Panasonic NN-S215WF Operation Manual page 34

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V / e . Y g
Persian Recipes
Nano Dok
(Spice Mix)
Ingredients:
15 - 45 g ghee
5 g turmeric powder
8 g dried mint
Method:
Heat ghee in a small bowl on HIGH
for 2 minutes. Stir in turmeric powder
and cook for 10 seconds until
turmeric colours a golden brown.
Crush mint, add to the dish and stir.
Let it stand for 5 minutes.
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@ 0 M V + Y e
Borani Esfanaj
(Spinach Salad)
Serves : 6
Ingredients:
750 g spinach
60 g onions, finely chopped
15 ml oil
2 cloves garlic, crushed
10 g salt
3 g freshly ground black pepper
450 g yoghurt
Nano Dok for garnish
Method:
Trim off roots and coarse stalks from
the spinach. Wash leaves well,
discarding any discoloured and
damaged ones. Drain and shred
coarsely. In a large casserole dish,
heat oil on HIGH for 3 minutes. Add
onions to the oil and cook on HIGH
for 3 minutes. Add spinach and cook
on HIGH for 4 minutes. Remove
from the oven and add garlic, salt,
and pepper. Cool. Place yoghurt in a
mixing bowl and add spinach
mixture. Toss well and adjust
seasoning. Serve at room
temperature, garnished with Nano
Dok.
Torshi Bademjan
(Eggplant Pickle)
Serves : 6
Ingredients:
1 kg eggplants (aubergines)
(3-4 medium-sized)
450 ml cider vinegar
medium-sized piece tamarind
115 ml hot water
15 g white mustard seeds
15 g coriander seeds, toasted
10 g fennel seeds
4-5 cloves garlic
5 g ginger, chopped
3 g chilli powder
10 g freshly ground black pepper
10 g salt
Method:
Pierce eggplants with a fork, wrap in
paper towels and place in a
casserole dish. Cook on HIGH for 10
minutes or until soft. Hold onto the
stem and peel skin from eggplants,
then remove stems. Mash flesh and
mix in 1/2 cup vinegar to prevent
eggplant discolouring. Keep aside.
Soak tamarind in hot water for 10-15
minutes until softened. Rub with
fingertips to separate pulp, then
press through a sieve and add to the
eggplants. Combine another 1/2 cup
vinegar, mustard seeds, coriander
seeds, fennel seeds, peeled garlic
cloves and ginger, and blend to a
smooth paste. Add paste to
eggplants with chilli powder, pepper,
salt and remaining vinegar, and ladle
into sterilised jars. Seal and store in
a cool place.
Borani Esfanaj
- En-33 -