Paneer is a type of fresh cheese used often in Indian & Afgan cooking and which is happily much more readily available these days! It is made in a similar way to ricotta and then pressed into a slab so it’s a light and healthy way to get protein into your diet. It is often…
Tag: Vibrant food
Persian Aubergine & Split Pea Stew – Khoresht Bademjan
Serves 4-6 INGREDIENTS 3 medium Aubergines quartered lengthwise and then cut into chunks. 3 tbsp olive oil 1 cup yellow split peas (soaked in water for 2-3 hours and boiled for 10mins) 2 large onions, peeled and sliced very thin – one for stew – one for garnish. 3-4 TBSP butter/ghee, for frying the onion…
Moroccan Orange & Lemon Roast Chicken
I think one of my earliest “pleasureful” memories of eating as a kid is one of eating roast chicken. My mother made the best, (of course) and it was a dish that brought us all together. I even remember her roasting a chicken and wrapping it in foil for long plane journeys so we could…
Winter Vegetable Tagine
Nothing beats winter comfort food for me more than a fragrant spiced Moroccan vegetable tagine. It’s bowl food that can be simply eaten on its own or as part of a feast for friends and family and it satisfies my seemingly bottomless pit of a stomach during the chilly winter months. The root veggies in…
Spiced Pumpkin Pancakes
These delectably spiced, soft and cloud like pancakes filled with butternut squash are (believe it or not!) originally from a northern area of Iran called Gilān. This area is quite close to Azerbaijan and the Turkish regions of Iran and has a very relaxed and friendly atmosphere – it’s a place that often referred to…
Borani Esfenaaj – Spinach with yoghurt & walnuts
This is one of two of my favourite yoghurt dish accompaniments to serve with Persian banquet style feasting. However, as I mention below, you can easily serve this up with a bbq or curry and the tang of the yogurt and other flavours works well with most foods. Its delicious served with flat breads and…
Ghalieh Mahi – Persian Herbed Fish
Ghalieh Mahi is a fragrant fish dish that originates from the Caspian Sea region in Iran where fresh fish is abundant. It has an exciting piquant flavour that is typical of many Persian dishes and is served mostly at the beginning of spring. My version is prepared differently to the traditional version (which is a…
Fesenjaan – Chicken in a Pomegranate & Walnut sauce
Ingredients – Serves 4 (2 pieces of chicken each) 8 pieces of skinless chicken – thighs on the bone work best 200g Walnut halves (best quality you can find) 1 large onion finely sliced 125ml Pomegranate Molasses (see notes) 1 tsp ground cinnamon 1tsp ground turmeric 500ml Chicken Stock Salt to taste Fresh pomegranate rubies…
Rose & Walnut Baklava
The origins of this sumptuous flaky, buttery and aromatic delicacy are quite controversial, and very much up for debate as it is not very well documented. The Greeks, Turkish and Middle Easterners all claim Baklava as their own and depending on where you eat it can be prepared in a wide range of ways. There…