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Persia on a plate: Berenjak’s recipes for spiced lamb shank stew and aubergine dip

A distinctive, warming main course that’s ideal for this time of year, plus a smoky, garlicky dip that works as a starter or light lunch

Khoresht e ghormeh sabzi, often called Iran’s national dish, is such a distinctive stew. The smell of my mum slow-cooking this at our house would waft all the way down the road, and I’d race home as fast as I could to tuck in. Mirza ghasemi is a staple starter in any Iranian household; we would mop it up with bread to keep us going while Mum was making dinner. It can be served hot or cold, and it’s something you can make lots of and keep in your fridge.

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