Category: Inspired by…

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Meygoo Dopiyazeh

Prawn, pepper & onion curry

You may be familiar with dopiaza dishes from South Indian cuisine where this curry-style dish made with lots of onions commonly features. This dish actually originates from  Khorasan (in present-day covering the East of Iran and the West of Afghanistan).  It was apparently introduced to South Asia by the Mughals and accordingly spread to countries with a South Asian diaspora. Regional variants have evolved in locales such as Hyderabad, India and several regions of Pakistan. The name Dopiyazeh translates into two onions (do meaning two in Persian; and piyaz meaning onion) which makes reference to the amount of onions used in this dish.

Dopiayzeh is now firmly established as a traditional dish from Shiraz and it can be made with cubed or ground lamb/beef, chicken, shrimp, potatoes, and a copious amount of sliced onions.  My recipe is made with prawns (meygoo) and takes both the Persian origins and the South Asian development of this dish with a few extra additions of my own. There is a slight heat to my recipe, which you can leave out if you prefer.

This dish pairs well with my Sambuseh-e Sabzijaat (vegetable samosas) recipe, rice and some delicious pickles and chutneys such as mango chutney and turmeric pickle as pictured above. The rice I have made is Persian-style rice with naan tahdig but I have flavored it with turmeric, cardamom pods, some cloves and cinnamon to make it a pilau-style rice.

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Meygoo Dopiyazeh

Prawn, pepper & onion curry
Prep Time20 mins
Cook Time1 hr
Total Time1 hr 20 mins
Course: Main Course
Cuisine: Persian, Iranian, Inspired by....
Keyword: curry, seafood, prawns
Servings: 4
Author: Mersedeh Prewer

Ingredients

  • 3 tbsp vegetable oil
  • 1 tsp cumin seeds
  • 2 tsp black mustard seeds
  • 1 tsp coriander seeds
  • 1 large brown onion (finely sliced)
  • 6 cloves garlic (minced or crushed)
  • 1 thumb size fresh ginger (grated)
  • 1 tsp turmeric
  • 1/2 tsp dried red chilli flakes
  • 1 tsp ground coriander
  • 3 tbsp tomato purée
  • 1 red pepper (finely sliced)
  • 1 red onion (finely sliced)
  • 800 ml water mixed with 1/8 tsp of ground saffron
  • Juice 1 fresh lemon
  • 1/2 tsp garam masala
  • 800 g frozen shelled tiger prawns (defrosted)
  • Salt and Pepper (to taste)
  • A small bunch of fresh coriander (finely chopped)

Instructions

  • Place a large casserole pan or skillet on medium / high heat and add oil. Add cumin seeds, coriander seeds and mustard seeds and heat until they sizzle. Then add finely sliced brown onion and cook until they start to caramelise.
  • Add garlic, then ginger and stir into the onions mixture. Follow with turmeric, red chilli flakes, ground coriander and stir until evenly distributed into the mixture.
  • Add tomato purée and stir into the mixture. Then add sliced red peppers and red onion and stir until softened. Add water and saffron, lemon juice and garam masala and stir. Bring to a boil and then turn heat down to allow the sauce to simmer gently for 30 mins.
  • Add prawns to the sauce and stir. Add chopped fresh coriander and cook for a further 10 mins. Turn the heat off and serve the Meygoo Dopiyazeh with fresh chopped coriander sprinkled on top accompanied with rice and / or naan.

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Cherry and Feta Salad with Pistachios

We Persians are not known for our long list of 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 salad dish, which we make with chicken, potatoes, egg, pickled cucumbers, peas, carrots and mayo (recipe coming soon).

This salad is very much a homage to ingredients that are associated with Persian cuisine (cherries, feta, mint, pistachios and pomegranate molasses). It is also a homage to the summer season with its refreshing feel and seasonal ingredients. 

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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: vegetarian, mint, salad, cherries, feta
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 flavors 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.

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Beetroot Hummus with Feta and Anything-Green Topper

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.

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. It went down a treat with my chief taster (husband), who often turns his nose up at beetroot, so I knew I had hit the jackpot with this recipe.

So here it is – my beetroot hummus with feta and anything-green topper. I hope you enjoy it as much as my family and I do.

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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.

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Persian Fried Chicken Burger aka PFC Burger

 

Fried chicken in any form has a special place in my heart (and my belly)! I am continuously looking for ways to bring new joy to me eating crispy fried chicken from my curried chicken schnitzel (recipe coming soon) to my shwarama flavoured crispy goujons.

It was only a matter of time before I found a way to make a Persian version of a fried chicken burger and here it is in all its glory. Chicken thighs marinated in a blend of buttermilk, saffron, turmeric, chili sauce, onions and garlic. Then coated with flour flavoured with Persian mixed spice (Advieh), Za’atar, onion and garlic powder and then deep fried to perfection. Served in a toasted brioche bun with lashings of moosir mayonnaise, crispy onions, Persian pickled cucumbers, Thai basil, tomato and lettuce. This amazing variation to the classic crispy chicken burger really is worth going the extra mile to get your hands on three Persian elements which are not readily available in your local supermarket.

Advieh is the Persian equivalent of mixed spice. It is used in many dishes with the combination of spices varying from region to region in Iran. It is a fragrant mix of spices and can be compared in use to garam masala in Indian cooking, whereby the addition of advieh seasons the dish and adds a further layer of aroma. It can simply be sprinkled on a plain rice dish, added to stews and marinades for meat. The one I use is a mixture of nutmeg, rose petals, cumin, cardamom, coriander, cinnamon and black pepper. I buy it online from a supplier on Etsy; however, this can also be picked up from most Iranian or Middle Eastern food shops. This spice forms part of the flour dredge for the chicken thighs and takes the flavour profile to another level of delicious.    

Moosir is described in English as a Persian shallot and similar to a Solo or Elephant garlic and, like the Solo and Elephant varieties, 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, and 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. Whilst we usually use this for our yogurt dip Maast O’Moosir, I started adding it to my mayonnaise and have not looked back. It is so delicious that I am pretty sure once you try it, you will also never want to have mayonnaise any other way. The Moosir Mayo compliments this chicken burger brilliantly.

Khiarshoor  is the name we call our pickled cucumbers (translated as salty cucumber). They are baby cucumbers pickled in salt, vinegar and flavoured with tarragon. Our pickled cucumbers are not sweet like British pickled cucumbers and they really compliment this burger. You can buy them online or in most Middle Eastern supermarkets, but if you cannot get your hands on them then normal dill pickles usually used in burgers are absolutely fine.

With the exception of three items above, you should be able to source all the other ingredients from your local supermarket. Both Tescos and Waitrose now have Thai basil available but if you can’t get your hands on Thai basil, then Italian basil is totally fine.


See my how to reel on instagram via the link below.
 

 

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Persian Fried Chicken Burger aka PFC Burger

Prep Time45 mins
Cook Time15 mins
Total Time1 hr
Servings: 4
Author: Mersedeh Prewer

Ingredients

Buttermilk Marinade

  • 500 ml buttermilk
  • 1/8 tsp ground saffron
  • 1/2 tsp turmeric
  • 1 tbsp chilli sauce
  • 1 tsp salt
  • 1/2 tsp ground black pepper
  • 4 cloves garlic (crushed or minced)
  • 1 onion (medium sliced)
  • 4 chicken thighs (skinless and boneless)

Moosir Mayonnaise

  • 8 discs dried moosir
  • 1/2 cup mayonnaise

Flour Coating

  • 250 g plain flour
  • 2 tbsp advieh (Persian mixed spice - Cardamom, Black Pepper, Dried Rose Petals, Cinnamon, Nutmeg)
  • 2 tbsp Za'atar spice blend
  • 2 tsp garlic powder
  • 2 tsp onion powder
  • 1 tsp salt
  • Vegetable oil (for deep frying)

To serve

  • 4 Burger Baps (such as Brioche buns)
  • Lettuce
  • Tomatoes
  • Thai Basil
  • Pickled cucumbers

Instructions

Marinade the Chicken Thighs

  • Take a large bowl, add buttermilk, ground saffron, turmeric, chill sauce, salt, pepper, garlic, onion and mix with spoon. Add the chicken thighs and ensure they are full submerged in the marinade. Cover and leave in the fridge to marinade anything between 8 hrs to 24 hrs.

Rehydrate the Moosir

  • Rehydrate the moosir by placing n a bowl and adding boiling water. Cover and leave overnight.

Moosir Mayo

  • Drain the rehydrated moosir discs and rinse. Mince finely with a sharp knife, discarding any tough parts. Take a bowl, add mix the moosir and mayo. Cover the bowl and leave in the fridge for the flavour of the moosir to permeate through the mayo (no less than 3 hours before you want to eat your burger).

Prepare the Flour Coating and Fry the Chicken

  • Make the coating by combining the flour, advieh, za'atar, garlic and onion powder, salt and pepper.
  • Drain the chicken thighs and sliced onion, reserving the marinade. One by one, dredge each thigh in the flour, then dip in the reserved marinade, then dredge again in the flour, pressing on as much as you can to coat. Transfer the coated thighs to a large plate. Do the same with the sliced onions.
  • Heat a 20cm depth of oil in a saucepan or deep-fat fryer until it reaches 175C (please be careful with the hot oil and do not leave unattended). Lower two of the thighs in at a time and fry undisturbed for 3 mins, making sure the temperature doesn’t drop below 160C (it should stay at about 170C). Fry until deeply golden and crisp on both sides. Lift the chicken out and transfer to a tray lined with kitchen paper to drain, then put on a rack and keep warm in a low oven while you fry the remaining thighs and sliced onions. When all the chicken and onions have been fried get ready to build your burger!

Serving the Chicken Burgers

  • Lightly toast your burger buns. Spread the Moosir Mayo on both ends of the buns, layer with lettuce, sliced tomates, Perisan pickled cucumbers, the fried chicken thigh, ketchup, the crispy fried onions and Thai Basil. Pop the top of the bun on and tuck in! A side of fries go very well with this burger and hoepfuly there will be some of the Moosir Mayo left to dip into.

 

 

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Saffron & Sun-Drenched Tomato Focaccia

Saffron in everything! Well I am Persian and it is important to us as garlic is to the Italians. Here is my simple no-knead focaccia recipe with the addition of saffron and sun-drenched tomatoes.

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.

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

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.

I usually serve mine with a Charcuterie-style board of Italian cold cuts and picky bits as pictured above.

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

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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.

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Khoresh Porteghal

Slow cooked chicken thighs with fennel, oranges & barberries

This dish is inspired by two Persian dishes – the traditional saffron chicken we cook to accompany a few of our rice dishes, and Khoresh Porteghal (chicken and orange stew). My recipe below sees the addition of fennel and barberries to the traditional recipes. From December to May, I also swap in blood oranges, which are in season during these months, and the picture above is the blood orange version.

It is surprisingly low effort and an incredibly satisfying accompaniment to a number of Iranian rice dishes. The chicken is slow-cooked so the meat falls off the bone, which is a requirement for us Iranians as we eat most of our dishes with a spoon and a fork (the spoon helps to shovel the rice in) – no knife needed for the chicken here! The oranges provide a sweetness to the dish balanced out with the tartness of the barberries. The cooked orange peel is not bitter and adds a musky depth to the casserole with a marmalade like jamminess to each bite.

I often knock up this dish as it is so simple and serve it with a crunchy citrus-dressed salad, pickles (torshi) or a side of fresh herbs (a mix of coriander, mint, Thai basil, parsley and chives) and Persian steamed rice – chelow. If you want an even quicker rice accompaniment then serve it with kateh (Persian rice cooked the easy way). But you don’t just have to resign this to a dish eaten with rice, you can serve it with buttery mashed potatoes and a side of green vegetables or pasta.

Other than saffron, advieh (Persian mixed spice made with nutmeg, rose petals, cumin, cardamom, coriander, cinnamon and black pepper) and the dried barberries, all the other ingredients are easy to source from your local supermarket if not already inhabiting your kitchen cupboards, fridge and freezer. You can order saffron, advieh and dried barberries online or buy it from your local Middle-Eastern food shop. Remember to grind the saffron strands into a powder to make sure you get more bang for your buck.

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Khoresh Porteghal

Slow cooked chicken thighs with fennel, oranges & barberries
Prep Time15 mins
Cook Time3 hrs 15 mins
Total Time3 hrs 30 mins
Course: Main Course
Cuisine: Persian, Iranian, Cross-cultural
Keyword: comfort food, chicken casserole
Servings: 4 (to 6 people)
Author: Mersedeh Prewer

Ingredients

  • 2 tbsp vegetable oil
  • 1 kg chicken thighs (skin on / bone in)
  • 1 medium brown onion (halved and finely sliced)
  • 4 garlic cloves (crushed or minced)
  • 1 large carrot (about 150g - cut into 2 inch batons)
  • 2 small fennel bulbs (halved and medium sliced)
  • 1 heaped tbsp plain flour
  • 1 tbsp tomato purée
  • 1/2 tsp turmeric
  • 1 tsp advieh (Persian mixed spice)
  • 1/8 tsp ground saffron bloomed in 600 ml of chicken or vegetable stock
  • 1 bay leaf
  • 3 medium oranges (1 to juice and 2 sliced for the casserole itself)
  • 1 stick cinnamon
  • Juice of a fresh lemon
  • 2 tbsp dried barberries
  • Salt and pepper (to taste)

Instructions

  • Pre-heat oven to 140°C (fan oven) / 160°C (conventional) / gas mark 3.
  • Heat a large shallow casserole pan or saucepan with a lid over medium/high heat and add 2 tbsp of oil. Season chicken thighs on both sides and then place the chicken in the pan skin down and fry until golden brown. Then flip the chicken and fry for a few minutes on the other side. You are simply crisping the skin and sealing in the flavours. The chicken will cook through in the later steps of the recipe. Remove the chicken from the pan and set aside.
  • Add onion to the pan and cook until golden (the chicken would have released oil so use this instead of adding more oil). Add garlic and stir to release aromas. Add turmeric and stir in until the onion and garlic mixture is evenly coated.
  • Add carrots, fennel and follow with the advieh and stir until evenly mixed. Add flour and stir to coat the mixture. Add the tomato purée and stir in.
  • Add the stock with the bloomed saffron, the juice of 1 orange and the juice of a lemon. Stir until everything is evenly combined. Place the cinnamon stick and bay leaf in the mixture.
  • Place the chicken thighs into the pan so that they are 3/4 submerged. Add the sliced 2 remaining oranges and arrange so that they are part laying on the chicken thighs and part submerged in the casserole gravy.
  • Put the lid on the pan and place into the preheated oven to cook for 3 hours. Halfway through cooking (at 90 mins), remove pan and spoon juices over the chicken and oranges and adjust positioning if required.
  • About 45 mins before cooking time is over, remove the lid and slow cook further so the skin of the chicken crisps up a little and the casserole gravy becomes a little thicker.
  • After cooking time is over, remove from the oven. Take a few tablespoons of the sauce and mix with the barberries then pour back into the pan, distributing the barberries evenly among and on top of the chicken thighs. The barberries will be cooked in this quick method and will retain their bright red colour.
  • Because of the seasoning of the chicken, the advieh and stock, you may not need to season further, but taste once and add further seasoning if required.
  • Serve with kateh or chelow and a citrus dressed salad or torshi. For alternative serving suggestions see notes above.

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Roasted Red Cabbage with an Orange 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.. 

Print Recipe

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
  • 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.

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Harissa and Lime Chicken Kebabs

Chicken kebabs marinated in harissa & lime

Simple yet delicious, this marinade for chicken can be used whether you are cooking on the BBQ, roasting in the oven, under the grill, on a griddle, in an air fryer or just frying the chunks of chicken in a pan. Either way the result is a powerhouse of flavour with very little effort required. 

One of my favorite ways to eat this chicken is an element to a salad bowl (kind of like a Buddha Bowl) with the fragrant and smokey flavors from North Africa and the Middle-East, as pictured below. But it can be eaten with anything or any way you want, whether you want to eat it as a kebab roll with the chicken wrapped in some flatbread with salad, pickles and some garlic and / or chili sauce alongside some chips; or with some rice or Tabouleh or other healthy grain based salad. 

The ingredients are simple – chicken breasts, harissa paste (any variety – I use Rose Harissa by Belazu but apricot or just the plain one is absolutely fine); crushed garlic, dried za’atar leaves or oregano and fresh lime juice. Leave the chicken to marinate for a minimum of 4 hours but for best results overnight and you will not be disappointed.

For those of you who may not be familiar with za’atar, it is a herb grown in some Middle-Eastern countries, like Lebanon, with a flavour like a cross between thyme and oregano. It is also the name for a spice and herb mixture used like a condiment.

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. The use of yoghurt in the marinade also tempers the heat a little further making this a recipe that can be enjoyed by the whole family. Using a shop bought paste like this really helps to reduce thinking and preparing time so I welcome these shortcuts. A little addition of extras like lime, garlic and yogurt make it more personal.

On a side note – I am slowly putting together recipes for all the other elements of the pictures as they are all too delicious not to share with you so please watch this space!

See my how to reel on instagram via the link below…

Print Recipe

Harissa & Lime Chicken Kebabs

Chicken kebabs marinated in harissa & lime
Prep Time10 mins
Cook Time25 mins
Total Time35 mins
Course: Main Course
Cuisine: Cross-cultural
Keyword: chicken, kebabs, harissa
Servings: 4 (to 6)
Author: Mersedeh Prewer

Ingredients

  • 1.2 kg chicken breasts (about 4 to 5 large chicken breasts)
  • 4 tbsp harissa paste (I use Belazu Rose Harissa)
  • 4 tbsp Greek yoghurt
  • 4 cloves garlic (crushed or minced)
  • Juice of 1 large lime
  • 2 tsp dried za'atar leaves or oregano
  • Salt and Pepper
  • 1 to 2 tbsp butter and / or olive oil (Melted - to baste the chicken while cooking)

Instructions

  • Chop your chicken into chunks (fairly large as they will shrink when cooking). Put the chicken pieces into a bowl and then add all the ingredients except the butter and massage into the chicken until all the marinade is mixed in and evenly distributed amongst the chicken pieces. It will be a bright red / orange colour.
  • Cover and leave in the fridge for the flavours to develop for a minimum of 4 hrs but best left overnight. Take the chicken out of the fridge about 30 mins before you want to cook to bring up to room temperature.
  • When you are ready to cook the chicken (either on your bbq or under the grill on the highest setting), divide the chicken on to about 4 / 6 skewers and cook, basting with the butter and / or olive oil and turning the skewers until the chicken is a little charred. It takes roughly 15 to 25 minutes on a bbq or grill (depending on how hot your bbq / grill is).
  • Serve alongside chips, rice or lavash bread / flatbread, salad, mezze-style dishes including hummus and yoghurt dips.

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Coconut and Herb Chickpea Curry

This recipe came about one evening when I had a jar of chickpeas, a can of coconut milk and a pillow of herbs starting to look a little pathetic in my fridge. The resulting dish totally bowled my family over and is now in the top 5 of our go to vegan dishes. 

The spices used for this curry are turmeric and coriander seeds with the addition of red chilli, garlic, ginger and coconut milk to give those familiar aromatic curry notes. The use of herbs such as dill, parsley, coriander and fenugreek bring a about a flavour profile more common to Middle-Eastern cuisine. This dish is deeply savoury but with a kick of citrus from the use of fresh lime juice to make it an all-round delightful meal.

The recipe below yields enough to feed 4. If you have fewer people to feed, honestly, don’t revise the measurements down! As with most curry-style or Persian khoresh (stew) dishes, leaving it a day for the flavours to intensify by the ingredients getting to know each other better makes the experience of eating leftovers even more spectacular than your first bite of this dish straight after cooking!

Other than the amazing herbs and spices, the real key to this dish is the type of chickpeas you can get your hands on. I always find that the chickpeas that are available in jars are larger and more buttery than tinned chickpeas. So I recommend finding a good deli or  posh shop somewhere to buy these. I actually buy mine from Amazon – a little pricey but hands down worth it!

Print Recipe

Coconut and Herb Chickpea Curry

Prep Time10 mins
Cook Time50 mins
Total Time1 hr
Course: Main Course
Cuisine: Cross-cultural
Keyword: chickpeas, curry, vegetarian, vegan
Servings: 4
Author: Mersedeh Prewer

Ingredients

  • 2 tbsp vegetable oil
  • 1 large onion (finely diced)
  • 4 cloves garlic (crushed or minced)
  • 1 tsp turmeric
  • 2 tsp coriander seeds (crushed in a pestle and mortar)
  • Thumb size ginger (grated)
  • 2 tsp dried fenugreek
  • 1 bay leaf
  • 400 ml coconut milk
  • 720 g jar of chickpeas (drained weight aprox. 420g)
  • 1 vegetable stock cube (dissolved in 250ml water)
  • 30 g fresh dill (finely chopped either by hand or in a food processor)
  • 30 g fresh parsley (finely chopped either by hand or in a food processor)
  • 30 g fresh coriander (finely chopped either by hand or in a food processor)
  • Juice of 1 largish lime
  • 1 red chilli (sliced finely and diagonally along the chilli - remove seeds for a milder version)
  • Salt and Pepper (to taste)
  • Some extra fresh herbs and / or sliced red chilli to garnish (coriander or parlsey or dill or mint - or a sprinkling of all of them)

Instructions

  • Place a medium-sized pan on medium / high heat and add 2 tbsp of oil. Add finely diced onion and cook until it starts to caramelise.
  • Add garlic and turmeric and stir into mixture until the aromas are released. Then add crushed coriander seeds, followed by grated ginger and stir in.
  • Stir in the dried fenugreek and place bay leaf into the pan. Then pour in coconut milk and stir (lower the heat if required to get it to a gentle simmer).
  • Leave to simmer for 5 minutes and then add drained chickpeas and stock. Simmer for a further 10 minutes.
  • Add chopped fresh herbs, lime juice and sliced red chilli and stir the curry until evenly distributed. Place a lid on the curry and let simmer for a minimum of 20 mins.
  • Taste the curry and adjust seasoning and / or lime juice. Garnish with some more sliced chilli and / or fresh herbs. Serve with rice and / or naan.

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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.

Print Recipe

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.

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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. 

Borani Esfenaj
Spicy halloumi pasties

Print Recipe

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.

Print Recipe

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).

 

 

 

 

 

 

 

 

 

 

 

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A Persian Homage to the Victoria Sandwich

 

I love cake. My cake love came later in life as I was a real savoury food seeker until my thirties. Then the delightful past-time of cake and coffee on a lazy sunday afternoon developed and it is a ritual I like to keep up. Most of the time I like to venture into my local coffee shop and bakery but once in a while I channel Mary Berry and produce a home-baked goody.

One of my Mary Berry moments resulted in this delight. I really fancied a Victoria Sandwich, mostly because it brings so much joy with very little baking effort! The only problem was I only had Persian sour cherry jam in my cupboard as opposed to strawberry or raspberry. I briefly contemplated heading out to the nearest shop for jam but it was a Sunday, my pyjamas felt snug and frankly I couldn’t be bothered. I rummaged around my kitchen cupboards for flavour inspiration to match with the sour cherry jam. I landed on lime and vanilla for the sponge, rose water flavoured whipped cream and ground pistachios for the decoration. The experiment was a success and my Persian version of the British classic Victoria Sandwich is a firm favourite in my household.

The cake batter is the standard ‘225 grams of  butter, sugar and self-raising flour plus 4 eggs’ mixture. It’s a great cake batter and one where even the novice baker will yield the perfect crumb. I also use this for cupcakes.

You can get your hands on sour cherry jam, rose water and pistachios from most Middle-Eastern food shops or online. The brand of sour cherry jam I use is ‘1&1’ but ‘Anjoman’ is also an excellent alternative. If all else fails just use a good quality cherry jam from your local supermarket which will also have rose water and pistachios.

Print Recipe

A Persian Homage to the Victoria Sandwich

A lime and vanilla sponge layered with rose flavoured whipped cream and sour cherry jam
Prep Time30 mins
Cook Time25 mins
Total Time55 mins
Course: Dessert
Cuisine: Persian, British, Cross-cultural
Keyword: cake, victoria sandwich
Servings: 12
Author: Mersedeh Prewer

Ingredients

  • 225 g golden caster sugar
  • 225 g unsalted butter (plus a little extra to grease tins - at room temperature)
  • 4 free range eggs
  • 1 tsp vanilla paste
  • zest of 1 lime
  • 2 tsp baking powder
  • 225 g self-raising flour
  • 1 jar sour cherry jam (290g)
  • 300 ml whipping cream
  • 1 tbsp rose water
  • 1 to 2 tbsp icing sugar (to dust)
  • 2 tbsp ground pistachios

Instructions

  • Preheat the oven to 180°C conventional / 160°C Fan / Gas mark 4. Grease and line the bottom of two 20cm/8in sandwich tins with a circle of baking paper.
  • In a mixing bowl, beat the butter and sugar until light in colour and fluffy. Crack the eggs one by one and beat each one in before adding the next.
  • Add the vanilla extract and lime zest. Then sift the flour and baking powder into the bowl and gently fold into the mixture.
  • Divide the mixture evenly between the tins, using a spatula to remove all of the mixture from the bowl. Gently smooth the surface of the cakes. Place the tins on the middle shelf of the oven and bake for 25 minutes. Don’t open the door while they’re cooking.
  • While the cakes are cooking, add the whipping cream and rose water to a mixing bowl and whip until it forms stiff peaks.
  • The cakes are done when they’re golden brown and coming away from the edge of the tins. Remove them from the oven and set aside to cool in the tins for 5 minutes. You can use a thin skewer or the tip of a sharp knife to check the cakes by gently poking the centre to the bottom. It should come out clean of cake batter. Run a palette knife around the inside edge of the tin and carefully turn the cakes out onto a cooling rack. Set aside to cool completely.
  • To assemble, choose the sponge with the best top, then put the other cake top-down on to a serving plate. Spread with the sour cherry jam (I use the whole jar - reserve some of the jam liquid to drizzle on top of the whipped cream), then spread the whipped cream on top of the jam and drizzle the remaining jam liquid over the cream. Place the other sponge on top and dust with icing sugar and the ground pistachios.

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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. 

Print Recipe

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.

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Sholeh Zard Overnight Oats

Overnight oats flavoured with saffron & rose water

Sholeh Zard is a Persian rice pudding dessert flavoured with saffron, rose water, sugar and decorated with almonds, pistachio and cinnamon. I love the flavour but, more often than not, it follows a Persian feast, which has had rice served as one of the accompaniments or main dishes. So the last thing I want is a dessert with rice in it.

After a light bulb moment, I decided to experiment with the flavours of Sholeh Zard with the concept of overnight oats. Overnight oats have become very popular over the last decade – a quick, healthy and delicious way of preparing rolled oats. With no cooking required, it is prepared by mixing rolled oats, liquids and other ingredients and leaving them in the fridge overnight.

The process is simple, soak some oats and chia seeds in milk, Greek yogurt, saffron, rose water and honey and leave in the fridge overnight. Add flaked almonds and some strawberries the next day and give it a good stir. Serve it in a bowl topped with more strawberries, crushed pistachios and a sprinkle of cinnamon. The resulting breakfast dish is fresh, light and delicious. My family love it and it is one of our regular breakfast options. It’s so low maintenance to knock up and washing up is easier than the mess cooked porridge creates!

I have included chia seeds in the recipe due to the nutritional benefits including adding fibre and protein. Feel free to leave them out if you are not a fan. You can also make this with non-dairy milk and yogurt and replace the honey with maple syrup if you are vegan. If you would prefer to substitute the honey / maple syrup with a wholesome way to sweeten the oats, then grate pear or apple into the oat mixture prior to leaving in the fridge overnight.

Print Recipe

Sholeh Zard Overnight Oats

Overnight oats flavoured with saffron and rose water
Prep Time10 mins
Total Time10 mins
Course: Breakfast
Cuisine: Persian, Iranian, Cross-cultural
Servings: 1
Author: Mersedeh Prewer

Ingredients

  • 50 g rolled oats
  • 1 tsp chia seeds
  • 200 ml milk or non-dairy alternative
  • 1 tbsp Greek yoghurt or non-dairy alternative
  • 2 tbsp rose water (use only 1 tbsp if you want it less floral)
  • 1/8 tsp ground saffron
  • 2 tbsp honey or maple syrup
  • 2 tsp flaked almonds
  • Strawberries (to mix through and garnish when ready to serve)
  • Small pinch of cinnamon (to garnish)
  • 1 tsp ground pistachios (to garnish)

Instructions

  • Mix the oats, chia seeds, milk, yoghurt, rose water, saffron and honey in a bowl. Cover and leave in the fridge overnight to soak.
  • Prior to serving, add and stir through flaked almonds and some chopped strawberries.
  • Spoon into your bowl and top with more chopped strawberries, a sprinkle of cinnamon and ground pistachios.

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Persian-Style Dal

Dal with limoo amani & advieh

I discovered a love for lentils over the last ten years. As a child I avoided the Persian dishes that contained them, disliking their texture or the flavour of the dish they were mixed in. But as many of us grow older we find our tastes change and lentils are now having their day in my cooking. My husband introduced to me the world of dal during one of our early dates. He is a big fan of Indian cuisine and always orders a dal dish to accompany his meal. I was reluctant at first but, after a spoonful, I fell in love with the creamy texture and the aromatics of the dish.

I wanted to make a dal dish with a Persian twist so I started experimenting with the holy trinity of Persian cooking – onion, turmeric and saffron. I also added other familiar flavours from our cuisine during the recipe development including limoo amani (dried lime), advieh (Persian mixed spice) and nigella seeds. The resulting dish is deliciously savoury, packing an umami punch and satisfying even the die-hard carnivore.

Limoo amani can be bought online or from most Middle-Eastern food shops. It adds a musky and citrusy flavour to the dish. Be careful when piercing a hole into the dried lime as you do not want the seeds to fall out while it is cooking as it can make the dish bitter – just a gentle shallow poke into the lime with the end of a sharp knife.

Advieh can also be bought from most Middle-Eastern food shops – I buy mine online from Freshly Spiced on  Etsy. I like a little heat in my food so I add red chilli to my dal, but feel free to leave it out. Serve it with roti or naan, rice if you want a hearty meal with fresh herbs, torshi or yoghurt on the side. 

Print Recipe

Persian-Style Dal

Prep Time15 mins
Cook Time1 hr
Total Time1 hr 15 mins
Course: Main Course
Cuisine: Persian, Iranian, Fusion
Keyword: vegetarian, vegan option, dhal, dahl, daal
Servings: 2 (if served as a main; 4 when served a with other dishes)
Author: Mersedeh Prewer

Ingredients

For the dhal

  • 250 g chana dal (split yellow lentils) (rinsed with water until it runs clear and left in a bowl of water to soak overnight)
  • 2 tbsp vegetable oil
  • 1 onion
  • 3 cloves garlic
  • 1 whole red chilli (finely chopped - please feel free leave out / reduce amount or deseed if you would prefer it less spicy)
  • 1 tsp coriander seeds
  • 1 tsp turmeric
  • 900 mls vegetable stock
  • 1 bay leaf
  • 1 to 2 limoo amani (dried lime)
  • 200 g fresh tomatoes (chopped)
  • 1/8 tsp ground saffron (bloomed in 2 tbsp of water)
  • Juice from half a fresh lime
  • Salt and pepper (to taste)

For the temper and garnish

  • 2 tbsp ghee (non dairy alternative, if vegan)
  • 1 tsp black mustard seeds
  • 1/4 tsp advieh (Persian mixed spice)
  • 1 tsp nigella seeds (to garnish)

Instructions

  • Blend the onion and garlic into a paste in a food processor or equivalent.
  • Take a large saucepan and add the 2 tbsp of oil and place on a medium / high heat. Add the chilli and coriander seeds and and toast lightly for 30 seconds to release the flavours. Be careful not to burn otherwise it will be bitter.
  • Add the onion and garlic paste to the pan and cook for 5 minutes. Add the turmeric and cook for a couple of minutes.
  • Drain the lentils and rinse. Then add them to the pan with the stock, chopped tomatoes, bay leaf and bloomed saffron.
  • Pierce the limoo amani 3 to 4 times around the lime gently with the tip of a sharp knife and add to the pan - only a shallow piercing is required. Bring to a boil, then turn the heat down, add a lid and let it simmer for 45 minutes.
  • When the lentils have cooked, remove from the heat and remove the bay leaf and limoo amani. Stir to break the lentils down. Squeeze some fresh lime juice and season to taste. Leave the mixture to thicken.
  • To make the temper, place a small frying pan on a high heat. Add the ghee and fry the mustard seeds for 30 seconds. Turn the heat off, add the advieh and mix and then pour into the dal mixture and stir. Sprinkle nigella seeds to garnish.
  • Serve with chapatis or roti and/or rice with yoghurt or torshi.

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Cherry and Pistachio Brownies

We Iranians love our tea (chai).  As far back as I can remember my maman has always had a samovar in her kitchen. Samovars are traditionally used to make tea. Originating in Russia, the samovar has spread through Russian culture to other parts of Europe and the Middle-East, including Iran. 

Samovars were typically crafted out of plain iron, copper, polished brass, bronze, silver, gold, tin, or nickel. A samovar usually consists of a body, base and chimney, cover and steam vent, handles, tap and key, crown and ring, chimney extension and cap, drip-bowl, and teapot. The body shape is usually like a barrel and the water is boiled in this section.

Many samovars have a ring-shaped attachment around the chimney to hold and heat a teapot filled with tea concentrate (tea leaves with water). The tea pot is placed on the chimney and is steamed by the boiling water in the body of the samovar. The tea is then poured into a glass (so you can see the colour of the tea) and then hot water is poured in to dilute the tea to your liking i.e. the right colour. No milk is added to our tea, although at times my Iranian family can be partial to a good old ‘builders’. Modern samovars now look like giant kettles and are made using plastic. When my maman replaced her metal ornate samovar I was deeply disappointed but I appreciate the new models are safer and easier to clean!

Most Iranian households will have a special blend of tea leaves that they mix themselves from varieties such as Early Grey, Darjeeling and Assam. I remember my maman pouring all her chosen tea leaves into a large bowl and mixing them by hand with the aroma of the leaves filling the kitchen. That aroma is amplified into another level of joy while it steams in the little tea pot on the samovar, and then when the fragrance hits your nose before you take your first sip.

Part of tea drinking ritual is having sugar cubes or sweet nibbles served alongside our tea. The veteran tea drinker will place a sugar cube in their mouth and sip their tea, with the cube breaking down and sweetening each intake of the beverage. Some of us like our tea with the well-known Middle-Eastern sweet treat, Baklava. With a table full of Persian treats ranging from biscuits to nougat, we are often spoiled for choice. Despite the array of these Persian delights my heart always belongs to chocolate! Being born and brought up in the UK, chocolate was introduced to me at a young age and if it is on offer I always choose it first over other sweet treats. Whether it is the posh stuff that a Swiss-based relative has brought over as soghati (a gift from their travels) or the cheap stuff we gorged on as kids – I am not picky!

This brownie recipe is one I created to add to the selection of tea-accompanying sweet treats for the chocolate lovers in my family. I have adapted a standard brownie recipe and added Luxardo Cherries and fresh pistachios to add a little Persian touch to a familiar friend. For those of you who have not come across Luxardo Cherries, these are candied cherries soaked in Luxardo marasca cherry syrup. Often used by mixologists for their cocktails, replacing those bright red cocktail cherries, with a deep purple, slightly sour cherry. They are incredible in cocktails but also an amazing addition to baking recipes or just being poured  (with the syrup) over a vanilla ice cream. Using them in a brownie recipe adds to the gooey texture and balances the sweetness with a subtle sour note.

These brownies can be eaten as a dessert with cream or custard, should you fancy. I break mine down into little bites and enjoy them with a glass of hot Persian tea.

Print Recipe

Cherry and Pistachio Brownies

Prep Time10 mins
Cook Time35 mins
Total Time45 mins
Course: Dessert, Sweet Treats
Cuisine: Cross-cultural
Servings: 12 portions
Author: Mersedeh Prewer

Ingredients

  • 175 g unsalted butter (cut into cubes)
  • 200 g dark chocolate (good quality - 70%+ cocoa)
  • 325 g caster sugar
  • 130 g plain flour
  • 1/2 tsp sea salt
  • 3 free-range eggs
  • 125 g Luxardo Cherries (chopped) (plus 2 tbsp of the syrup)
  • 2 tbsp ground fresh pistachios (the pistachios do not need to be finely ground as you want some texture in the brownie mix) (plus extra to decorate)
  • 1 tsp icing sugar (to decorate)

Instructions

  • Preheat the oven to 160°C (fan) / 180°C (conventional) / Gas mark 4. 
  • Line a baking tray (33cm x 23cm x 5cm) with baking paper / grease-proof paper.
  • Put the chocolate and butter in a heatproof bowl over a saucepan of simmering water. Do not let the base of the bowl touch the water. Leve the mixture to melt. Stir to ensure there are no lumps and the butter and chocolate are full incorporated.
  • Remove from the heat. Add the sugar and stir until incorporated.
  • Add the flour and salt and stir until well incorporated.
  • Stir in the eggs and mix until smooth. The mixture will have a thick consistency.
  • Add the chopped cherries, the cherry syrup, ground pistachios and mix in. Spoon the mixture into the prepared baking tray.
  • Place the tray in the oven for about 30 to 35 mins. The brownies are done when they are flaky on top but still gooey in the middle. Be careful not to over-cook as the edges will become crunchy and hard.
  • Once baked, leave to cool before dusting with the icing sugar and sprinkling with ground pistachios.

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Persian Delights

Rose water & pistachio cupcakes

I first made these cupcakes over 10 years ago for a friend’s wedding and they have been a firm favourite ever since.

Cupcakes enjoyed a lot of attention and glamour following the episode in Sex and the City featuring Magnolia Cupcakes. The UK saw Violet’s Cakes, Hummingbird Bakery and Lola’s Cupcakes as the UK’s representation in the delicious world of luxury cupcakes. For about 5 minutes, I considered the possibility of starting my own cupcake business until I did a few weddings and charity events for friends and realised I needed a holiday to recover from all the baking and decorating.

I experimented with many flavours but these were the favourite among my family. Not surprising really as they are flavoured with Rose Water and pistachio. Had I found a use for saffron in the recipe, then I would have had the holy trinity of Persian desserts! But I felt the pink and ivory tones were perfect for the cupcakes’ presentation and that the yellow effect of incorporating saffron would not have been as aesthetically pleasing.

If you are using the traditional fairy cake tin for your cupcakes, then the recipe below will yield 24 cupcakes.  If you are using the deeper cupcake tins (like I do), which are also used for muffins, then the recipe below will result in 12 cupcakes.

For the decoration, I used crushed fresh pistachio slivers and edible rose petals, which are both available from Iranian and Middle-Eastern food stores. If you cannot get your hands on rose petals then crushed fresh pistachios are equally lovely for decorating the cupcakes. You can make more elaborate / delicate decorations for your cupcakes, the reel below which I posted on my Instagram account has the version I made for various weddings over the years.

 

 

 

Print Recipe

Persian Delights

Rose water and pistachio cupcakes
Prep Time25 mins
Cook Time25 mins
Total Time50 mins
Course: Dessert, Sweet Treats
Cuisine: Persian, British, Cross-cultural
Keyword: cupcakes
Servings: 12 large cupcakes
Author: Mersedeh Prewer

Ingredients

Cake Batter / Sponge

  • 225 g unsalted butter (room temperature)
  • 225 g caster sugar
  • 4 medium free range eggs (room temperature)
  • 225 g self-raising flour
  • 1 tsp baking powder
  • 1 tsp vanilla extract
  • 1 to 2 tbsp rose water (depending on how floral you want it)
  • 1 to 2 tbsp ground fresh pistachios

Buttercream Icing and Decoration

  • 250 g unsalted butter (room temperature)
  • 450 g icing sugar
  • Pink food colouring (if you want your cupcakes to have a pink tint - I do a mix of ivory and light pink cupcakes)
  • 1 tsp vanilla extract
  • 1 to 2 tbsp rose water
  • 2 tbsp milk
  • Ground pistachios and edible rose petals (for decoration)

Instructions

For the Cupcake Sponge

  • Preheat the oven to 160°C (fan) / 180°C (conventional) / Gas mark 4. Line a 12-hole cupcake tin with cases (deep fill cupcake tin).
  • In a mixing bowl, beat the butter and sugar until light in colour and fluffy.
  • Crack the eggs one by one and beat each one in before adding the next.
  • Add the vanilla extract and rose water. Then sift the flour and baking powder into the bowl and gently fold into the mixture.
  • Add your ground pistachios and again gently fold into the mixture.
  • Divide the mixture equally into your cupcake cases and place in the oven for 20 to 25 mins. To check if  the cupcakes are done, use a thin skewer to check one by gently poking to the bottom. It should come out clean of cake batter. Leave the cupcakes to cool completely on a wire rack.

For the Buttercream Icing and Decoration

  • Make the buttercream by beating the butter until light in colour and then sift the icing sugar gradually and beat until fully mixed.
  • Then add the vanilla extract, rose water and milk and mix. I halve my icing mixture and add pink food colouring to one batch and leave the other half an ivory colour. 
  • Make sure your cupcakes have cooled and then pipe or spread your icing onto the cupcakes.

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Shab-e Yaldā Chicken Wraps

Sticky pomegranate chicken wraps

In light of the use of pomegranate molasses in this recipe, I have decided that this dish will feature in my family’s Shab-e Yaldā celebrations. Shab-e Yaldā (Yaldā Night) is an Iranian festival which takes place on the Northern Hemisphere’s winter solstice, usually falling on either 20 or 21 December. From its Zoroastrian routes, Shab-e Yaldā celebrates the renewal of the sun and the victory of light over darkness – the winter solstice marking the lengthening of days, shortening of nights and the advancement towards Spring. Pomegranates are traditionally eaten at this festival as they symbolise the cycle of life. This recipe can be eaten anytime of the year (not just on Shab-e Yaldā) and you can even cook the chicken on a BBQ in the Spring and Summer seasons.

This is an easy recipe and will be familiar territory for you if you have, as most people have these days, cooked and/or eaten some kind of wrap. If not, it is still an easy recipe to follow and worth getting your hands on the two ingredients you may not have to hand – pomegranate molasses and moosir (Persian shallots).

Pomegranate molasses is a thick syrup with a dark grape colour made from reducing pomegranate juice. The juice is obtained from a tart variety of pomegranate. You can pick up pomegranate molasses (rob-e-anar) from most Middle-Eastern food shops, online or even at some local supermarkets. It is deliciously tart but the addition of honey and freshly squeezed orange juice balances the favours perfectly for this marinade and complements the chicken. As with all marinades, the longer you leave it the better. So if you have time to marinate your chicken  overnight (thighs with skin on and bone in preferably) this will allow the chicken to absorb all the delicious flavours. 

Moosir is a Persian shallot and 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, and have to be found and dug out of the earth – a similar process to truffles. Commonly used in a yoghurt dip called Maast-o-Moosir, this ingredient adds an amazingly distinctive flavour to dishes. You can buy moosir from most Middle-Eastern food shops or online. 

I have added the moosir to the mayonnaise for the chicken wrap. Moosir is bought in its dried form and will need to be re-hydrated if you are going to use it. Soak the moosir in water for 3 to 24 hours in the fridge. Drain, rinse in cold water and pat dry. Check the moosir and cut out any stems that remain hard after soaking. Chop the moosir finely and mix with your mayonnaise. I tend to soak my moosir for 3 hrs before mincing and adding to my mayonnaise and leave it in the fridge, covered, overnight before I use it. If you cannot get your hands on moosir, then you can use garlic. I would recommend steeping the garlic cloves in boiled water before mincing and adding to the mayonnaise to temper the harshness of the raw garlic. 

As a final addition to complement the flavours, I use my own homemade Torshi Soorati (an easy and quick pickle made from red onion, red cabbage, white wine vinegar and coriander seeds – ready in 5 days). You can of course omit the pickle or use another pickle of your choice. Serve these wraps with wedges – sweet potatoes are a great accompaniment.  

Print Recipe

Shab-e Yaldā Chicken Wraps

Sticky pomegranate chicken wraps
Prep Time10 mins
Cook Time45 mins
Total Time55 mins
Course: Main Course
Cuisine: Persian, Iranian, Fusion
Keyword: easy recipe, chicken wrap
Servings: 4
Author: Mersedeh Prewer

Ingredients

For the chicken

  • 8 free-range chicken thighs (skin-on, bone-in)
  • 1 large red onion (finely sliced)
  • 4 cloves garlic (crushed)
  • 1/2 tsp turmeric
  • 1 tsp cinnamon
  • 3 tbsp pomegranate molasses
  • 1 tbsp tomato purée
  • 1 tbsp sriracha chilli sauce
  • 2 tbsp maple syrup
  • Juice of half an orange
  • 2 tbsp olive oil
  • Salt and pepper (to taste)

For the Moosir Mayo

  • 5 tbsp mayonnaise
  • 5 to 7 discs of dried moosir (rehydrate, mince and add to mayo as per note above). Alternatively 2 garlic cloves (pour boiling water over them and leave for 5 minutes before mincing and adding to mayo)

To Serve

  • 8 large tortilla wraps
  • Crunchy lettuce (Romaine or iceberg - shredded)
  • Torshi Soorati or other pickle of your choice
  • Fresh coriander, mint and parsley (chopped) and pomegranate seeds (for garnish and sprinkling in the wraps)

Instructions

  • Put the chicken, onion, garlic, turmeric, cinnamon, pomegranate molasses, tomato purée, sriracha, maple syrup, orange juice, seasoning and olive oil in a mixing bowl and mix to coat evenly. Cover, place in the fridge and let it marinate for a minimum of 4 hours (preferably overnight). About 1 hour before cooking, remove the chicken from the fridge and set aside to rise to room temperature.
  • Place the mayonnaise in a bowl and add your minced moosir or garlic (see notes above) and refrigerate until you are ready to serve.
  • Heat the oven to 200°C/180°C fan/gas 6.
  • Transfer the chicken and its marinade to a shallow roasting tin, then roast for 40-45 minutes, until the chicken and onions have caramelised and are sticky. Remove the chicken from the oven and leave to rest for 10 minutes.
  • About 5 minutes before removing your chicken from the oven, take your tortillas, wrap them in foil and place them in the oven to heat for about 15 mins. Then remove them from the oven and turn off the heat.
  • Scatter the chicken with the fresh mint and pomegranate seeds.
  • Build a wrap by spreading the moosir mayo on it, adding shredded lettuce, layering with sliced chicken (removed from the bone) and caramelised onions, topping with Torshi Soorati or other pickle, the chopped fresh herbs and pomegranate seeds. Roll up the wrap and tuck in. 

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The Alternative Roast

Slow Roast Chicken &

Vegetable Stew with Herb Dumplings

It may not be a Persian dish but it is a firm favourite and will, in time, be a classic Sunday dish in our little family.

My husband, being English, loves a roast and so do I. It wasn’t a dish that we ate when I was growing up but with pub lunches and Christmas becoming another excuse for a family gathering, my Iranian family were introduced to the concept of the British Roast dinner. Although I love a roast, I don’t always love the amount of work and washing up involved, so this is my alternative to the traditional Sunday Roast.

All the vegetables are cooked in one pot as a casserole and the addition of fluffy dumplings are a highly satisfactory substitute for roast potatoes. The chicken is slow roasted for three hours, so you can prepare the casserole straight after popping the chicken into the oven and then get on with Sunday chores, park adventures with the kids or zoning out in front of Netflix with a glass (or 4) of wine.

Print Recipe

The Alternative Roast

Slow roast chicken and vegetable stew with herb dumplings
Prep Time30 mins
Cook Time3 hrs 15 mins
Total Time3 hrs 45 mins
Course: Main Course
Cuisine: British
Keyword: family recipes, roast dinner
Servings: 4
Author: Mersedeh Prewer

Ingredients

Roast Chicken

  • 1 large whole chicken (1.8kg - 2kg)
  • 1 lemon (halved)
  • 2 cloves garlic (crushed - for rubbing on the chicken)
  • Fresh mixed herbs roasting herbs (sage, thyme and rosemary - usually sold as a packet of roasting herbs)
  • 2 tbsp butter (room tempertaure)
  • Drizzle of olive oil
  • Salt and pepper

Vegetable Casserole

  • 2 tbsp olive oil
  • 3 cloves garlic (crushed)
  • 400 g new potatoes (washed and halved)
  • 1/2 tbsp plain flour
  • 2 medium leeks (washed and chopped into 2 inch chunks)
  • 4 parsnips (washed, peeled and chopped into 3 inch chunks)
  • 300 g Chantenay carrots (washed and halved)
  • 250 g mushrooms (cleaned and quartered)
  • 8 stalks purple sprouting broccoli
  • 225 ml white wine
  • 1.5 litre chicken stock
  • 2 bay leaves
  • 1 tbsp fresh thyme leaves
  • Salt and pepper  (I sometime use crushed / ground pink peppercorns as an alternative which gives a lovely note to the stew)

Dumplings

  • 140 g chilled butter (chopped into small cubes)
  • 250 g self-raising flour
  • 1 tbsp grated parmesan
  • 125 ml water

Instructions

  • Preheat the oven to 120°C  (fan) / 140°C (conventional) / gas mark 1.
  • Place the herbs in the chicken’s cavity and around the chicken in a roasting tray. Add the lemon halves and the garlic bulbs to the tray.
  • Crush the 2 garlic cloves and add to the butter. Rub the butter into the chicken and drizzle with the olive oil. Season and place in the oven for 3 hrs.
  • After the chicken has been in the oven for 90 mins, baste with the juices and return to the oven.
  • About 15 mins before the end of the cooking time for the roast chicken, increase the heat to 200°C (fan) / 220°C (conventional) / gas mark 7 to crisp the skin. Once the skin is crispy, to your liking, leave to rest out of the oven (don’t cover) for about 15 mins.
  • While the chicken is in the oven, heat the oil in a casserole dish approx 3 litres capacity on a medium heat.
  • Add the potatoes and cook for about 5 mins. Add the flour and mix, this will help to thicken the gravy for the vegetable casserole.
  • Then add the vegetables, with the slowest cooking veg going in first, with around 2 minute intervals between each addition (carrots, parsnips, leeks, mushrooms). Hold back on the broccoli for now.
  • Add the bay leaves, thyme leaves and garlic and mix. Add the wine, if using. Then add the stock and lower the heat and let simmer until the veg is soft.
  • Season to taste. You can put the lid on the casserole once simmering or if you have cooked the casserole early on and intend to reheat prior to adding the dumplings.
  • Then make the dumplings. Rub the butter into the flour until it looks like bread crumbs. Add chopped parsley and the Parmesan. Add water and form into a dough. Divide and make 8 balls.
  • While the casserole is simmering and about 5 mins before increasing the temperature of the oven to crisp the chicken skin, remove the lid of the casserole dish (you will have no further need for it during the remaining cooking steps) and add the broccoli and the dumplings and let the casserole simmer.
  • Place the casserole dish in the oven with the chicken on 200°C (fan) 15 minutes before the roast chicken has finished cooking. Check in on your dumplings half-way through the cooking time i.e. when you take the chicken out to rest.
  • Leave the casserole in the oven as the chicken is resting for a further 15 mins (overall about 30 mins in the oven) for the dumplings to turn golden.
  • Serve the vegetable casserole with the roast chicken and a side of cranberry sauce.