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Sambuseh-e Sabzijaat (Persian Vegetable Samosas)

The Persian version of the samosa. This triangular snack takes lavash bread and fills it with a spicy vehetable mixture before frying to crispy perfection! PS they are vegan too!

A Little History on this Triangular Snack

Did you know that the samosa has a Central Asian origin? The earliest recipes are found in 10th–13th-century Arab cookery books, under the names sanbusaksanbusaq, and sanbusaj, all deriving from the Persian word sanbosag. In Iran, we have a version which we call Sambuseh. These delightful little parcels filled with meat and / or vegetables were introduced to the Indian subcontinent in the 13th or 14th century by chefs from the Middle East and Central Asia.

The Persian Version

The key difference with the Persian sambuseh is that we use lavash bread (a thin flatbread usually served with kebabs) as the outer casing. In Iran the lavash bread has large air pockets so it creates an amazing pattern on the Sambuseh that looks a little like bubble wrap in crispy fried bread form.

The fillings for sambuseh vary from meat and vegetable to vegetables only. My preferred filling for a samosa / sambuseh is veggie so the recipe I have developed below is virtuously meat-free. In fact the sambuseh, themselves, are vegan. The accompanying dip can be adapted by using a plant-based yogurt to make this recipe fully vegan. I have also been drawn to spices more common to South Asian cuisine including the use of chilli, mustard seeds, garam masala and ginger. The coriander and mint dip I have accompanied the sambuseh with is also inspired by South Asian cuisine.

Feel free to experiment with vegetables and / or meat fillings. And leave out and / or include spices as desired. I encourage people to experiment with and put their stamp on recipes. What I hope I am providing you is ideas for you to expand your catalogue of recipes, which you can dip in and out of.

How to Serve Sambuseh

The sambuseh can be served with any sauces and pickles you fancy. This recipe has a coriander and mint dip to go with it but I also serve mine with mango chutney and some chopped tomatoes and red onion, dressed with fresh coriander and a squeeze of lime juice.

You can also serve this alongside with Meygoo Dopiyazeh(Persian prawn, pepper & onion curry).


 

You can find a short video of me folding the Sambuseh to help with the recipe through the link to my Instagram below.

 

Just scroll across and you can see the video…

 


Sambuseh-e Sabzijaat

Persian vegetable samosas served with a coriander & mint dip
Prep Time20 mins
Cook Time45 mins
Total Time1 hr 30 mins
Course: Snack, Appetiser, Accompaniment
Cuisine: Persian, Iranian, Cross-cultural
Keyword: vegetarian, vegan option
Servings: 20 (to 25)
Author: Mersedeh Prewer

Ingredients

Sambuseh

  • 3 tbsp vegetable oil
  • 2 tsp mustard seeds
  • 1 tsp cumin seeds
  • 1 red onion (finely diced)
  • 4 cloves garlic (crushed or minced)
  • 1 thumb size ginger (grated)
  • 1 tsp turmeric
  • 1/2 tsp dried red chilli flakes
  • 1 tbsp tomato purée
  • 450 g cooked potatoes (boiled and peeled) (finely diced)
  • 85 ml water
  • 1 cup peas
  • 1 cup sweetcorn
  • 1 tsp garam masala
  • Juice of half a lime
  • Small bunch fresh coriander (finely chopped)
  • Salt and pepper (to taste)
  • 10 sheets lavash bread
  • Vegetable oil (to fry the sambuseh)

Coriander & Mint Dip

  • 70 g fresh coriander (stalks included)
  • 10 g fresh mint leaves
  • 6 tbsp Greek yoghurt
  • Juice of 1 lime
  • Salt and pepper (to taste)
  • 1 clove garlic
  • 1/2 tsp sugar

Instructions

  • Coriander & Mint Dip:
    Add all ingredients to a blender / nutribullet / food processor and blend until smooth. Taste and adjust seasoning and / or lime juice to taste. Pour into a container (i.e. jar) cover and place in fridge until you are ready to serve the sambuseh.
  • Sambuseh:
    Place a frying pan or skillet on medium-high heat and add oil. Add mustard seeds and cumin seeds and heat until they start to sizzle.
  • Add red onion and cook until they start to caramelise. Add garlic and stir in and repeat process with ginger, turmeric and chilli.
  • Add tomato purée and stir until the mixture is evenly coated. Add the cooked, finely diced potatoes and water and stir into the mixture. Follow with peas and sweetcorn. Lower the heat and stir the mixture until the potato is a little mashed into the mixture.
  • Add garam masala, lime juice, fresh coriander, salt and pepper and stir. Taste and adjust seasoning / lime juice to your preference. Turn the heat off and let it cool before filling the lavash bread pockets.
  • To make the lavash bread pockets - cut into long strips about 10 cm in width. Lay the long rectangle strip on your work surface with the short edge facing you. Fold over the right half of the lavash strip to form a triangle with the long edge facing downwards, then fold the bottom of the triangle up so the long edge faces up. Then take the left corner of the triangle and fold up to the right hand corner to make the final triangle pocket. You will be left with a flap to tuck in after filling the sambuseh. Fill the sambuseh pocket with some filling, making sure not to overstuff. Then trim the flap of the sambuseh pocket and cut diagonal strip off one of the corners of the flap so you can tuck it in. Tuck the flap in and put the finished sambuseh aside until you are ready to cook. Repeat the process until you have used all the filling (makes between 20 to 25 sambuseh).
  • To cook the sambuseh, half-fill a deep, heavy-based pan with vegetable oil and heat until a cube of bread dropped in sizzles and turns golden-brown in 30 seconds (please be careful with the hot oil and do not leave unattended). Fry the samosas in small batches for 4-5 minutes, or until golden-brown and crisp. Remove from the oil with a slotted spoon and drain on kitchen paper.
  • Serve with the mint and coriander dip, mango chutney and some chopped tomato and onion, dressed in fresh lime juice as pictured above.

 

Cherry and Feta Salad with Pistachios

A lettuce-based salad, with a nod to Persian flavours, jewelled with crumbled feta, ripe cherries, crunchy pistachios and dressed with a pomegranate vinaigrette.

We Persians are not known for our salad recipes. In fact we generally only have two known salad recipes. The first is Salad Shirazi – our chopped cucumber, tomato and red onion salad with a lime, olive oil and mint dressing. The second is Salad Olvieh – our take on a Russian potato salad dish.

This salad is very much a homage to ingredients that are associated with Persian cuisine. It is also a homage to the summer season with its refreshing feel and seasonal ingredients.

What you will need to make this Dish

For the pomegranate vinaigrette you will need the following ingredients:
  • Olive Oil – use extra virgin olive oil. EVOO is a premium product made from cold-pressed olives. Regular olive oil is often a blend, combining processed oils in the mix. EVOO is a healthier choice as it retains vitamins and natural antioxidants, which can be lost during processing. And it has a superior flavour!
  • Pomegranate Molasses – is a thick syrup with a dark grape colour made from reducing pomegranate juice. You can pick up pomegranate molasses from most local supermarkets, Middle-Eastern food shops and online.
  • Red Wine Vinegar – a product made by oxidising red wine. Popular in Mediterranean cooking, it has a distinctive tangy flavour. It is a popular choice for vinaigrettes.
  • Lime – adds a citrus note to the vinaigrette.
  • Honey – a little sweetness to balance the sharpness of the vinaigrette.
  • Za’atar Spice Blend – is a herb and spice blend popular in Levantine cooking. It contains sumac, dried Za’atar leaves, sesame seeds and salt. A staple for Middle Eastern cooks, often sprinkled on hummus, salads, roasted vegetables, and grilled meats and fish. Mixed with olive oil, it becomes the perfect dip or a spread for flatbreads. It has a flavour profile which is musky, citrusy, and nutty. Find my recipe to make a homemade version of this blend here.
  • Salt & Pepper – to season the salad. The Za’atar spice blend and the feta contain salt so you may not need as much salt as you would normally add to a dressing.
For the salad you will need the following ingredients:

Make sure you use fresh ingredients for the salad.

  • Lettuce or mixed leaves – either is fine or a mix of both.
  • Celery, Red Onion, Cucumber – these hero ingredients add a crunchy texture and refreshing taste to the salad.
  • Cherries – are in season between June and July. Make sure they look plump and juicy and remember to pit them before adding to the salad.
  • Fresh Mint Leaves –  complements the other flavours in this salad brilliantly such as the feta and cherries.
  • Feta always use high quality feta sold in blocks and in stored in brine.
  • Pistachios – you can either use the green pistachio kernels or ones in shells. You will need to take the shells off before adding them to the salad!

What to Serve with this Salad

A great accompaniment to kebabs such as Persian saffron chicken kebabs (Jujeh Kabab) or pan-cooked kofte kebabs (Kabab Tabei).

Also great served alongside any of the Persian frittata dishes – kuku!


Cherry and Feta Salad with Pistachios

Prep Time20 mins
Total Time20 mins
Course: Appetizer, Main Course, Side Dish
Cuisine: Mediterranean, Middle-Eastern, Inspired by....
Keyword: feta, vegetarian, mint, salad, cherries
Servings: 6 (to 8)
Author: Mersedeh Prewer

Ingredients

Pomegranate Vinaigrette

  • 70 ml olive oil
  • 2 tbsp pomegranate molasses
  • 2 tbsp red wine vinegar
  • Juice of half a lime
  • 2 tbsp honey
  • 2 tsp Za'atar spice blend
  • Salt and Pepper (to taste)

Salad

  • 180 g lettuce / mixed leaves (roughly chop if using lettuce, mixed leaves should remain intact)
  • 1 - 2 celery sticks (medium sliced)
  • 1 red onion (finely sliced)
  • 150 g cucumber (I use baby or Persian cucumbers - quartered then medium sliced)
  • 250 g cherries (pitted and halved)
  • 15 - 20 g fresh mint leaves (small leaves can be kept, roughly chop larger leaves)
  • 100 g feta (crumbled)
  • 40 g pistachios (shelled and roughly chopped or bashed in a pestle and mortar)

Instructions

  • Pomegranate Vinaigrette:
    Make the dressing a minimum of 1 hour before you want to serve the salad to let the flavours infuse. Take a jar with a lid and add all the pomegranate vinaigrette ingredients. Screw the lid on and give it a good shake. Taste and adjust elements to taste. Place the jar in the fridge until ready to serve.
  • Serving the Salad:
    Layer your ingredients for the salad in a bowl. Give the jar of dressing a good shake and pour over the salad. Using salad tongs / spoons, toss the salad to ensure it is evenly coated with the pomegranate vinaigrette. Serve immediately after dressing.

Kuku Loobia Sabz (Persian Green Bean Frittata)

A delicious summer frittata made with eggs, green beans, caramelised onions and flavoured with turmeric, saffron and Persian mixed spice (advieh).

What is Kuku?

Kuku is an Iranian frittata-style dish. It is often vegetarian and is made with beaten eggs and various herbs and / or vegetables folded in. The main difference between kuku and its western counterparts is the ratio of egg to vegetables, with kuku favouring the latter. It is served either hot or cold as a starter, side dish or a main course, and is accompanied with bread or rice and either yoghurt or salad.

The two most well known kuku recipes are Kuku Sabzi (made with herbs and barberries and / or walnuts); and Kuku Sibzamini (made with potatoes). We also have Kuku Kadoo (made with courgettes). Ultimately there are no hard and fast rules about what you should put in your kuku – I have made ones with potatoes, feta and beetroot; curried mushrooms; kale and red pepper; bacon, cheese and tomatoes and the list goes on…

Origins of Kuku Loobia Sabz

This Kuku recipe hails from Tabriz, a city in northwestern Iran, serving as the capital of East Azerbaijan Province. It is the fifth most populated city in Iran and the largest economic hub and metropolitan area in northwest Iran. The population is overwhelmingly Azerbaijani who speak the Azerbaijani language, though Persian is spoken by residents as a second language.

This dish is a gorgeous addition to the summer catalogue of recipes as it is light and easy to prepare. some variations of this recipe include potatoes but the version I prefer is with caramelised onions and sliced green beans as set out in the recipe below. I use garlic, saffron, turmeric and advieh as the aromatics for the dish. You can buy the advieh I use for this recipe and others here.

How to Serve Kuku Loobia Sabz

Serve this dish with a salad like cherry and feta salad, hummus such as beetroot hummus and flatbread.

Leftovers

Store leftovers in the fridge in an airtight container up to 3 days. Cool the kuru down completely before refrigerating.


Kuku Loobia Sabz

Green Bean Frittata
Prep Time15 mins
Cook Time40 mins
Total Time55 mins
Course: Main Course, lunch, Appetiser, Accompaniment
Cuisine: Iranian, Middle-Eastern
Keyword: vegetarian, frittata, Green beans
Servings: 4 (to 8)
Author: Mersedeh Prewer

Ingredients

  • 3 tbsp vegetable oil
  • 1 medium red onion (finely sliced)
  • 4 garlic cloves (minced or crushed)
  • 1 tsp turmeric
  • 250 g green beans (sliced)
  • 1.5 tsp Advieh (persian mixed spice)
  • 1/3 cup saffron water (bloom 1/8 tsp of ground saffron in the water)
  • Juice of half a lime
  • 20 g fresh coriander plus a bit extra for garnishing the kuku before serving (finely chopped)
  • 50 g plain flour
  • 1 tsp baking powder
  • 8 large eggs
  • 1 tsp salt
  • 1/2 tsp ground black pepper

Instructions

  • Preheat oven to 160°C (fan) / 180°C (conventional) / Gas mark 4.
  • Place a non-stick skillet or frying pan which can be placed in an oven on medium-high heat on the stove (size of pan anything between approx 10" and 12" i.e. 25 to 30 cm).
  • Add 2 tbsp oil and heat until it glistens. Then add finely sliced onion and cook until golden and caramelised. Stir in garlic, turmeric and advieh.
  • Add sliced green beans, the lime juice and saffron water and stir until the beans have wilted and the liquid has cooked off. Lower the heat if required. Stir in the freshly chopped coriander. Turn off the heat while you prepare the egg mixture.
  • Add flour and baking powder to a bowl. Crack in one egg and whisk until all the flour is incorporated and no flour lumps remain. Then add remaining eggs, the salt and pepper and whisk. Pour in the bean mixture and stir until fully incoprated with the egg mixture.
  • Turn the heat to medium-high on the stove. Place the skillet on the heat and add 1 tbsp oil. Pour the kuku mixture in and tip the pan gently side to side to make sure it is evenly distributed across the pan. Heat on the stove for approximately 3 minutes. Then place in the preheated oven and bake for a further 20 to 25 mins. To check the kuku is done, use a thin skewer and gently poke the middle of the kuku. It should come out clean.
  • Remove the kuku from the pan and serve with a sprinkle of freshly chopped coriander alongside a salad, flatbread and yoghurt-style dip and / or mezze-style dishes. Kuku can be served hot, warm or cold. Leftover kuku is a great sandwich filler too!

Beetroot Hummus with Feta and Anything-Green Topper

A beautifully vibrant hummus made with beetroot and topped with a contrasting medley of green vegetables, herbs, feta and nigella seeds. 

This gorgeous hummus with a contrasting and complementary green topper came about by chance one weekend. I love both beetroot and hummus – the combination of the two brings about a delicious hummus with a slightly sweet yet earthy flavour profile. The colour, as you can see, is a vibrant pink and will look incredible at any dinner party as an appetiser for your guests.

What’s in the Topper?

After making a batch, my eyes kept being drawn to green items in my fridge which I felt would look incredible as a topper for the hummus.  Luckily, the green items I had in my fridge all complemented a beetroot hummus perfectly including cucumber, olives, spring onions and dill. With the addition of feta (also a great friend of beetroot) and a few extra sprinkles (nigella seeds) and spice (cumin), a dash of olive oil and lemon juice, this hummus was complete.

Serve this Dish Alongside…


Beetroot Hummus with Feta and Anything-Green Topper

Prep Time30 mins
Total Time30 mins
Course: Dip, Appetiser, Accompaniment
Cuisine: Mediterranean, Middle-Eastern, Inspired by....
Keyword: vegetarian, vegan option, hummus
Servings: 6 (to 8)
Author: Mersedeh Prewer

Ingredients

Beetroot Hummus

  • 1 jar chickpeas (660g / drained weight 425g) (drained and rinsed)
  • 125 g cooked beetroot
  • 2 cloves garlic (minced or crushed)
  • 1 tsp ground cumin
  • 1/4 cup olive oil (60 ml)
  • 1/4 cup tahini (60 ml)
  • Juice of 1 lemon
  • 1/4 cup water (60 ml)
  • Salt & pepper (to taste)

Topper

  • 2 baby cucumbers
  • 2 spring onions
  • 5 green olives
  • 50 g feta cheese (non-dairy alternative if vegan or preferred)
  • 1/4 tsp ground cumin
  • 2 tsp nigella seeds
  • 1 tbsp finely chopped fresh dill
  • Drizzle of olive oil and a squeeze of lemon juice

Instructions

Beetroot Hummus

  • In order to get a smoother hummus (and if you can be bothered), after draining the chickpeas and rinsing, place the chickpeas on one half of a tea towel and rub gently with the other half of the tea towel to agitate the skins off. Then pick out the chickpea skins before blitzing.
  • Add all hummus ingredients, except water, salt and pepper to a food processor / nutribullet. Blend until smooth. Then add water and blend further until you have a creamy texture. Season to taste. Adjust seasoning and / or lemon juice to taste. I leave my hummus in the fridge while I prepare the topper to firm up the consistency a little.

Topper

  • Finely dice cucumbers, spring onions and olives. Crumble in feta and add cumin, nigella seeds and dill. Drizzle olive oil and lemon juice and stir gently to mix all the topper ingredients.

To Serve

  • Spoon the hummus onto a serving dish and arrange the topper in the shape of a crescent as pictured above. Drizzle with olive oil. Serve alongside flatbread, crisps / crackers or vegetables to dip into the hummus.

Saffron & Sun-Drenched Tomato Focaccia

A Middle Eastern inspired simple no-knead focaccia recipe with the addition of saffron and sun-drenched tomatoes. Wonderfully fluffy and moreish.

What is Focaccia?

Focaccia is a flat leavened oven-baked Italian bread. It can be served as a side dish or as sandwich bread and it can be round, rectangular, or square shape. I love making focaccia in the summer and this recipe feels particularly summery with its warming saffron notes and the use of sun-drenched tomatoes.

What are Sun-Drenched or Sun-Dried Tomatoes?

Sun-drenched tomatoes have had less time in the sun (to remove some of their water content) and are slightly less chewy and more juicy than sun-dried but you can totally substitute with sun-dried tomatoes. Feel free to add rosemary or other herbs to the focaccia. The sun-drenched tomatoes I use come in an oil and basil dressing so I just use that.

The Magic of ‘No Knead’

You achieve a rise from a no-knead focaccia by leaving the dough it in the fridge over night. But if you want the focaccia quicker, then mix all the dough ingredients and knead by hand for 10 to 15 minutes. Leave to prove until it has doubled in size (up to 2 hrs) and then follow steps 3 to 5 below.

How to Serve

Serve with a charcuterie-style board of Italian cold cuts and picky bits as pictured above. Also great served as part of a Mezze offering in light of the Middle Eastern flavours.

Picture above – before the focaccia is popped in the oven.

Other Bread Recipes


Saffron & Sun-Drenched Tomato Focaccia

No-knead focaccia
Prep Time20 mins
Cook Time20 mins
Total Time40 mins
Course: Appetizer, Side Dish, Appetiser
Cuisine: Cross-cultural
Servings: 10
Author: Mersedeh Prewer

Ingredients

  • 400 g strong white bread flour
  • 5 g fast-acting dried yeast
  • 4 tbsp olive oil (plus extra for greasing)
  • 160 g pack sun-drenched tomatoes (I use Waitrose ones which have a basil dressing)
  • 1 tbsp sea salt flakes
  • 250 ml tepid water plus 1/4 tsp of ground saffron (bloom the saffron in the water for about 5 minutes before adding to flour)

Instructions

  • Add flour, yeast, 1 tbsp olive oil and 1 tsp salt into a large bowl. Add 250ml saffron water and mix with a wooden spoon to make a sticky dough. Cover with cling film and put in the fridge overnight or up to 24 hrs.
  • Once the dough has doubled in size, remove from the fridge and leave in a warm place for no less than 1 hr to bring up to room temperature.
  • Oil a 23cm (ideally square) roasting tin and scrape the dough in. Oil your hands and push the dough out towards the edge of a tin to create a rough square shape. Cover and leave for about an hour or two in a warm place.
  • After this further proving time, the dough will be very soft and airy and filled the tin comfortably. Scatter and push in the tomatoes, sprinkle the remaining salt over and drizzle with a little olive oil. Use your fingertips to create dimples in the dough, pressing in the tomatoes and spreading the dough to the corners. Cover and leave to rise for another 1 hr.
  • Heat oven to 220C/200C fan/gas 7 at least 15 mins before cooking the bread. Uncover the dough, drizzle with the remaining oil and bake on the middle shelf for 20 mins or until golden brown. Cool in the tin for about 10 mins before transferring to a wire rack, or eat warm.

Havuç Tarator (Turkish Carrot, Walnut & Yoghurt Dip)

First post in a while! And the first since returning from our travels to Türkiye. Other than a long holiday, life and my job as a lawyer taking priority over my recipe development for this site, I’ve been busy writing recipes for other sites and you can find them by clicking these links – The Kitchn and Simply Recipes.

I have cleared my timetable now and can dedicate some time this summer for some lovely additions to my catalogue of recipes, which I hope you will love too. You will be seeing more Persian recipes but also recipes from Türkiye and my own recipes influenced by my cross-cultural upbringing.

Anyway back to my holiday! We travelled to Istanbul and did some sightseeing and most importantly lots of eating before flying to Antalya for the second leg of the holiday to spend most our time sunning by the sea, lazing by the pool and eating more delicious Turkish food.

It was a glorious holiday my first time abroad since late 2018, when I became pregnant with my daughter. I had so many plans to travel once she had arrived and I was off work on maternity leave, but then the world went topsy turfy in 2020 and we were all grounded. So this was our first proper holiday in 4 years. And we were not disappointed! So many beautiful sights were seen and so many delicious dishes were tried. Turkish hospitality is finely tuned to perfection with so many kind people willing to welcome you to their country and talk to you about their incredible history and introduce you to their delicious cuisine.

This is not the first time I have travelled to this wonderful country and will no doubt not be the last time either. We Iranians have a very special place in our hearts for Türkiye and for many of us it is a home away from home as so many aspects feel familiar to us.

I have returned fully inspired to develop and include some Turkish recipes on this site and the first of these is a simple yoghurt-based dip with sautéed grated carrot, crushed walnuts with a hint of garlic. Absolutely delicious, easy to knock up and I guarantee will end up being one of your go-to dips at any time of the year (because who doesn’t have some sorry looking carrots in their veg drawer once in a while). So forget about using those carrots for soup or coleslaw and try this dip and I promise you won’t be disappointed.

It can be served alongside a mezze-style meal with lots of other dishes; as an accompaniment to kebabs or other BBQ dishes; or just with crackers or crisps.


Havuç Tarator

Turkish Carrot & Yoghurt Dip
Prep Time15 mins
Cook Time5 mins
Total Time20 mins
Course: Appetizer
Cuisine: Turkish
Keyword: vegetarian, dip
Servings: 6
Author: Mersedeh Prewer

Ingredients

  • 1 tbsp olive oil
  • 3 medium carrots (grated on the coarse side of a box grater)
  • 1 large garlic clove (crushed)
  • 500 g Greek yoghurt
  • 30 grams walnuts (coarsley crushed)
  • 1/2 tsp Salt
  • 1 tsp Pul Biber or Aleppo Pepper (red pepper flakes)
  • Squeeze or 2 of fresh lemon juice

To garnish

  • Pul Biber or Aleppo Pepper
  • Olive oil (to drizzle on top)
  • Walnuts halves

Instructions

  • Place a frying pan on a medium-high heat and add olive oil. Once the oil starts to glisten, add grated carrot. Then add crushed garlic and stir until the carrot wilts and the garlic is evenly distributed - this should only take a few minutes. Turn off the heat and let the carrot mixture cool.
  • Take a bowl, add yoghurt, grated carrot, crushed walnuts, lemon juice, salt, Pul Biber and stir. Taste and adjust seasoning or other flavours as desired.
  • Cover the bowl and leave in the fridge for the flavours to intensify and mix well through the yoghurt (no less than 1 hour).
  • When you are ready to serve the dip, drizzle some olive oil on top and decorate with walnuts and a sprinkle of Pul Biber. Serve as part of a mezze-style spread of dishes, or as an appetiser.

 

 

 

 

 

 

 

 

 

 

 

 

 

Roasted Red Cabbage with an Orange, Carrot and Cashew Dressing

A while ago I ate an incredible Middle Eastern inspired salad bowl from Grain Kitchen – a lunchtime salad bar based in London, E1. They had a number of different themed salad bowl options such as the California Bowl or the Mediterranean Bowl but obvs I chose the Middle Eastern bowl!

Part of the salad offering was a charred red cabbage wedge with a cashew and carrot dressing. I fell in love with the vibrant color and taste of this component and set about trying to recreate it in my own home. And after a few goes the recipe below is the one I am happy to share with you. This dish is very versatile, not complicated to make and will really brighten up your plate. The dressing recipe yields a fair bit, we usually use all of it but if any remains just drizzle over a green salad – it will last up to a week if kept in the fridge.

You can eat this dish as part of a mezze-style offering…

Or you can make your own little salad bowl…

You can even eat it as an accompaniment with a pie and chips.. 


Roasted Red Cabbage with an Orange and Cashew Dressing

Prep Time20 mins
Cook Time40 mins
Total Time1 hr
Course: Side Dish
Cuisine: Inspired by....
Keyword: vegetarian, vegan option
Servings: 4 (to 6)
Author: Mersedeh Prewer

Ingredients

Cashew and Orange Dressing

  • 75 g raw cashew nuts (soaked overnight)
  • 100 ml orange juice
  • 1 large carrot
  • 50 ml olive oil
  • 50 ml water
  • Juice of 1 lime
  • 2 tsp maple syrup or honey
  • 1 tsp grated ginger
  • 2 garlic cloves
  • Salt and Pepper (to taste)

Roasted Red Cabbage

  • 1 whole red cabbage (c. 1kg)
  • Olive oil (to drizzle over cabbage before roasting)
  • Finely chopped fresh parlsey (to garnish)

Instructions

  • Prepare the dressing by putting all the ingredients in a blender (if you have a nutribullet then blitz in that as it blends the almonds to a smoother consistency). Blitz until smooth. Pour into a container, cover and place in the fridge until ready to use.
  • Cut red cabbage into eighths so you have wedges. Then place in a saucepan of salted water and bring to a boil over a high heat. Cook until tender approx 8 minutes in boiling water.
  • While the cabbage is cooking, preheat oven to 200°C / Fan 180°C / gas 6.
  • When the cabbage is tender, remove from heat and drain water from saucepan. Drizzle the cabbage with olive oil until all the wedges are lightly coated. Place the wedges on a baking tray and place in the oven to roast for approx 20 mins until slightly charred on edges.
  • Remove the cabbage from the oven, plate up, drizzle with the dressing and sprinkle the finely chopped parsley. Can be eaten hot, warm or cold.

Sweet Potato & Leek Bolani with Coriander Chutney

Afghan flatbread filled with sweet potato & leek, served with a coriander chutney

Bolani (also called Periki) is a stuffed flatbread from Afghanistan. It is commonly cooked by frying and it has a thin crust, which can be filled with a variety of ingredients, such as potatoes, lentils, leeks or minced meat. It is usually served with a yoghurt and / or a coriander chutney. Bolani is made for special occasions but is also a popular street food available in Afghanistan.

It can be eaten as an appetiser, accompany a main meal or eaten as a snack. If you have ever eaten a stuffed Indian paratha or a Mexican quesadilla, then you will be familiar with the presentation of this dish. The main differences being that the Bolani is not flaky and layered like a paratha and not cheesy like a quesadilla, however the premise of of a stuffed type of flatbread is the same.

This recipe is one of a series of recipes posted which forms an element of a larger family meal for my lot.  The others are Qorma-e-Lubia (Afghan red kidney bean curry) which I serve with rice, and  Maast O’Khiar (a yoghurt dip made with cucumber, mint and garlic). Whilst Maast O’Khiar is the Persian name for this dip, you may be familiar with the Mediterranean versions such as Tzatziki (Greek version), Cacik (Turkish version), Talattouri (Cypriot version). The Afghan version is called Jaan-e-ama and often eaten with Bolani.

The recipe below is vegan and, despite having to make the dough yourself, is relatively quick and easy. I have developed my Bolani recipe to include sweet potato, leek and coriander for the filling (see picture below). It is flavoured with dried red chillies, garlic, turmeric, ground coriander, cinnamon and fresh lime juice. Although not the traditional filling, the combination of the ingredients for the mixture is delicious and one that I am sure you will love. I have also made Bolani in the past with the more traditional fillings such as (1) leeks, spring onion, chilli and coriander; and (2) potato, spring onions, coriander and chili and you should feel free to experiment with yours.


 

Sweet Potato & Leek Bolani with Coriander Chutney

Afghan flatbread filled with sweet potato & leek, served with a coriander chutney
Prep Time45 mins
Cook Time45 mins
Resting time for dough30 mins
Total Time2 hrs
Course: Appetizer, Main Course, Side Dish, lunch, Accompaniment
Cuisine: Middle-Eastern, Afghan
Keyword: vegetarian, vegan
Servings: 4 (to 6)
Author: Mersedeh Prewer

Ingredients

Coriander Chutney

  • 1 bunch fresh coriander (about 100 grams)
  • 3 cloves garlic (crushed or minced)
  • The green ends of 4 spring onions
  • 1 to 2 green chilli peppers
  • 1/3 cup walnuts
  • 1/2 cup apple cider vinegar
  • 1 tbsp olive oil
  • 1/2 tbsp sugar
  • 1 tsp salt
  • 1/2 tsp pepper

Bolani Filling

  • 2 medium sweet potatoes (peeled and chopped into medium sized chunks)
  • 3 tbsp vegetable oil
  • 2 medium leeks (quartered and sliced)
  • 3 cloves garlic (crushed or minced)
  • 1 tsp turmeric
  • 1 tsp ground coriander
  • 1/2 tsp dried red chilli flakes
  • 1/4 tsp cinnamon
  • Juice of 1 lime
  • 3 tbsp chopped fresh coriander
  • Salt and Pepper (to taste)

Bolani Dough

  • 200 g plain flour
  • 100 g atta (chapati flour) (you can use wholemeal flour instead)
  • 1/2 tsp salt
  • 1 tbsp vegetable oil (plus extra to fry the Bolani)
  • 180 ml water

Instructions

Coriander Chutney

  • Make the chutney ahead (minimum 2 hrs before eating) to let the flavours settle.
  • Add coriander, garlic, walnuts, chillies and scallion ends to a food processor and pulse until finely chopped.
  • Add the vinegar and pulse a few more times - the chutney should have a coarsely chopped appearance. Add olive oil, sugar, salt and pepper and taste. Adjust seasoning if necessary. Pour chutney into a sterilised jar with a lid. Place in the fridge until you are ready to use. Any left over chutney keeps for 2 months in the fridge and can be used for other dishes including grilled meats, roast vegetables or curries.

Bolani Filling

  • Steam or boil the sweet potatoes until cooked / soft.
  • Add 3 tbsp of vegetable oil to a large frying pan / skillet and place over a medium / high heat. Add leeks and cook until softened. Add garlic and turmeric and stir into the leeks until evenly distributed and aroma released.
  • Add ground coriander, dried red chilli flakes and cinnamon and stir.
  • Add sweet potato and mash into the mixture until the leek mixture is fully integrated into the mashed sweet potato.
  • Add fresh lime juice and the finely chopped fresh coriander leaves. Add salt and pepper and taste, adjust seasoning if required. Take off the heat and set aside to cool until you are ready to stuff the Bolani dough.

Bolani Dough

  • Stir flours and salt together in a large mixing bowl. Make a well in the center and add the vegetable oil and water. Form a shaggy dough with your hands, then turn out onto a clean work surface. Knead the dough for 5-10 minutes until you have a smooth dough. Place the dough in the mixing bowl and cover. Set aside to rest for 30 mins,
  • Divide the dough into 6 equal pieces. Roll one piece of dough on a clean surface until the dough is 15cm in diameter.
  • Divide the sweet potato filling into six and fill half of the round of dough by spreading into a thin layer, leaving a 1cm empty space around the edge. Fold the empty top half of the dough over the filling and press down to seal, stretching parts of the dough to create an even crescent shape. Place on baking paper until ready to cook.
  • Heat a large non-stick frying pan or skillet over medium-low heat. Add 1 tsp of vegetable to the pan. When the oil is hot, add 1 Bolani and fry for about 2 minutes on each side until golden brown. Then place on a paper towel to soak up oil while the others fry. Feel free to keep the cooked Bolani in a low / medium heat oven to keep warm while you fry the others.
  • Serve the Bolanis warm / hot with the coriander chutney and / or yoghurt based (or non-dairy yoghurt) dip.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Maast O’Khiar

Persian yoghurt & cucumber dip

Most of you will be familiar with this dip or similar-style dips eaten across the Levantine / Middle-Eastern and Mediterranean parts of the world.

Maast O’Khiar is the Persian name for this dip, but you may know it as Tzatziki (Greek version), Cacik (Turkish version), Talattouri (Cypriot version), Jaan-e-ama (the Afghan version).

It is made with salted strained yoghurt or diluted yoghurt mixed with cucumbers, garlic, salt, pepper, olive oil, sometimes with vinegar or lemon juice, and herbs such as dill, mint, parsley and thyme. It is commonly served as a cold appetiser or as a side dish at Persian gatherings or restaurants. It is a creamy and fresh tasting dip, perfectly balancing Persian dishes ranging from the stews to the kebabs.

Yoghurt was introduced to me as an accompaniment to a savoury ensemble of dishes so I have never fully engaged with it as a sweet breakfast option or a dessert.  Although I do eat sweetened yoghurt occasionally (I love Greek yoghurt drizzled with honey), it’s fair to say that 99% of my yoghurt consumption is related to dips like this one or Maast O’Moosir (Persian Shallot & yoghurt dip); Borani Laboo (Persian beetroot and yoghurt dip); and Borani Esfenaj (Persian Spinach and yoghurt dip) – all deliciously garlicky!

There are various ways of preparing this dip when it comes to the cucumber element. Some peel, de-seed and dice the cucumber or grate it. Others use the whole cucumber, including the skin. I prefer the latter method (the whole cucumber, as I hate the waste). Using thick strained Greek Yoghurt compliments the use of the full cucumber as it creates extra liquid for the dip. This helps to loosen the yoghurt to the perfect consistency. I also use a combination of dried and fresh mint, garlic and lime juice to flavour my Maast O’Khiar. If you are using a more watery yoghurt, then I recommend squeezing the liquid out of the grated cucumber. Keep the cucumber liquid and add it to a juice or smoothie. Otherwise just hold your grater over the bowl of yoghurt and grate it straight in.

Persians also vary their Maast O’Khiar by mixing in sultanas and walnuts and / or sprinkling with dried rose petals as a garnish, so feel free to mix it up if you fancy!

This is a super easy dip to make but, in order for the flavours to intensify and settle properly into the dip, I would recommend making it a day before you want to tuck into it. At the very least a 1 hour resting time.

This dip can be eaten with a variety of crudites and crisps, but ultimately if you are making a Persian spread of food, a bowl of this dip will compliment all the dishes as pictured below.


Maast O'Khiar

Persian yoghurt & cucumber dip
Prep Time15 mins
Resting time1 hr
Total Time1 hr 15 mins
Course: Appetiser, Accompaniment
Cuisine: Persian, Iranian, Middle-Eastern
Keyword: Tzatziki, Cacik, Talattouri, Jaan-e-ama, mast o khiar
Servings: 6
Author: Mersedeh Prewer

Ingredients

  • 500 g strained Greek Yoghurt (I use Total 5%)
  • 1/2 large cucumber (grated with skin and seeds)
  • 1 tsp dried mint
  • 1 tsp fresh mint (chopped)
  • 1 large clove garlic (crushed)
  • 1 tbsp extra virgin olive oil (and extra to drizzle on top)
  • Juice of half a lime
  • Salt and Pepper (to taste)
  • Fresh mint and chopped cucumber (to garnish)

Instructions

  • Take a bowl, add the yoghurt, grated cucumber, dried mint, fresh mint, crushed garlic, 1 tbsp of olive oil, lime juice, salt and pepper and stir. Taste and adjust seasoning or other flavours as desired.
  • Cover the bowl and leave in the fridge for the flavours to intensify and mix well through the yoghurt (no less than 1 hour). When you are ready to serve the Maast O'Khiar, drizzle some olive oil on top and decorate with fresh mint and / or cucumber and / or dried rose petals and / or dried mint.
  • Serve alongside a Persian spread, as part of a mezze-style spread of dishes, or as an appetiser. Or like some Iranians, sit in front of the telly with a bowl of Maast O'Khiar and a massive bag of crisps and dip away!

 

 

 

 

 

 

 

 

 

 

 

Summer Kuku served with a Pea, Mint and Feta Dip

Kale and red pepper kuku with a pea, mint & feta dip

This recipe is pure summer on a plate! A light and easy meal – I often cook it the night before we want to eat it and store it in the fridge. It can be eaten warm or cold and it is a great way to get a hit of goodness into you.

Kuku (also spelled ‘kookoo’) is an egg-based, vegetarian dish from Iran made with beaten eggs, folding in various ingredients. It is similar to the Italian frittata, the French quiche or an open-faced omelette, but it typically has more vegetables than its Western counterparts. It is served either hot or cold as a starter, side dish or a main course, and is accompanied with bread and either yogurt, salad and / or rice. The two most well known kuku recipes are Kuku Sabzi (made with herbs and barberries and / or walnuts); and Kuku Sibzamini (made with potatoes). Ultimately, you can make kuku with any vegetables you like.

This kuku recipe materialised after an Oddbox delivery. Oddbox is a wonderful company that rescues surplus or imperfect vegetables and fruit, which would otherwise not make it to the shopper, and offers it by way of a home delivery subscription services. My medium-sized box of delights is delivered fortnightly. It’s a fantastic initiative that helps me to eat more vegetables and fruit, while helping to save our planet. It is also been great for challenging my recipe ideas as sometimes I can fall into the routine of buying the same ingredients and cooking the same recipes.

One of my Oddbox deliveries had some kale and red peppers, which lead me down the path of experimenting with the medium of kuku. Kale has become very popular in the UK due to the health benefits. Our supermarkets are always well-stocked with kale and red peppers, potatoes and red onions – the vegetables used to cook this dish. I use garlic, smoked paprika and chillies for the aromatic notes, which results in a smoky and gently warming feel to eating this even when eaten cold.

Traditionally kuku is fried and flipped over to brown on the other side, but I prefer to oven bake mine so the recipe below is geared towards baking but feel free to fry it if you prefer, either omelette-style or like fritters.

The beauty of kuku is that you can make a batch one evening and have it as a quick lunch on your working days. It is also a well-loved addition to a mezze-style meal or served with bowls filled with lots of antipasti (as pictured) in my family.

I have paired this kuku recipe with a pea, mint and feta dip, making the overall experience fresh, light and summery.


Summer Kuku served with a Pea and Mint Dip

Prep Time20 mins
Cook Time1 hr
Total Time1 hr 20 mins
Course: Main Course, lunch
Cuisine: Persian, Iranian, Fusion
Keyword: light lunch, mezze, frittata, kookoo
Servings: 2 (to 4 people)
Author: Mersedeh Prewer

Ingredients

Kuku

  • 2 tbsp olive oil (and a little to grease your tin)
  • 200 g potatoes (diced into 1 cm cubes)
  • 1 medium / large red onion (finely diced)
  • 1 red pepper (medium diced)
  • 75 g kale (removed from stalks, washed and roughly chopped)
  • 2 cloves garlic (crushed)
  • 1 tbsp tomatoe purée (dissolved in 100ml of water)
  • 1 tsp smoked paprika
  • 1 small red chilli (minced)
  • 6 large free range eggs (cracked and beaten in a bowl)
  • Salt and pepper (to taste)

Pea and mint dip

  • 2 cups peas (frozen is fine - blanch them in boiling water before blending into the dip)
  • 1 clove garlic
  • 40 g feta
  • 2 tbsp olive oil (plus extra to drizzle on top)
  • 10 leaves fresh mint (plus extra to chop and garnish the dip with)
  • Salt and Pepper (to taste)

Instructions

  • Pre-heat the oven to 160°C (fan) / 180°C (conventional) / Gas Mark 4.
  • Take a cake tin (20 cm diameter) (preferably one without a loose base as the egg is likely to seep out unless you properly cover the gaps with baking paper). Grease and line the tin with baking paper. Place the tin in the oven to heat up.
  • Take a frying pan, place on a medium / high heat and add 2 tbsp of oil.
  • Add the potatoes and cook until the potatoes start to turn golden and little crispy.
  • Add the peppers and onions and cook until they soften.
  • Add the garlic, smoked paprika, chilli and stir until evenly distributed.
  • Add the tomato purée and water to the mixture.
  • Then add the kale and cook until wilted and the mixture has little or no liquid. then turn off the heat and let cool for 10 mins.
  • Take the beaten egg mixture and add the vegetable mixture and stir. Season with salt and pepper.
  • Remove the tin from the oven and pour the mixture in. Then place in the oven to cook for about 30 to 40 mins (or until a knife poked into the middle of the kuku comes out clean)
  • To make the dip, blend all the dip ingredients in a food processor and pour into a serving bowl. Feel free to adjust seasoning and lemon juice to taste. Scatter a little finely chopped mint on top and drizzle with a little olive oil.
  • Serve the kuku warm or cold with the dip, flatbreads and other antipasti type dishes or as part of a mezze-style meal.

Spicy Halloumi Pasties served with Borani Esfenaj

Spicy halloumi handmade pies served with a spinach and yoghurt dip

Borani Esfenaj is a delicious Persian dip made simply with yoghurt and spinach and flavoured with garlic, a little lemon or lime juice and some salt and pepper.

I have fond memories of this dip as my khaleh (maternal aunt) would make it regularly when I was a child. This dish and Nargessi (a Persian breakfast / brunch dish made with garlicky spinach and eggs) are the reasons I love spinach so much. Spinach cooked with lots of garlic is a perfect combination and, with the addition of thick creamy yoghurt, makes this dip a lovely addition to a table full of appetisers for your guests to dip in and out of or a mezze-style offering.

Borani Esfenaj can either be made with frozen or fresh spinach. If you are making it with frozen spinach use 500g for the recipe below. Using frozen spinach creates a creamier dip and is perfect if you are serving it alongside crisps or other crudites for people to dip in and out of.  If you are serving it as part of a meal, as in this recipe, then the chunkier dip with fresh spinach works well both in texture and aesthetics.

For the purposes of my recipe offering to you, I have paired the borani with some spicy halloumi pasties. The use of pre-made shortcrust pastry makes this a really simple meal to knock up but with maximum taste. The feel of this meal is very much Mediterranean-inspired and we happily eat this in the warmer seasons for either lunch or dinner. The pasties fare well eaten cold and we often eat the leftovers for our packed lunches on ensuing work days.

The recipe below yields about 8 pasties which, depending on your appetite, could feed between 4 and 8 people with 2 to 4 tablespoons of the borani each. I love serving these two dishes with pickles, olives or salad-type ingredients to pick at too. I have separated the two recipes below in case you want to prepare one of the dishes only and for ease of reference.  If you want some extra carbs with this dish, then roasted sweet potato wedges work really well and can be dipped into the borani as well.

I like to make the borani the day before so the flavours can intensify. The pasties can also be made in advance and reheated in the oven.


Spicy Halloumi Pasties

Prep Time15 mins
Cook Time1 hr 15 mins
Cooling time for pasty filling1 hr
Total Time2 hrs 30 mins
Course: Main Course
Cuisine: Mediterranean, Cross-cultural
Keyword: vegetarian, pasties, halloumi
Servings: 8 medium sized pasties
Author: Mersedeh Prewer

Ingredients

Spicy Halloumi Pasties

  • 2 tbsp olive oil
  • 2 medium potatoes (about 250 g - peeled and medium diced)
  • 2 large cloves garlic (crushed or minced)
  • 1 medium red onion (finely diced)
  • 1 green pepper (medium diced)
  • 1 tsp turmeric
  • 1 tsp dried orgeano
  • 2 tbsp biber salçası (Turkish tomato and red pepper paste)
  • 200 ml water
  • 1 tbsp balsamic vinegar
  • 40 g fresh coriander (chopped finely including stalks)
  • 250 g halloumi (chopped into 1 cm chunks)
  • Salt and Pepper (to taste)
  • 2 packs pre-rolled shortcrust pastry (2 x 320g sheets)
  • 1 egg (beaten)
  • A mix of nigella and sesame seeds to sprinkle on top of the pasties

Instructions

  • Take a large frying pan, add the olive oil and place on a medium heat. Add the chopped potatoes and cook until they start to crisp, stirring occasionally.
  • Add the garlic and stir until the aroma is released. Then add the onions and green pepper and cook until softened. Stir in the turmeric and oregano.
  • Then add the biber salçası, water and balsamic vinegar and stir. Then add the chopped coriander and stir until the water has been absorbed into the mixture. Turn off the heat and leave to cool. Once cooled, add the chopped halloumi and season to taste with salt and pepper.
  • While your pasty mixture is cooling, take your pre-rolled pastry out of the fridge and leave (as per packet instructions) at room temperature for approximately 45 mins.
  • Preheat the oven to 200°C (180°C in a fan oven)/ Gas mark 6. Unroll your pastry and using a small side plate or pastry cutter 5 inches in diameter cut 8 discs. You may need to take remaining pastry and roll to make further discs.
  • Place 1/8th of the filling on one side of one of the circles. Brush the edge of half the circle with beaten egg, then fold over the other half to make a D shape. Crimp the edge using a fork or the back of a knife. Then gently push the tips towards each other to create more of a crescent shape. Make a hole in the top to allow some air to escape and place on a lined baking tray. Repeat with the other 7 circles. Brush with the beaten egg, sprinkle with nigella and sesame seeds and bake on a baking tray for 30 to 40 minutes or until they are golden.
  • Leave to stand for 10 minutes before eating. Serve with the Borani Esfenaj and other mezze-style dishes.


Borani Esfenaj

Persian spinach and yoghurt dip
Prep Time10 mins
Cook Time10 mins
Total Time20 mins
Course: Appetiser
Cuisine: Persian, Iranian
Keyword: dip
Servings: 4 (to 8)
Author: Mersedeh Prewer

Ingredients

  • 1 tbsp olive oil
  • 4 large cloves garlic (crushed or minced)
  • 400 g baby spinach (roughly chopped)
  • 500 g Greek Yoghurt
  • Juice of half a lime
  • Salt and Pepper (to taste)
  • Drizzle of olive oil and nigella seeds for topping / garnish

Instructions

  • Take a large frying pan, add the olive oil and place on a medium heat. After a minute add the garlic and stir untill the aromas are released. Then add the spinach and stir until wilted and it is coated in the garlic infused olive oil. Remove from the heat and place the spinach in a colander over a bowl to drain excess liquid and to cool. Allow all the excess water to run out, pressing it with the back of a spoon or underside of a ladle will help force excess water out of the spinach through the colander.
  • Place the spinach in a serving bowl, add the Greek yoghurt and mix. Add the juice of half a lime and season with salt and pepper.
  • Drizzle a little olive oil on top of the borani and sprinkle some nigella seeds as a garnish. Serve with the spicy halloumi pasties or as an appetiser or as part of a mezze-style spread with flat-breads (or anything else you want to dip into it).

 

 

 

 

 

 

 

 

 

 

 

 

Rose Harissa Aubergines & Hummus

This is one of my ‘inspired by…’ recipes. In other words it is dish I have developed but one that has been inspired by all that I have learnt from the rich tapestry of living in a time where we can tap into many different cultures across the world by the people we meet, the restaurants we have eaten at, the ever expanding offerings from supermarkets, and / or the information and education we can access.

It is a really easy dish to prepare and one that can easily be cooked up after work. It is vegan so a great option for a ‘Meat Free Monday’ meal. Served with other mezze-style offerings such as bread, olives or, as pictured, a fresh herb and feta cheese platter, this dish can generously feed 4 people and more if offered up as a dip. It keeps well, if there are any leftovers, for a few days so we often make wraps or sandwiches with it too.

The aubergine mixture is simply aubergines and onion cooked in vegetable oil with the addition of rose harissa, garlic, tomato purée, balsamic vinegar and fresh coriander to create an aromatic dish with a little heat. The aubergine mixture, which you can either have cold or warm, is then layered on hummus and served with some bread to dip into it. You can buy your favourite brand of hummus as opposed to making it from scratch but the recipe for hummus below is so easy, resulting in a beautifully creamy and smooth hummus, I can’t recommend it enough.

For those of you who may not know, harissa originates from North Africa, while every region has its own variation and take on the paste, it’s particularly associated with Tunisia. It is a hot chilli pepper paste, the main ingredients of which are roasted red peppers, Baklouti peppers, spices and herbs such as garlic paste, caraway seeds, coriander seeds, cumin and olive oil. Rose harissa contains dried rose petals, and, usually, rosewater too. This softens the heat and adds a subtle floral note to the dishes it is added to.

Hummus is a savoury Middle-Eastern dip made from cooked, chickpeas blended with olive oil, tahini (sesame paste), lemon juice, and garlic. It is difficult to pinpoint the exact origins of hummus as multiple different theories and claims of origins exist in various parts of the Middle-East but apparently the earliest known written recipes for a dish resembling hummus bi tahina are recorded in cookbooks written in Cairo, Egypt in the 13th century.

This dish is becoming one of our family favourites and I hope you find it as delicious as we do! Please do tag me in your Instagram pictures of this or any of my other recipes you cook.


Rose-Harissa Aubergines & Hummus

Prep Time20 mins
Cook Time30 mins
Total Time50 mins
Course: Main Course, Appetiser
Cuisine: Middle-Eastern, Cross-cultural
Keyword: vegetarian, vegan
Servings: 4 (as part of a mezze-style meal or appetiser)
Author: Mersedeh Prewer

Ingredients

For the Rose Harissa Aubergines

  • 3 tbsp vegetable oil
  • 2 large aubergines (chopped into 2 inch chunks. If you have time salt them and leave them for 30 mins to extract water - this will reduce the amount of oil needed to cook them)
  • 1 large onion (finely diced)
  • 2 cloves garlic (crushed or minced)
  • 2 tbsp rose harissa paste
  • 2 tbsp tomato purée
  • 250 ml water
  • 20 g fresh coriander (finely chopped including stems)
  • 1 tbsp balsamic vinegar
  • Salt and Pepper (to taste)
  • Olive oil (to drizzle on top before serving)
  • Finely chopped fresh herbs (to garnish - you can use any herb you like including coriander or parsley)

For the Hummus

  • 720 g large chick peas in a jar (drained weight approx. 400g)
  • 2 cloves garlic
  • Juice of 1 lemon
  • 4 tbsp tahini
  • 40 ml olive oil
  • 40 ml ice cold water
  • Salt and Pepper (to taste)

Instructions

For the Rose Harissa Aubergines

  • Place a large frying pan on a medium / high heat and add 2 tbsp of oil. Add the aubergines and cook until soft all the way through. After 5 minutes of cooking the aubergine, add the remaining 1 tbsp of oil. Stir occasionally to ensure all sides of the aubergine cook through.
  • Add the onions to the pan. The pan may be dry as aubergine has a tendency to absorb oil. Do not be tempted to add more oil as the rose harissa paste contains oil. Stir and cook the mixture until the onions are translucent. Add the garlic and stir until evenly distributed.
  • Add the rose harissa and stir into the mixture. Then add the tomato purée and stir in. Follow with the water, then the fresh coriander and finally the balsamic vinegar. Cook and stir until the liquid reduces and you have a lovely sticky mixture - some of the aubergine chunks will be mashed into the mixture and that is absolutely fine. Reduce the heat to the lowest setting and season to taste. You can turn the heat off and leave in the pan until ready to serve the dish. Alternatively you can leave it on a low flame but make sure the mixture does not dry out / burn - add more water if necessary.

For the Hummus

  • Add all the hummus ingredients, except the water, salt and pepper to a food processor / nutribullet. Blend until it is smooth. Then add the water and blend further until you have creamy texture. Season to taste.
  • Spoon the hummus onto a serving dish and top with the rose harissa aubergine mixture. Drizzle with olive oil and a sprinkle of fresh herbs. Serve as part of a mezze-platter with bread.

Maast O’Moosir (Yoghurt & Persian Shallot Dip)

 A relative of the garlic but milder and a ittle sweeter, moosir makes for an extraordinary and delicious dip. Perfect for dipping flatbread, crackers or crisps.

What is Maast O’ Moosir?

Maast O’Moosir is a yoghurt dip commonly served as an appetizer or accompaniment in Persian cuisine. You may have eaten this dip at a Persian restaurant as it is usually offered as part of our mezze-style appetiser platters.

Moosir is described in English as a Persian shallot and similar to a Solo or Elephant garlic. It has a flavour profile similar to garlic but slightly sweeter and softer in its spiciness. They grow wild in the foothills of the Zagros Mountains. Moosir have to be found and dug out of the earth – a similar process to truffles. It adds an amazingly distinctive flavour to dishes. You can buy moosir from most Middle-Eastern food shops or online. It is available in its dried form and needs to be rehydrated by soaking in water overnight.

How to Serve this Dip?

Serve this dip alongside Persian main meals. It goes particularly well with kababs (Persian or other cuisines). Alternatively serve it as a dip with crudités, or crisps, or flatbread. I have served the one in the picture above with pitta chips (cooked by drizzling olive oil and toasting in a hot oven). We Iranians often just sit with a bowl of this dip and crisps, happily dunking away and it is loved by the young and the wise in our families.

If you are going to make this dip, remember that you will need to soak the moosir over night and also to leave the dip, once made, for no less than an hour for the flavours to fully infuse and intensify.

Storing Maast O’Moosir

Store this dip in an airtight container and in the fridge up to 5 days.

Other Great Dip Recipes


Maast O'Moosir

Yoghurt dip with Persian shallot
Prep Time10 mins
Resting time1 hr
Total Time1 hr 10 mins
Course: Appetiser, Accompaniment
Cuisine: Persian, Iranian
Keyword: dip, musir
Servings: 4
Author: Mersedeh Prewer

Ingredients

  • 8 heaped tbsp Greek yoghurt (preferably 5% fat)
  • 8 discs dried moosir (rehydrated in water overnight)
  • Salt and pepper (to taste) (pepper is optional)
  • Drizzle of olive oil, dried rose petals and dried mint (to garnish - optional)

Instructions

  • Drain the rehydrated moosir discs and rinse. Mince finely with a sharp knife, discarding any tough parts.
  • Take a bowl, add yoghurt and the moosir. Stir, add salt and pepper (pepper is optional) to taste. Cover the bowl and leave in the fridge for the flavour of the moosir to permeate through the yoghurt (no less than 1 hour).
  • When you are ready to serve the Maast O'Moosir, decorate with dried rose petals, a sprinkle of dried mint and a drizzle of olive oil. Serve with pitta chips as pictured, crisps, vegetables or part of a mezze-style spread.

Ash Reshteh (Persian Noodle Soup with Herbs & Beans)

A hearty soup made with legumes, fresh herbs and noodles. This beloved Persian soup is one of the dishes eaten during Persian New Year celebrations (Norooz) and is basically a hug in a bowl!

What is Ash Reshteh?

Although we have translated this dish to be described as a soup, Persian ash (pronounced ‘aash’) recipes tend to be a hearty bowl of goodness. Ash Reshteh is no exception to the rule. A wholesome bowl packed full of Persian noodles (‘reshteh’), kidney beans, chickpeas, green lentils, cooked with fresh herbs and greens and flavoured with kashk (a fermented / preserved food made with the whey left over from cheese-making). The texture of this ash is less soup and more like a chilli.

My version of this recipe differs to my maman’s recipe. I don’t use flour to thicken my ash. I also use slightly more herbs than her. The resulting ash feels fresher and lighter than the traditional recipe / method. If you cannot get your hands on Persian noodles, the closest alternative are udon noodles. You can also use spaghetti or linguine. If you are vegan, leave the kashk out and add some freshly squeezed lemon or lime juice to taste. You can also use a dairy-free yoghurt  in addition to the fresh citrus.

This dish is served during the winter time and at special Iranian events like Chaharshanbeh Soori; and Sizdah Bedar. The noodles in the ash are supposed to symbolize good fortune for the new year.

See my next post which is about Norooz and the dish Sabzi Polo ba Mahi (rice layered with herbs and served with fish) which we Persians eat on the day. This post focusses on Chaharshanbeh Soori and Sizdah Bedar, when my family come together to celebrate and eat Ash Reshteh.

Chaharshanbeh Soori

The first event in our Norooz festivities takes place on the evening of the last Tuesday before Persian New Year. It is a Festival of Fire. People in all parts of Iran and those of us who live outside of Iran celebrate this festival by setting up bonfires in almost all the public places in Iran – in our gardens or at organised events for the diaspora community.

We eat Ash Reshteh and other Persian delights and jump over the bonfires. The tradition of jumping over a bonfire originates from people believing that the fire would take their problems, sickness and winter pallor and be replaced by energy and warmth, contributing towards their success for the upcoming year. Therefore, jumping over fire on Chaharshanbeh Soori night is like a purification rite or a phrase familiar to the West  ‘out with old, in with the new.’

As we jump, we chant the following words: ‘Zardiye man az toh (my pallor to you); Sorkhiye toh az man (your redness to me).’

Another tradition is to bang on pots and pans with spoons that are named as ‘Ghashogh Zani,’ with the objective of beating out the last Wednesday of the year.

It is a celebration of good health and light – the end of winter and the beginning of Spring. It is believed that the ritual guarantees the dissipation of the misfortunes and evils and the materialization of hopes and desires for the next year.

Sizdah Bedar

Sizdah Bedar is considered the final day of the Persian new year celebration. It is celebrated on the thirteenth day of Norooz. The festival’s name translated means ‘getting rid of the thirteenth.’ As with many cultures, the number 13 was considered bad luck by Iranians and so they believed that by being outside with nature the bad luck would dissipate. Therefore, on Sizdah Bedar, Iranians spend the day outdoors. Many will go out for a family picnic in a local park. One family member will be entrusted with bringing a pot of Ash Reshteh and the rest of us the sandwiches and other Persian treats!

Come rain or shine we will gather outdoors and celebrate this day – throwing our sabzeh (sprouted lentils or wheat and one of the symbols of Norooz representing rejuvenation and new life) into a nearby river or stream. Other than eating, another ritual for the day is knotting greens. Usually, the young unmarried people knot the green of the sabzeh to find their soulmate prior to throwing it into the water.


See my how to Instagram Reel below:

 

 

 


Ash Reshteh

Persian noodle soup
Prep Time20 mins
Cook Time2 hrs 30 mins
Total Time2 hrs 50 mins
Course: Soup, Main Course
Cuisine: Persian, Iranian
Keyword: spinach, coriander, parsley, dill, ashe reshteh, legumes
Servings: 6 (to 8)
Author: Mersedeh Prewer

Ingredients

For the ash

  • 125 g chickpeas (soaked overnight in a bowl with the other beans and lentils plus tsp of salt)*
  • 125 g red kidney beans (soaked overnight in a bowl with the other beans and lentils plus tsp of salt)*
  • 125 g green lentils (soaked overnight in a bowl with the other beans and lentils plus tsp of salt)*
  • 1 large bunch fresh coriander (between 100 and 150 g)
  • 1 large bunch fresh parsley (between 100 and 150 g)
  • 1 large bunch fresh dill (between 100 and 150 g)
  • 1 bunch spring onions (green ends only)
  • 200 g fresh spinach
  • 3 tbsp vegetable oil
  • 1 large onion (finely diced)
  • 3 cloves garlic (crushed or minced)
  • 1/2 tsp turmeric
  • 2 litres vegetable stock (you can use water which is traditionally used but I like the extra depth of flavour stock brings to the dish)
  • 150 g Persian noodles - reshteh (you can use udon noodles, spaghetti or linguine as an alternative)
  • 3 tbsp kashk (mine are heaped tablespoons - add 1 tbsp at a time and mix and taste each time to see what amount suits your tastes)
  • Salt and pepper (to taste)

For the garnish

  • 100 ml vegetable oil
  • 1 to 2 large onions (finely sliced)
  • 2 tsp dried mint
  • 1 tbsp kashk (diluted with some water to make it runny for drizzling on the ash)

Instructions

For the Ash

  • Soak your beans, lentils and chickpeas in a bowl of salted water overnight. The morning after, cook the beans and lentils in water by bringing to the boil and then simmering for 30 mins (this aids with making them digestible). Drain and leave to one side until you are ready to cook the Ash Reshteh.
  • Wash all the herbs, spinach and spring onions. Remove all the tough woody stems from the herbs and spinach. Cut the spring onions to remove the green ends for the Ash.
  • In batches, pulse the herbs, spinach and spring onion ends in a food processor until they are finely chopped. Place the greens in a bowl until you are ready to add to the Ash.
  • Take a large stockpot or equivalent and place on a medium / high heat. Add 3 tbsp of vegetable oil. After a minute or so add the finely diced onion and fry until it is tender and turning golden brown.
  • Add the garlic and turmeric and stir until evenly distributed and you can smell the aroma.
  • Drain the bean and lentil mixture and add to the stockpot. Cook for about a minute, stirring gently to coat with the onions, oil and spice.
  • Add the stock and bring to a boil. Reduce the heat to allow the beans to simmer. Place the lid on the pot and cook for approximately 30 mins to 1 hr. Skim off any foam which may rise to the top and stir now and again. To check if the bean mixture is cooked test a chickpea, as they take the longest to cook. The chickpea should be tender with no grainy or chalky texture to it.
  • Once the bean mixture is cooked, add the chopped greens and allow the Ash to simmer for about 30 mins for the greens to wilt. If the Ash is too thick after the greens have wilted, add some water. The texture of the Ash should be thicker than soup like a chilli but not so thick it feels like there is no liquid in it.
  • Then add the noodles - you can snap these to the length you desire. I like mine fairly long so I snap mine in half, if at all. Allow the Ash to cook with the noodles for about 20 to 30 mins. Test a noodle to see if cooked to you preferred texture - we tend to have ours very soft.
  • Then add the kashk 1 spoonful at a time and mix it fully into the Ash. Taste as you go along. Some put less kashk into their Ash and add more to their liking by way of a garnish.
  • As kashk is salty, add any extra salt to your taste and a generous amount of pepper. Then give the Ash a gentle stir and simmer on a low heat until it is evenly heated through.

For the Garnish

  • You can prepare the mint oil and fried onions in advance of / or during the cooking of the Ash.
  • For the mint oil - place a frying pan on a low heat and add 2 tbsp of oil and 2 tsp of dried mint and let the mixture heat through for only 1 minute. Then pour it out into a bowl and set aside for when you are ready to garnish the Ash.
  • For the fried onions - wipe the frying pan used to make the mint oil and place it on a medium heat. Add the remaining oil and let it heat through for about 1 minute. Then add the finely sliced onion and a pinch of salt. Cook, stirring regularly until it turns golden brown and caramelized - about 20 mins. Place the onions on a paper towel to absorb the oil and set aside for when you are ready to garnish the Ash.
  • When you are ready to serve, ladle into bowls, drizzle with some of the diluted kashk, the mint oil and a sprinkling of onions.

Notes

*You can use pre cooked tinned beans and lentils. Use 1 x 400 gram tin of each.

Zeytoon Parvardeh (Persian Marinated Olives)

Green olives are marinated in a herb, garlic, walnut and pomegranate paste to create an incredible and deliciously tangy appetiser.

Origins of Zeytoon Parvardeh

This delightful appetiser heralds from Gilan Province in the North of Iran, a region I visited in my mid twenties and one my family has become more familiar with over the last 20 years. Gilan Province lies along the Caspian Sea bordering Russia. The Province is lush and green with many delicious dishes, particularly vegetarian, originating from the Province, including Mirza Ghasemi (smoked aubergines and eggs) and Baghali Ghatogh (eggs with broad beans and dill).

What are the Ingredients?

The North of Iran loves walnuts and pomegranates and a number of their dishes use this combination including Zeytoon Parvardeh.

The ingredients are olives; pomegranate juice, molasses and arils; walnuts; garlic; and a herb called chuchagh. Chuchagh is a rare herb and is found in certain areas In Iran. In order to emulate its flavour for this dish we replace it with mint in the UK. I have also added a bit of coriander and parsley to my recipe.

I use large pitted green olives like gordal  or karyatis olives. By using pitted olives, it allows for the marinade to seep into the olives and also makes it easier to eat them.T he flavour profile of this dish is sweet and sour and incredibly moreish.

How to Serve Zeytoon Parvardeh

It is an easy and quick dish to prepare and ideally made the night before so that the flavours blend and intensify. I often make a small bowl of this appetiser and slowly work my way through it with cheese and crackers – I hasten to add that eating it as an accompaniment with cheese is not authentically Iranian but it works!

Zeytoon Parvardeh can be eaten with pre-dinner drinks (wine, cocktails or hard liquor – whatever you fancy), as part of a mezze-style platter or array of dishes, or with cheese and crackers which is my favourite way to eat it.


Zeytoon Parvardeh

Prep Time15 mins
Course: Appetiser
Cuisine: Persian, Iranian
Keyword: vegetarian, vegan
Servings: 4
Author: Mersedeh Prewer

Ingredients

  • 7 whole walnuts (or 14 halves)
  • 2 cloves garlic
  • 10 g fresh mint
  • 10 g fresh coriander
  • 10 g fresh parsley
  • 2 tbsp pomegranate molasses
  • 1 tbsp olive oil (extra virgin preferably)
  • 2 tbsp pomegranate juice (squeeze this out of the pomegranate or use 2 tbsp of the arils)
  • 350 g large pitted green olives (drained weight approx 160g)
  • 1 to 2 tbsp pomegranate arils (to stir through and garnish)
  • Ground walnuts (to sprinkle as a garnish)

Instructions

  • Add walnuts and garlic to a food processor and blitz until walnuts are finely ground.
  • Remove mint leaves from the stems. Remove the tougher parts of the stems from coriander and parsley. Then add herbs to walnut and garlic and pulse in the food processor until finely chopped.
  • Add pomegranate molasses, olive oil and the pomegranate juice. Pulse in the food processor until it is a coarse paste.
  • Mix the paste with the olives in a bowl. Stir through some pomegranate arils, reserving some for a garnish. Cover and leave in the fridge to marinate (preferably overnight).
  • Serve with ground walnuts and pomegranate arils sprinkled on top.

Kashke Bademjan (Persian Aubergine Dip with Kashk)

Deliciously moreish, you only need a few ingredients to make this traditional garlicky Persian aubergine dip. A great addition to a mezze or as an appetiser.

What is Kashke Bedemjan?

This dish literally translates as ‘kashk and aubergine.’ It is a dip make with aubergine, which is cooked and flavoured with turmeric, onion and lots of garlic. Kashk is mixed through to give a slightly tart and creamy flavour. The dip is then topped with mint oil, kashk, crushed walnuts and cispy onions. It is a unique tasting dip with its rich and earthy tones.

What is Kashk?

Kashk is a range of fermented dairy products used in Iranian, Turkish, Balkan and Arab cuisines. Kashk has been a staple in the Persian diet for thousands of years.

Persian “kashk” is a fermented / preserved food that comes in liquid or dried form. It is traditionally made with the whey left over from cheese-making. It is used in dishes like Ash Reshteh (a herb, lentil, bean and noodle soup) and Kaleh Joosh (a soup made with walnuts, onions and mint). In its dried form it needs to be soaked and softened before it can be used in cooking.

The taste of kashk is distinctive and almost indescribable. It is well worth purchasing and not substituting with an alternative, such as yoghurt. Kashk provides a sour, salty, creamy and slightly cheesy flavour to the dishes it is added to.

When I was growing up, my maman used dried balls of kashk which she would soak in a bowl before adding it to a recipe. Apparently before she knew she was pregnant with my sister, a relative surmised she was as she saw her sucking on kashk like they were sweets! Nowadays, you can buy kashk in liquid form in jars from Middle-Eastern food shops or online. I use Kambiz Kashk and buy it online here or by popping into a local Middle-Eastern supermarket.

Variation to the Recipe Below

I fry the aubergines, as do most Iranians when they cook this dish. But you can oven roast the aubergine, if you prefer. Brush them with a little oil and roast for 30 – 40 minutes or until they are cooked through and soft (oven temp – 180°C (fan) / 200°C (conventional) / Gas Mark 6). If you roast your aubergine, you will need to add a little oil to your frying pan to cook the garlic step 5 and 6 below).

How to Serve this Dish

In our family we tend to serve it as a starter with flatbread at our larger family gatherings. At home, as a family of 3, we eat it as a main course with a hearty salad like tabbouleh, Nan-e Barbari (Persian Flatbread) and some fruit for afters as pictured.

Other Delicious Dips

Check out these other great dip recipes.


Kashke Bademjan

Aubergine dip with kashk
Prep Time30 mins
Cook Time1 hr
Total Time1 hr 30 mins
Course: Main Course, Appetiser
Cuisine: Persian, Iranian
Keyword: kashk-e bademjoon, kashke bademjan
Servings: 4
Author: Mersedeh Prewer

Ingredients

  • 1 cup Vegetable oil (plus more if required)
  • 3 large aubergines
  • 2 large onions (sliced very finely)
  • 5 cloves garlic (crushed or minced)
  • 1 tsp turmeric
  • 250 ml water
  • 2 tbsp kashk (plus a little more diluted in a little water for the garnish / topping design)
  • 1 tsp dried mint
  • 1 tbsp ground walnuts (for garnish)
  • 1/8 tsp ground saffron (bloomed in 2 tsp of water - for decorating the dish - optional)
  • Salt and pepper (to taste)

Instructions

Prepare the Aubergines

  • Peel the aubergines and cut them lengthwise (approximately 1 inch thick slices). Salt them and leave them in a colander for 30 minutes to remove some of the water content.

Make the Mint Oil & Crispy Onions

  • In the meantime, take 2 tsp vegetable oil and heat in a small pan on low heat with 1/2 tsp dried mint. Let it infuse on low heat for 10 seconds and then remove and leave until ready to garnish the dish. Be careful not to burn the mint.
  • Place a large frying pan on medium-low heat. Add 2 to 3 tbsp oil and add onions with a pinch of salt. Fry them gently until they caramelise and start to turn a little crispy. Be careful not to burn them otherwise they will be bitter. Once cooked, remove them and place them on an absorbent paper towel for use later.

Cook the Aubergines

  • Add half of the remaining oil to the frying pan and fry aubergines in batches until they are golden brown. Top up the oil in the pan, if required. Using the back of a fork press down on the aubergine while it is frying to aid the process. When cooked, remove the aubergines from the pan and place them on an absorbent paper towel on a plate for use later.
  • You can re-use the pan you fried the aubergines in for cooking the next stages but if you do, make sure you give it a wash. Place pan on medium-low heat. Some oil will have formed on the top of your aubergine, drip this into the pan - just enough to sauté the garlic.
  • Add the garlic and let it sauté for only 10 seconds. Then add aubergines and stir until it has mixed with all the garlic. Add turmeric and 125 ml of water and stir. Then mash the aubergines using a fork or potato masher. Add the rest of the water (125ml) and mash and stir further until it has a stringy texture.
  • Add 1/2 tsp dried mint, half of the onions (reserve some of the fried onions for the topping / garnish) and 2 tbsp kashk. Mix until everything is fully incorporated. Taste the mixture and then season further with salt (if required) and pepper. Let mixture gently heat through and stir occasionally. The dish only needs to be warm for serving.

Garnish & Serve the Dish

  • Turn heat off and spoon aubergine mixture into a serving dish. Spoon off any extra oil which may have formed on top before garnishing. Garnish with fried onions, diluted kashk, saffron water (you can mix some of the kashk with the saffron water to make a yellow kashk as I have in the picture above), mint oil and ground walnuts in any design you like. Serve with flatbreads and salad.

Borani Laboo (Beetroot, Yoghurt and Feta Dip)

A delicious and vibrant pink Persian dip made with cooked beetroot, grated into yoghurt with crumbled feta and flavoured with garlic. Serve with flatbread as part of a Mezze offering or as a side to a Persian feast.

What is Borani?

Borani is an Iranian appetiser, which is a dip made with yoghurt. The most well-know of these dips are Borani Esfenaj (spinach, garlic and yoghurt dip) and Borani Laboo. But you can make borani with any vegetable you want including roasted aubergines and courgettes.

Borani Laboo Ingredients

This dip is made using cooked beetroot, Greek yoghurt, garlic, nigella seeds, dried mint, feta, toasted argan oil and red wine vinegar. My go-to Greek Yoghurt is Total by Fage – 5%. It is thick and creamy which is perfect for Persian dips.

Beetroot is of exceptional nutritional value with it being an excellent source of folic acid and a very good source of fibre, manganese and potassium. But it can taste too earthy to some or as my husband puts it – ‘It’s like eating soil.’ In fact, beetroot isn’t the most loved vegetable in my family unless I make it into this dip. Then it gets devoured at a rate of knots with me barely getting a look in! The combination of ingredients brings out the best in beetroot.

I recommend buying raw beetroot and boiling them yourself. But if you do want to use pre-boiled ones then avoid the ones cooked in vinegar. Otherwise your borani will be too tart. You can make a vegan version by substituting the yoghurt and feta below with a plant-based alternative.

How to Serve Borani Laboo

The recipe for Borani Laboo below is an add-on recipe to my Kuku Sabzi post (seen pictured around the borani dip bowl). You can, of course, make and eat this dip without Kuku Sabzi. It is delicious with crisps or flatbread and makes a great addition to a mezze-style meal. The colour of the borani is stunning and has an eye-catching presence on your table of appetisers or other Persian delights.

Storing Leftovers

Keep leftovers in an airtight container in the fridge and this dip can last up to 5 days.


Borani Laboo

Betroot Borani
Prep Time10 mins
Cook Time40 mins
Total Time50 mins
Course: Dip, Appetiser
Cuisine: Persian, Iranian
Keyword: vegetarian, beetroot, yoghurt, vegan option
Servings: 4
Author: Mersedeh Prewer

Ingredients

  • 4 small raw beetroot
  • 5 tbsp Greek yoghurt (heaped tablespoon)
  • 1 clove garlic (crushed)
  • 50 g feta crumbled
  • 1 tsp dried mint
  • 1 tbsp red wine vinegar
  • 1 tbsp toasted argan oil or olive oil (plus extra for drizzling)
  • 1 tbsp nigella seeds (plus extra for sprinkling on top)
  • Salt and pepper (to taste)

Instructions

  • Wash beetroot, put in a pan (unpeeled), cover with water and bring to the boil. Cook until tender (approx. 40 mins), topping up water, if necessary. The beetroot is ready when a sharp knife goes through easily.
  • Drain and leave to cool. Peel beetroot and grate using the coarse side of a grater.
  • Transfer to a bowl, add yoghurt, garlic, oil, mint, vinegar, feta, nigella seeds, salt and pepper and mix well.
  • Top with a sprinkling of nigella seeds and a drizzle of oil. Serve with Flatbread.

Kuku Sabzi (Persian Herb Frittata )

A traditional Persian frittata dish, densely packed with fresh herbs with a crunch provided from walnuts and a little tartness from barberries in each mouthful. This delightful dish is commonly eaten during Persian New Year celebrations (Norooz).

What is Kuku Sabzi?

Kuku Sabzi is a frittata-style dish traditionally made with eggs, turmeric, coriander, parsley, dill, chives, barberries and crushed walnuts. It is usually fried and then sliced into triangles. You can serve it either hot or cold as a starter, side dish or a main course. It can be accompanied with bread or rice and either yogurt or salad.

The key difference between a kuku and a frittata is the egg to vegetable ratio, with the kuku favouring the latter.

Kuku Sabzi and Norooz

Kuku Sabzi is eaten during the celebrations for Persian New Year (‘Norooz’). Norooz is the day of the vernal equinox, and marks the beginning of spring in the Northern Hemisphere. It usually falls on 21 March each year. This festival dates back over 3000 years and is rooted in the ancient Persian religion of Zoroastrianism.

It is estimated that Norooz is celebrated by over 300 million people including communities in Afghanistan, the Kurdish regions of Iraq and Turkey, Parsis in India, and their related diaspora around the world.

The herbs in Kuku Sabzi symbolise rebirth, and the eggs symbolise fertility. We serve it alongside Sabzi Polo ba Mahi (Persian herbed rice and fish).

How this Recipe Differs

  • This version of Kuku Sabzi is baked, which makes for a healthier dish.
  • British chives are not as spicy as Iranian chives so replace these with the green ends of spring onions.
  • The addition of baby spinach leaves results in a bright green kuku.

As with the traditional recipe, barberries are added to the kuku mixture. This gives a tart burst of flavour from the berries with each bite. You can buy barberries from most Middle-Eastern food shops or, alternatively, buy them online. I also add coarsely ground walnuts to the mixture to give a little crunch to the kuku.

Some Tips for cooking Kuku Sabzi

To prepare the herbs, wash them and remove the toughest parts of the stems. There is no need to remove all the leaves from all the stems if you have a food-processor to chop the herbs finely for you. Dill and parsley will require a bit more time removing the tough stems unlike coriander which you can usually chuck in and blitz.

Silicon baking moulds are excellent for baking kuku but if you don’t have any, use a standard muffin tin but make sure you grease and line it properly.

How to serve Kuku Sabzi

Serve alongside vibrant Beetroot Borani (yoghurt and beetroot dip) as pictured. You can find the recipe for this delicious dip here.


Kuku Sabzi Instagram Reel

 

 

 


Kuku Sabzi

Persian herb frittata
Prep Time10 mins
Cook Time25 mins
Total Time35 mins
Course: Main Course, Appetiser
Cuisine: Persian, Iranian
Keyword: vegetarian, egg recipes
Servings: 12 (mini kuku)
Author: Mersedeh Prewer

Ingredients

  • 100 g fresh parsley (washed and tough stems removed)
  • 100 g fresh coriander (washed and tough stems removed)
  • 100 g fresh dill (washed and tough stems removed)
  • 5 spring onions (green ends only)
  • 1 handful baby spinach leaves
  • 3 tbsp olive oil (1 tbsp for greasing your muffin tin, 2 tbsp for the kuku mixture)
  • 1/2 tsp turmeric
  • 2 cloves garlic
  • Zest of 1 lime
  • 6 large free range eggs
  • Salt and pepper (to taste)
  • 1 tbsp self-raising flour (heaped tbsp)
  • 1 tbsp dried barberries (optional)
  • 1 tbsp ground walnuts (to garnish - optional)

Instructions

  • Pre-heat oven to 160°C (fan) / 180°C (conventional) / Gas Mark 4.
  • Take a 12-hole muffin tin, grease (using 1 tbsp olive oil) and line holes with baking paper. Brush a little olive oil into each recess after lining and leave to one side until ready to use.
  • Put herbs, spinach and spring onion ends into food processor and pulse until the herbs are finely chopped. Then add eggs, turmeric, garlic, lime zest, olive oil, self-raising flour, salt and pepper and pulse food processor until fully incorporated.
  • Add barberries and coarsely chopped walnuts (if using) to the mixture and stir.
  • Take muffin tin and spoon the mixture evenly between the 12 holes.
  • Place in oven for 25 mins. To check if  the kuku are done, use a thin skewer / tip of a knife to check one by gently poking to the bottom. It should come out clean.
  • Serve warm or cold, sprinkled with ground walnuts and barberries alongside a salad, dips and bread as part of a mezze-style meal.

 

Kuku Sibzamini ba Laboo (Potato & Beetroot Mini Frittatas)

These Persian mini frittatas made with potatoes, beetroot and feta are full of flavour and incredibly easy to make. Serve either warm or cold with flatbread and yoghurt as part of a mezze platter.

What is Kuku?

Kuku is a Persian frittata-style dish. Usually vegetarian, it is made with beaten eggs, herbs or vegetables folded in. The main difference between kuku and its western counterparts is the ratio of egg to vegetables, with kuku favouring the latter.

Types of Kuku

The two most well known kuku recipes are Kuku Sabzi (made with herbs, barberries and walnuts); and Kuku Sibzamini (made with potatoes). We also have Kuku Kadoo (made with courgettes). There are no hard and fast rules about what you should put in your kuku. I have made ones with curried mushrooms; kale and red pepper; cheese and tomatoes; and the list goes on.

What is in Kuku Sibzamini ba Laboo?

The traditional Kuku Sibzamini recipe is made using mashed potatoes, grated onion, turmeric, saffron, dried mint and egg. The mixture is then made into patties and fried.

This recipe is my variation to Kuku Sibzamini. I have added beetroot, garlic and feta to the recipe. The resulting kuku has a vibrant colour and delicious depth to the flavour. I also bake the kuku instead of frying.

Always use fresh and good quality ingredients. Make sure the feta you use is block feta in brine and not crumbled. My favourite brand is Aytac.

How to Serve Kuku Sibzamini ba Laboo

It is a great addition to a mezze platter or a sandwich filler. You can serve it either hot or cold; as a starter, side dish or a main course. Serve kuku with flatbread, yoghurt and/or salad. The picture below is one of our kuku platters.


Kuku Sibzamini ba Laboo

Potato & Beetroot Mini Frittatas
Prep Time15 mins
Cook Time45 mins
Total Time1 hr
Course: Main Course, Appetiser
Cuisine: Persian, Iranian
Keyword: vegetarian, egg recipes
Servings: 12 (mini kuku)
Author: Mersedeh Prewer

Ingredients

  • 3 tbsp olive oil (1 tbsp for greasing the muffin tin and 2 tbsp for the kuku mixture)
  • 500 to 600 g potatoes (peeled, boiled and mashed - use potatoes suitable for mashing such as Desiree or Maris Piper)
  • 1 medium / large beetroot (boiled, peeled and grated with excess water squeezed out)
  • 80 g feta or equivalent (crumbled or cut into small chunks)
  • 1 small / medium onion (grated with excess liquid squeezed out)
  • 2 cloves garlic (minced)
  • 1 to 2 tsp dried mint
  • 1 tsp turmeric
  • 4 large free-range eggs
  • Salt and pepper (to taste)

Instructions

  • Pre-heat oven to 160°C (fan) / 180°C (conventional) / Gas Mark 4.
  • Take a 12-hole muffin tin, grease (using 1 tbsp of olive oil) and line holes with baking paper. Brush a little olive oil into each recess after lining and leave to one side until you are ready to use.
  • Mix all ingredients for the kuku (mashed potato, grated beetroot, grated onion, crumbled feta, garlic, mint, turmeric, eggs, remaining 2 tbsp olive oil, salt and pepper) in a mixing bowl.
  • Take muffin tin and spoon mixture evenly between the 12 holes.
  • Place in oven for 25 mins. To check if kuku are done, use a thin skewer / tip of a knife to check one by gently poking to the bottom. It should come out clean.
  • Serve warm or cold with salad, dips and flatbread as part of a mezze platter / meal.

Salad Shirazi (Cucumber, Tomato & Onion Salad)

Often referred to as the National Salad of Iran, this juicy lime-dressed salad is a happy accompaniment to all Persian mains from kebabs to koresh (stews).

The National Salad of Iran

As the name gives away, Salad Shirazi originates from Shiraz, which is located in the South West of Iran. The reason it is called the National Salad of Iran is because it is our only salad recipe! It is similar to the Indian Kachumber and Israeli chopped salads. 

Ingredients in Salad Shirazi

Use fresh and high quality ingredients to get maximum flavour from your Salad Shirazi.

  • Cucumber, tomatoes and red onion: are diced into small chunks, as pictured above. You can chop it into bigger chunks, if you prefer.
  • Dried mint, salt, pepper, fresh limes and good quality salad oil, such as extra virgin olive oil or toasted argan oil: create the dressing. I sometimes add sumac to the dressing, which gives another layer of citrus to the final salad.

Tips for Making Salad Shirazi

Scrape some of the the seeds out of both the cucumber and the tomatoes before dicing the salad ingredients. Although you want a juicy salad, you don’t want a water-logged one. Don’t be too obsessive about seed removal because the salad is meant to be juicy. You want to have some delicious dressing to spoon over the other elements on your plate.

Serving Suggestions

Serve it as a side salad with all Persian mains from khoresh to kebabs. Here are some suggestions.

This salad can be eaten with any cuisine so no need to limit it to a side salad for Persian mains only.

How to Store Salad Shirazi

Keep in an airtight container in the fridge and it will last up to 2 days.


Salad Shirazi

Persian cucumber, tomato and onion salad - the National Salad of Iran
Prep Time15 mins
Total Time15 mins
Course: Salad, Appetiser
Cuisine: Persian, Iranian
Keyword: vegetarian, vegan
Servings: 4
Author: Mersedeh Prewer

Ingredients

  • 1 medium cucumber
  • 3 medium tomatoes
  • 1 medium red onion
  • 3 tbsp extra virgin olive oil or toasted argan oil
  • 2 limes (zest of one lime, juice squeezed from both for the dressing)
  • 2 tsp dried mint (fresh mint can also be used as an alternative or in addition to the dried mint)
  • Salt and pepper (to taste)

Instructions

  • Halve tomatoes and scrape some of the seeds out. Do the same with cucumber. Finely dice onion, tomatoes and cucumber into small chunks.
  • Make a dressing out of olive oil, lime juice and zest, salt, pepper and mint. Drizzle over salad.
  • Toss salad and taste - adjust seasoning if required and then serve.

Torshi Soorati (Red Cabbage & Onion Pickle)

An easy pickle made from red cabbage and red onion. Ready to eat in 5 days, this vibrant pink pickle is a perfect accompaniment to a range of dishes.

What is Torshi?

Torshi is derived from the word ‘Torsh’ in Farsi, which means sour. Torshi is used to describe vegetables pickled in vinegar. They are often eaten as accompaniments to dishes and / or aperitifs. On a Persian sofreh (spread) you will always find some Torshi.

The sour taste of the pickles perfectly complements many of our dishes, particularly those containing lamb, as it brings a balance to the richness of the flavours.

How to Make Torshi Soorati

Thinly slice red cabbage and red onion. Place in a pickling jar (I am a fan of kilner jars) with coriander seeds. Dissolve the sugar and salt in white vinegar and pour into the jar. Leave for a minimum of 5 days to pickle. It is as simple as that!

‘Soorati’ means pink in Farsi and the pickle has been given this name as the resulting colour is a vibrant pink. A very versatile pickle suiting many cuisines, including Indian and Asian style dishes.

Eat Torshi Soorati With…

This pickle is delicious with so many dishes. Add to fried egg sandwiches, eat with kebab, burgers and wraps such as my sticky pomegranate chicken wraps. A perfect side to noodles too!

The Pickling Liquid

You may be left with some pickling liquid once the pickles are finished. Use it as a basis for a salad dressing. Just add olive oil and adjust with other flavourings such as a bit of lime juice and / or honey.


Torshi Soorati

Red cabbage and red onion pickle
Prep Time20 mins
Pickling Time5 d
Total Time5 d 20 mins
Course: Appetiser, Accompaniment
Cuisine: Persian, Iranian
Keyword: torshi, pickle
Servings: 1 litre jar of pickles
Author: Mersedeh Prewer

Ingredients

  • 1 red onion
  • 1/2 small red cabbage
  • 500 ml white wine vinegar
  • 1 tbsp granulated sugar
  • 1 tsp salt
  • 2 tbsp whole coriander seeds
  • 1 litre pickling jar (sterilised)

Instructions

  • Finely slice red onion and red cabbage and mix in a bowl.
  • Place into jar and add a sprinkle of coriander seeds after each layer of the mixture until you reach the top of the jar. Make sure you pack the vegetables tightly in the jar by pressing each layer down.
  • Dissolve sugar and salt in vinegar and pour in up to the neck of the jar. Push the vegetable mix down to pack and squeeze in more of the veg, if you can. Pour in more vinegar if required.
  • Close the lid tightly and leave the jar in a cool dark place like a pantry for 5 days. Once opened store in fridge.