23 March 2014

Dried Persian lime scented mushroom curry with poached eggs


This dish is inspired by my aunt's mushroom stew that simply was sauteed whole mushrooms with onion and Persian lime powder. I added poached eggs to add richness and color to the dish.
Dried Persian Lime( Limoo Amani) is simply the most unique feature of Persian cuisine. Here however and as opposed to Ghorme sabzi, the powdered version is used. Limoo Amani may easily be found online or offline and in middle-eastern stores.



Ingredients:

1/4 cup olive oil
1 medium white onion, finely chopped
1 TBSP garlic, crushed
750 gram(around 1.5 lbs) Shiitake mushrooms
1/4 TSP turmeric
1/4 TSP Cayenne pepper
1/4 cup Marsala or water
1/4 TSP dried Fenugreek leaves
1 TBSP dried Persian lime powder
4 eggs



Saute onions and garlic in oil until translucent. Increase the heat to high and add mushrooms. Brown for 2 minutes. Add turmeric and Cayenne.  


Deglaze with wine (or water if you will). Add fenugreek leaves and dried lime powder. Cook till mushrooms are done.


Meanwhile and when poaching eggs, make sure the poaching liquid is well seasoned with salt and white vinegar!


Serve with rice. As mushrooms have a nice bite,  lack of meat wont be felt in this dish.

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