I have noted how to do it in the recipe below too It is quite expensive so ensure to grind the saffron into powder and infuse it in boiling water to maximise the flavour and color. Saffron is used in most Persian cuisines, I always refer to it as liquid gold.I prefer to use pure tomato passata which consists of only pureed tomatoes Bottled tomato passata is also then added.Ensure to fry this down for at least 5 minutes for the best flavor Concentrated tomato paste is also then sauteed as the base of the stew.Onion and Garlic are sauteed together for the stew.There is a similar dish called gheymeh bademjan which consists of split peas and eggplants in a similar sauce with the addition of Persian limes we call limoo amani I've however made a completely vegan version by using chickpeas instead.
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