Persian Recipes
English Cookbook
Nano Dok
(Spice Mix)
Ingredients:
15 - 45 g ghee
5 g turmeric powder
8 g dried mint
Method:
Heat ghee in a small bowl on HIGH for 2 minutes. Stir in turmeric powder and cook for 10 seconds until turmeric colours a golden brown. Crush mint, add to the dish and stir. Let it stand for 5 minutes.
Borani Esfanaj (Spinach Salad)
Serves : 6
Ingredients:
750 g spinach
60 g onions, finely chopped
15 ml oil
2 cloves garlic, crushed
10 g salt
3 g freshly ground black pepper
450 g yoghurt
Nano Dok for garnish
Method:
Trim off roots and coarse stalks from the spinach. Wash leaves well, discarding any discoloured and damaged ones. Drain and shred coarsely. In a large casserole dish, heat oil on HIGH for 3 minutes. Add onions to the oil and cook on HIGH for 3 minutes. Add spinach and cook on HIGH for 4 minutes. Remove from the oven and add garlic, salt, and pepper. Cool. Place yoghurt in a mixing bowl and add spinach mixture. Toss well and adjust seasoning. Serve at room temperature, garnished with Nano Dok.
Torshi Bademjan (Eggplant Pickle)
Serves : 6
Ingredients:
1 kg eggplants (aubergines)
450 ml cider vinegar
15 g white mustard seeds
15 g coriander seeds, toasted
10 g fennel seeds
5 g ginger, chopped
3 g chilli powder
10 g freshly ground black pepper
10 g salt
Method:
Pierce eggplants with a fork, wrap in paper towels and place in a casserole dish. Cook on HIGH for 10 minutes or until soft. Hold onto the stem and peel skin from eggplants, then remove stems. Mash flesh and mix in 1/2 cup vinegar to prevent eggplant discolouring. Keep aside. Soak tamarind in hot water for
Borani Esfanaj
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