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) (3-4 medium-sized)

450 ml cider vinegar medium-sized piece tamarind 115 ml hot water

15 g white mustard seeds

15 g coriander seeds, toasted

10 g fennel seeds

4-5 cloves garlic

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 10-15 minutes until softened. Rub with fingertips to separate pulp, then press through a sieve and add to the eggplants. Combine another 1/2 cup vinegar, mustard seeds, coriander seeds, fennel seeds, peeled garlic cloves and ginger, and blend to a smooth paste. Add paste to eggplants with chilli powder, pepper, salt and remaining vinegar, and ladle into sterilised jars. Seal and store in a cool place.

Borani Esfanaj

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Panasonic NN-S235WF Persian Recipes, Nano Dok Spice Mix, Borani Esfanaj Spinach Salad, Torshi Bademjan Eggplant Pickle
Page 33 Page 35

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