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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 HIGH 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.
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.
Borani Esfanaj
Persian Recipes
IP3248_39V20KP_Eng_07_101022.indd 37IP3248_39V20KP_Eng_07_101022.indd 37 2010-10-22 13:51:222010-10-22 13:51:22