Stories

BAGHALI PILAU

Persians love fresh herbs. Even the most bitter herbs are handled with aplomb, so the final result is perfectly balanced. For example, this is a simple rice dish with a whole cup of finely chopped dill. 2 cups basmati-style rice. Cook as usual. 1 cup steamed broad beans. Fresh or frozen not the brown dried type. 1 cup dill, finely chopped. pinch saffron salt and pepper to taste.

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The Afghan Dish

THE AFGHAN DISH 2 large Eggplant 1 large green Capsicum 2 medium brown Onions 1 cup Passata sauce 2 cloves of garlic 1 cup Greek Yogurt 1tsp Chilli pwd Olive Oil Salt Tbsp fresh Corriander   1/ Cut Eggplant into circles and sprinkle with salt, put in a colander & leave for 30mins or more. 2/ Put Yogurt in a piece of chux in a strainer & put in fridge for a couple of hours, its to get some of the liquid out, it makes a creamier yogurt. 3/ Slice Onion & Capsicum. 4/ Rise salt from Eggplant and then fry Eggplant until cooked on both sides, it will take a lot of oil. 5/ Fry Onion. 6/ Layer veges as you would Lasagne in a large pan or frypan with lid In order of :- *Eggplant *Capsicum *Onion *Sprinkle of half the Chilli pwd *Half Passata sauce Then repeat finishing with and Eggplant layer. 7/ Cook on a very low heat for 30 mins or until capsicum is soft, if it drys out you may need to add a little water. 8/ Get strained Yogurt & mix with crushed garlic & salt. 9/ When veges are cooled a little cover with Yogurt mix and sprinkle with coriander. Eat hot or cold with rice or fresh bread. Enjoy!

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