Skip to main content

Featured Post

My cookbook: "Tehran to New York"

On the Norouz day of 2020 spring, I finally published my book. The manuscript is titled: "Tehran to New York: A culinary bridge between Persian and Western cultures" and aims at presenting a unique blend of classic and contemporary Persian recipes, as well as samples of Western-style cuisine, offered in a Persian context. It is important to build bridges between cultures, and not walls. This book aims at constructing a bridge between the Persian and Western cultures. The book may be ordered here:
https://www.amazon.com/Tehran-New-York-culinary-cultures-ebook/dp/B0861H47GS/ref=sr_1_1?dchild=1&keywords=tehran+to+new+york&qid=1584810930&sr=8-1

Persian-spiced hot and sour cauliflower

This hot and sour vegan dish features dried lime powder, one of the most uniquely Persian ingredients out there. The healthy dish could be served as a warm salad, eaten as a side to meat dishes, or served with rice or bread as a complete and nutritious meal.

Ingredients:
Hot = Tomato & Chili Sauce:
1 medium yellow onion, finely chopped
6 dried Kashmiri chilies (or 2 TBSP’s of mild chili powder)
1 TBSP garlic puree
½ TSP smoked paprika
½ TSP curry powder
3 medium Roman tomatoes, finely chopped
1 TBSP apple cider or red wine vinegar
1 TBSP sugar
Sour = Cauliflower with dried lime and Parsley:
1 medium cauliflower, cut into florets
1 Poblano chili, finely chopped
2 TBSP dried Persian lime powder*
1 small bunch of parsley, finely chopped
* Use half a preserved lemon or the same amount of Indian mango powder, in case can’t access 

To make the hot chili sauce, sauté the onions first. When lightly carmelized add the ground chili powder and garlic and sauté for a minute. Add the smoked paprika and curry powder and toast in oil for thirty seconds. Add the tomato pieces, sugar, and vinegar. Reduce the heat, cover the pan, and let the sauce to cook for half an hour.  
To cook the cauliflower, sauté the eggplant florets in a wide pan, preheated on medium-high heat, in a single layer. When slightly caramelized, add the Poblano pieces and sauté for another minute. Add 1/4 cup of water and the dried lime powder. Reduce the heat to medium-low and cover the pan. When all the water is evaporated and the oil reappears on the bottom, add the parsley and mix in.
On the serving platter spread the tomato sauce and cover with the cauliflower. I garnished my dish in the picture with dried pulps.

Comments