- Eng-72 -
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
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 1000 W for 1 minutes.
Add onions to the oil and cook on
1000 W for 3 minutes. Add spinach
and cook on 1000 W 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.
Borani Esfanaj
Persian Recipes
Method:
Pierce eggplants with a fork, wrap
in paper towels and place in a
casserole dish. Cook on 1000 W
for 10 minutes or until soft. Hold
onto the stem and peel skin from
eggplants, then remove stems. Mash
flesh and mix in ½ 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 ½ 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.
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