones need to be soaked for about 20 minutes before using). Cook the lamb kebabs and the tomato halves on the barbecue for 5-7 minutes or until cooked through.

Rest the meat for a few minutes and sprinkle with some more sumac before serving.

(Original recipe from The Saffron Tales by Yasmin Khan, Bloomsbury, 2016.)

Lamb kebabs with radish salad

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Yoghurt with cucumber and mint

A perfect cooling accompaniment for barbecued lamb kebabs and Persian rice dishes. The fresh mint can be replaced with fresh dill.

Yoghurt with Cucumber & Mint – serves 4-6

  • 200g cucumber
  • 500g Greek yoghurt
  • ½ garlic clove, crushed
  • 2 tsp dried mint
  • 1 tsp chopped fresh mint
  • 1 tbsp sultanas
  • ½ tsp salt
  • ¼ tsp black pepper

Cut the cucumber in half and scoop out the watery middle and seeds with a teaspoon. Grate the cucumber and squeeze out the excess water over a bowl using your hands.

Mix the cucumber into the yoghurt, along with the garlic, dried mint, fresh mint, dill, sultanas, salt and pepper. Stir well before serving.

(Original recipe from The Saffron Tales by Yasmin Khan, Bloomsbury, 2016.)

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Pistachio & Feta Dip

We have made this dip many times as we, and our friends, keep on devouring the lot before a photo can be taken. Not really problematic as we love it so much. We finally got  a photo 🙂 but will keep on making the dip, which has become a firm favourite and works great as a starter to share with some barbecued flat breads.

Pistachio & Feta Dip – serves 8

  • 100g shelled pistachios
  • 75ml olive oil
  • 300g feta cheese
  • handful of dill, leaves picked and roughly chopped
  • 2 handfuls of coriander, leaves picked and roughly chopped
  • 1 garlic clove, crushed
  • 1 long red chilli, seeds removed and roughly chopped
  • 3 large tbsp Greek yogurt
  • finely grated zest of 1 lemon and juice of ½ lemon
  • sea salt if needed

Blitz the pistachio nuts and oil in a food processor for 30 seconds.

Add the feta, herbs, crushed garlic, chilli, yogurt and lemon zest and juice and blitz for about 1 minute, or until the mixture has a rustic texture.

Taste and add salt if needed but bare in mind that feta is already quite salty.

Serve with barbecued flatbreads.

(Original recipe from Persiana by Sabrina Ghayour, Mitchell Beazley, 2014.)

 

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