Dip eggplant, chicken and bean skewers with dill: Yotam Ottolenghi Persian recipes | food

nThe shopping list pleases me more than the one I write when I plan to cook Persian food. Eggplant, walnuts, pomegranate seeds and rose water. Saffron, turmeric and lemon. the four ground ingredients – cumin, coriander, cinnamon and cardamom; large bunches of fresh herbs (dill, parsley, mint); And thick yoghurt. It is the calling of the most delicious things. Add chicken and beans, count time and friends, and it’s a menu that never fails to please and delight.

Vicengon chicken kabobs (top photo)

A Persian food dish is often the perfect balance between fragrance, spice, sweetness, sourness, and fesenjoonThe classic, nutty chicken soup is just that. It’s usually served as a soup, but here I use it as a sauce to coat lightly marinated chicken. Served with rice or flat bread.

to equip 20 minutes
soak 30 minutes +
cook 1 hp 50 minutes
serve 4

700g boneless, skinless chicken thighs (about 8), cut into 3cm pieces
salt
2 tablespoons gheemelted

For spice mix
Half a teaspoon of crushed cardamom
1 teaspoon ground coriander
1 tablespoon ground cinnamon
1½ tablespoons ground cumin
3 tablespoons rose petals
finely ground in a mortar
Half a teaspoon of fine sugar

for fesenjoon
45 ml olive oil

2 onions (320 g), peeled and thinly sliced
2 carrots (160 g), grated
125 grams of walnut halves, Roasted and finely seasoned
500 ml chicken broth
75 ml pomegranate molasses
1½ teaspoons fine sugar

Shirazi salad
½ Cucumber (160 g), halved, seeds cut into cm cubes
½ red onion (80 g), peeled and finely chopped
200 gm cherry tomatoesquarters
60 grams pomegranate seeds
1 tablespoon lemon juice
1 tablespoon mint leaves
coarsely chopped

First, marinate the chicken. Put all the spices in a small skillet and toast over medium-high heat for 1 to 2 minutes, until fragrant. Place in a medium bowl, add chicken and three-quarters teaspoon salt, stir to coat and leave to marinate for at least 30 minutes (or overnight in the refrigerator).

For the fenugreek, place 2 tablespoons of the oil, onion, and carrots in a medium saucepan over medium-high heat and cook, stirring frequently, for 20 minutes until softened and beginning to caramelize. Add the remaining oil and walnuts and cook for another 2 minutes, stirring to not hold the mixture. Pour the broth, molasses, sugar, half a teaspoon of salt, bring to a boil, then reduce the heat to medium and simmer for 30-35 minutes, until thickened. Remove from the fire and set aside.

Divide the chicken evenly among eight skewers (precooked if using wooden) and brush with ghee. Place a large skillet over medium-high heat, and once heated through, sear the chicken in two batches for three minutes on each side, brushing with more ghee when flipped over. Remove from skillet and set aside for five minutes.

For the salad, mix all ingredients in a medium bowl with one-eighth teaspoon salt, and divide into four bowls. Arrange two chicken skewers on each plate and serve with a spoonful of warm Festingon sauce.

Kashki bade free eggplant dip

Yotam Ottolenghi almond crackle Dip the eggplant.

This classic Persian eggplant makes a great side dish on hot summer days. You can also make it with roasted whole or charred eggplant. Served with plenty of pita bread.

to equip 20 minutes
cook 50 minutes
serve 4as a dive

2 onionspeeled and thinly sliced
105 ml olive oil
2 eggplant
peeled and cut into 6 long wedges (780 g)
2 cloves garlicpeeled and powdered
Half a teaspoon of ground turmeric
Sea salt and black pepper
100 gm sour cream
plus 1 extra tablespoon
1 lemonGrated to get 1 teaspoon, then juice to get 4 teaspoons
1 teaspoon cumin seedslightly crushed in a mortar
½ teaspoon dmint
⅛ teaspoon saffron threads
Lightly ground and soaked in 1 teaspoon hot water
20 g walnutsRoasted and coarsely chopped

First, make the caramelized onions. Place a large frying pan with the lid on over medium-high heat, add the onion and 2 tablespoons of the oil, and cook, stirring frequently, for 25-30 minutes until golden. Transfer the onions to a plate lined with kitchen paper and return the saucepan to medium-high heat.

Meanwhile, place eggplant in a large bowl with 45ml olive oil, and stir to coat. Working in two or three batches, arrange one layer of eggplant in the hot skillet and cook for three to four minutes on each side, until slightly golden and tender. Transfer to a plate and repeat with remaining eggplant.

Put all the cooked eggplant in the pan, reduce the heat to medium, stir in half the amount of garlic, turmeric, 200 ml of water, three quarters of a teaspoon of salt and a fine grind of pepper. Cover the pan and cook the eggplant, stirring occasionally, for 10-12 minutes, until all the water has been absorbed and the eggplant is tender. Remove the lid, add half of the caramelized onion, and cook for another 2-3 minutes to get rid of any excess moisture. Use a spoon to break up the eggplant, until they are all mashed. Remove the heat from the heat, add a tablespoon of sour cream and a teaspoon of lemon juice, then set aside.

Put the remaining sour cream in a bowl with the remaining lemon peel and juice, add a pinch of salt, mix well and cool.

Place a small skillet over medium heat, add the last 2 tablespoons of oil, and when hot, stir in the remaining garlic and cumin, and sauté for 30 seconds to a minute, until fragrant. Remove the heat from the heat, stir in the mint and a pinch of salt, and set aside.

To assemble the dish, place the warm eggplant in a rimmed plate, followed by the sour cream. Sprinkle the mint and cumin oil on top and repeat the process with the saffron and its water and serve with the remaining onions and walnuts.

Cannellini beans with dill, yogurt, cumin and burnt butter

Yotam Ottolenghi Cannellini Beans With Dill, Yogurt, Cumin And Burnt Butter.
Yotam Ottolenghi Cannellini Beans With Dill, Yogurt, Cumin And Burnt Butter.

This is inspired by expensive Ghatog, a Persian bean stew, although the lemon yoghurt and burnt butter are my touch. Serve with crusty bread for a great breakfast (or lunch or dinner).

to equip 25 minutes
cook 35 minutes
serve 4

1 tablespoon olive oil
30 gm unsalted butter
2 onions
peeled and thinly sliced
Half a teaspoon of Demerara sugar
Sea salt and black pepper

4 garlic clovespeeled and thinly sliced
40 grams of dillroughly chopped, plus ½ tablespoon fresh fronds
40 grams parsleycoarsely chopped
Half a teaspoon of ground turmeric
400 ml chicken or vegetable broth
2 x 400 grams of cannellini beans
drain
8 medium eggs
150gm ground beans
Skin removal (100g)

Burnt Cumin Butter
50gm unsalted butter
1½ tsp cumin seeds
I almost land in a mortar

To prepare the spiced yoghurt
200 gm greek yogurt
2 cloves garlic
Finely peeled and powdered
2 lemonsgrated, to get 1 tsp, then juice to get 2½ tbsp

Put the olive oil, butter, onion, demerara sugar and 1 teaspoon of salt in a large skillet that you have a lid on and turn the heat up over medium-high heat. Cook, stirring frequently, for 15 minutes, until soft and slightly caramelized, then add garlic, herbs and turmeric and cook for another 2-3 minutes, until softened. Pour in the broth and simmer, then stir in the cannellini beans, cover and cook for 10 minutes, until the mixture has thickened and the liquid has reduced by half.

Remove the heat from the heat and use the spoon to make eight wells into the bean mixture. Crack an egg into each egg, sprinkle one-eighth of a teaspoon of salt and crack a little black pepper over it. Cover the pan, return to medium-high heat and let simmer for three to four minutes, until the egg whites are completely cooked and the yolks run smooth (if you prefer a fudgy yolk, let sit for a minute or two). Remove the pot from the heat and remove the lid.

To prepare the burnt cumin butter, put the butter in a small saucepan over medium heat and simmer for three to four minutes, until brown and nutty, then stir in the cumin seeds and remove from heat.

In a small bowl, put the yogurt, garlic, lemon peel, 1 tablespoon lemon juice, and 1/4 teaspoon salt, mix well and set aside.

Just before serving (so they don’t lose their vibrant color), put the peeled beans in a small bowl with the remaining lemon juice and one-eighth teaspoon of salt, mix well and set aside.

To assemble, put a third of the amount of yogurt over the cannellini beans and eggs, spread the beans on top and spoon half the amount of cumin butter. Sprinkle dill fronds on top and serve warm with remaining yogurt and butter on the side.

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