A Persian feast to remember...

My Persian Tapas night..

Home made mint hummus, roasted baby aubergines and cherry tomatoes, mint and olive tapenade(yes, I am obsessed with mint) and the famous Persian aubergine dip.. (Kashkeh Bademjoon ).

Accompanied with  the perfect dipping bread..crispy, chewy and full of flavour.. My interpretation of nan-e-barbari, the classic persian bread..

 

The CLASSIC Creamy Aubergine & Caramelized onion dip

Trust me it might look a bit out there.. but it is truly sensational. A simple dip with so much flavour, perfect for a dinner party starter. The tangy creamy yogurt with the smokey aubergine is a tasty exotic dip to remember.

The Persian authentic recipe would use kask (sour yogurt) to make this dip, however I had to improvise as I didn't have the time to make it (trust me its a long process).

I used full fat Greek yogurt instead and it was delicious! This is a recipe that reminds me so much of my childhood!

 Aubergines and yogurt are must have ingredients in the Persian store cupboard and I never get sick of them, I try to incorporate them in so many dishes. My friends and family must be getting sick of it by now.. ah well, more for me so.

Roasted Baby Aubergine and garlic cherry tomatoes

Okay, I have a serious aubergine addiction as you can see now. The meaty texture makes me crave it almost everyday. Pureed aubergine sautéed with onions and turmeric is amazing. But my ultimate favourite is these little baby aubergines that you only seem to get in Halal shops.

Deliciously tender and delicate when roasted in the oven with lots of olive oil and garlic. There is something so addictively moorish about simple classics like this. Yet so filling and perfect with baby tomatoes and a hint of chilli for that little bit of heat. Simple to put together but

still so healthy and energising.

 

 

 Who doesn't love hummus?

 

Hummus is one of the most popular Middle Eastern dips, not so much Persian but hey who doesn't love it! Perfect with freshly baked Crispy Persian bread. I love hummus with a lot of depth and flavour! This minty hummus with a hint of lemon is a great snack or starter and perfect for the unadventureous! The nutty aroma of the tahini lightly toasted adds another dimension to this creamy dip.   

And......  the famous Persian Bread

Typically Persian bread is flat, three dimensional and a long rectangular plane with groves, sprinkled with nigella seeds and sesame seeds.

Typical Persian Bread

 

My version is a little bit different. I wanted to add another dimension to the bread to make it that little bit crunchier.

Semolina and za'taar in my opinion are  not used utilised enough as they are an incredible versatile Middle Eastern blend of spices to give your bread that earthy, tangy edge.

I make my own za'taar and use it on meats, eggs, hearty soups and so much more, however it is easy to find in any Halal shop. The basic recipe normal consists of sumac, toasted sesame seeds, dried thyme and I add toasted cumin seeds for that smokey effect that I love.

Another ingredient that doesn't get enough attention is semolina. It just isn't understood enough, people just don't  know what to do with it.  Semolina is great in breads and cakes as its coarse exterior gives your bread that extra crunch. The vibrant intense flavours of the za'taar and the semolina are a great enhancement to so many dishes. So don't be afraid, venture out and bring these ingredients to life!