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Posts Tagged ‘Yasmin Khan’

Spicy prawn & tomato stew

We recently picked up a copy of Zaitoun by Yasmin Khan – a truly stunning book filled with Palestinian recipes & stories.  Our first dish from the book was this spicy prawn and tomato stew. We served it with rice but next time we’ll go for some flatbreads instead. Delicious nonetheless.

Wine Suggestion: We’d recommend a light red with elegant fruit like the Dezat Sancerre Rouge which was our choice.  A perfumed and delicate Pinot Noir with a tension and thrill running through it; the earthy red cherry and currant flavours flavours went with the prawns, tomatoes and herbs in a delightful fashion.

Spicy Prawn & Tomato Stew – Zibdiyit Gambari (serves 4)

  • 2 tbsp light olive oil
  • 1 red onion, finely chopped
  • 400g tin plum tomatoes
  • 1 tsp sugar
  • ¾ tsp ground cumin
  • ¼ tsp ground allspice
  • ½ tsp caraway seeds
  • 3 garlic cloves, crushed
  • 2 tbsp finely chopped dill
  • 1 – 2 green chillies, finely chopped
  • 2 tbsp sesame seeds
  • 400g raw prawns, peeled and deveined
  • chopped parsley

Heat the olive oil in a saucepan over a medium heat. Add the onion and fry for about 10 minutes or until softened. Add the tomatoes, sugar, spices & ½ tsp each of salt and pepper, with 200ml just-boiled water.

Use a pestle & mortar to smash the garlic, dill, chillies and ½ tsp of salt together for a few minutes. Add this to the tomato pan, cover and simmer for 20 minutes over a low heat.

Meanwhile, toast the sesame seeds in a dry pan until golden brown, then set aside.

Adjust the seasoning in the sauce, then add the prawns – make sure they are submerged and you may need to turn them. Cook in the sauce for a couple of minutes, or until they have just turned pink and are cooked through.

Drizzle with plenty of extra virgin olive oil and scatter with the sesame seeds and chopped parsley to serve.

(Original recipe form Zaitoun by Yasmin Khan, Bloomsbury, 2018.)

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Fesenjoon

We love this Persian dish, so rich and full of unusual but intriguing flavours. We’ve tried to make it before with limited success but this version by Yasmin Khan was much more like the dish we remembered. Serve with steamed basmati rice and salad.

Chicken with Walnuts & Pomegranates – Fesenjoon – serves 4

  • 250g walnuts (fresh is best)
  • 1.2 litres of cold water
  • 100ml pomegranate molasses
  • 1 tbsp tomato purée
  • ¼ tsp ground cinnamon
  • 2 tbsp sugar
  • 2 tsp sea salt
  • 1 tsp black pepper
  • 800g skinless chicken thighs, on the bone
  • a handful of pomegranate seeds to garnish

Grind the walnuts in a food processor until extremely fine – they will eventually turn into a smooth paste. Transfer the ground nuts into a large casserole pot with a litre of water and mix well. Bring to the boil and cook over a high heat for 5 minutes, then reduce the heat and simmer for 1 hour, partially covered. Stir occasionally to make sure the walnuts don’t stick.

Stir in the remaining 200ml of water and simmer for another hour with the lid on. Add more cold water if the sauce starts to look dry – in the end it should have a thick, porridge-like consistency.

By the end of the time the sauce should have thickened and darkened in colour. Add the pomegranate molasses, tomato purée, cinnamon, sugar, salt and pepper and stir well. Add the chicken, put the lid back on the pot and cook over a low heat for 45 minutes, until the chicken is cooked and the sauce is dark and glossy.

Taste the sauce and season, you might like to add more sugar or pomegranate molasses to adjust the sweet/sour balance. Cook for a final 10 minutes with the lid off so the sauce thickens around the meat. Serve over rice and sprinkled with the pomegranate seeds.

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

 

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