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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 1000 W
for 10 to 12 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 to
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.
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
1000 W for 1 to 2 minutes. Stir in
turmeric powder and cook for 10 to
20 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 1000 W for 3 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.
Persian Recipes
Borani Esfanaj
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