What about a healthy, filling and a light green soup for today!!
1/2 cup brown lentils
1/2 cup barley
2 medium onions, peeled and finely chopped
2 cloves of garlic, peeled and finely chopped
Salt – pepper to taste
Heat the oil in a saucepan, add chopped onions and garlic. Add salt and pepper. Fry gently until softened but not coloured.
Meanwhile, Add 800 ml water to a pot and cook dry lentils and barley. Cover the pot, reduce the heat and simmer until cook tender.
Chop parsley and spinach, add it to the onions and cook for 5 minutes. Once lentils and barley are cooked, add fried mixture to the lentils and barley. Let it to cook for 10 minutes more.
Garnish it with yogurt and chopped parsley.
I am an eggplant lover and most of Iranians love this vegetable. This recipe is a fantastic dish that’s eaten as a warm side dish.
Aubergine onion with tomato sauce
5 Tbsp tomato passata
1 large onion, finely diced
1 Tbsp ginger paste
1 Tbsps garlic paste
1 Tsp turmeric powder
1 Tsp cumin
1 Tsp coriander powder
Salt – chili powder to taste
Oil – butter
Cut off the ends of eggplant and thinly slice. salt the slices and set them in a colander to drain for 20 minutes. Dry with paper towels before using.
Sprinkle some of turmeric over the top of eggplants and keep remaining of turmeric for next step.
In a sauce pan heat the oil over medium heat and cook eggplants until soft and golden brown. Set aside.
Now heat the oil and add all spices, ginger and garlic paste. Fry for 1 minute. Add diced onion and cook over medium heat until soft ( for 5 minutes).
Then add tomato passata and stir in for 1-2 minutes. Then, return the fried eggplants to the pot and gently mix with the sauce. Continue cooking on low flame for 10 minutes.
Serve this beautiful dish with flat bread.
Lovely rice dish with aromatic herbs and potatoes. Vegetarians would enjoy this dish.
Herb rice with baby potatoes
2 cups rice
150 g baby potatoes, cooked and peeled off
Mix herbs such as: mint, parsley, coriander, spring onions and dill, finely chopped
1 Tsp fennel seeds
½ Tsp ginger paste
½ Tsp garlic paste
2 Tsp pomegranate molasses OR ½ cup pomegranate seeds
¼ Tsp chili flake
Butter or vegetable oil
In a pan, melt the butter, ad fennel seeds, pomegranate seeds or molasses, ginger/garlic paste and chilli flakes. Fry for 1 minute, set aside.
Saute chopped herbs for 5 minutes. Add rice , water, cooked potatoes and pomegranate sauce, season with salt. Gently stir. Cover the pot with a lid and cook the rice.