Persian Fish Stew



6 tbsp vegetable oil

2 onions, finely chopped

2 cloves garlic, crushed

1 large green chilli, chopped

1 cup diced tomatoes

2-3 tbsp tomato paste

2 tbsp Spice Fusion Persian Advieh

1 tsp salt

500-750ml water

4 firm white fish fillets 

2 tbsp plain flour

1 tbsp fresh fenugreek or parsley leaves, chopped

  1. Heat 3 tbsp of oil in large saucepan and saute onions until translucent. 
  2. Add garlic, chilli, tomatoes, tomato paste and 
  3. 2 teaspoons Persian Advieh; stir until combined. 
  4. Add 500 ml water, stir, cover, and keep warm while preparing fish. 
  5. Sprinkle remaining spice blend over fish and sprinkle with flour. Heat remaining oil and fry fish lightly on both sides. 
  6. Cut fish into large cubes and transfer to the saucepan. 
  7. Add more water, if needed, to cover the fish. 
  8. Simmer gently for 15-20 minutes until fish is cooked. 
  9. Stir in fenugreek leaves or parsley, and serve with steamed rice.

 

Slow Cooker Persian Lamb Shanks 


3 tbsp EV olive oil
2-4 lamb shanks
1 large carrot, sliced
2 sticks celery, sliced
2 onions, finely chopped
3 large cloves garlic, minced
1 tbsp ginger, grated
2 tbsp Spice Fusion Persian Spice Blend
1 x 410 g can crushed tomatoes
1 cup water or stock
chopped parsley
zest of 1-2 lemons
  1. Heat 2 tbsp oil in large frying pan and saute onion on low heat until translucent. Add garlic and ginger and Persian Spice Blend and cook for a minute or so, stirring constantly. Remove from pan and add to slow cooker.
  2. Add remaining tablespoon of oil to frying pan and heat until very hot then fry lamb shanks until browned on all sides. Place on top of onion mixture in slow cooker.
  3. Pour over tomatoes and water.
  4. Cook on High for about 6 hours, then on Low for 2 hours or until the meat is falling off the bones.
  5. Sprinkle over chopped parsley and lemon zest, and serve with rice, mashed potato or couscous.

Char-grilled Lamb Burgers with Eggplant & Caramelised Onion

1 large eggplant (aubergine)
500 g lamb mince
1 onion, finely chopped
2 garlic cloves, minced
4 tsp Spice Fusion Persian Advieh
½ cup chopped dried apricots
Extra dried apricots for garnish
½ cup chopped pistachio kernels or blanched almonds (optional)
½ cup flat-leaf parsley, chopped
Salt and black pepper to taste
1 tbsp olive oil
4 onions
2 tbsp honey
  1. Cut eggplant into thin slices and place onto a plate in one layer; sprinkle with salt and set aside.
  2. Combine lamb mince, onion, garlic, 2 teaspoons Persian Avdieh, apricots, nuts, if using, and parsley together; mix well, then form into burgers.
  3. Meanwhile, peel the onions, halve them lengthways and slice into narrow wedges.
  4. Place onions into a dry frying pan and cover with cold water. Bring to the boil then cover with lid and simmer for five minutes; drain and set aside.
  5. Wash and dry the pan (or use another one), then heat 2 tablespoons oil and add remaining Persian Avdieh. Cook on low heat for 1 minute, stirring constantly.,
  6. Return onion wedges to pan together with honey, 1½ cups of water and salt and pepper to taste.
  7. Bring to the boil then simmer, covered, for about 30 minutes. Uncover and simmer for 10 minutes or until most of the liquid has evaporated.
  8. Add 2 tablespoons oil to char-grill pan or frying pan and cook burgers for 10 minutes on one side or until golden brown.
  9. Turn burgers over.
  10. Add well rinsed and dried eggplant slices to pan.
  11. Cook burgers and eggplant for another 10 minutes or until well browned and cooked through.
  12. Serve burgers, onions and eggplant together and garnish with dried apricots and chopped parsley.

Lamb with Apricots and Pine Nuts

Recipe using Persian Spice Blend

2 tbsp olive oil
2 tbsp Spice Fusion Persian Advieh
800 g diced lamb
1 onion, finely chopped
1 cup chicken stock
¾ cup dried apricots
½ cup raisins
2-3 drops orange blossom water
preserved lemon peel, optional
1 cup Greek-style yoghurt
4 tbsp dry-roasted pine nuts to serve
  1. Heat olive oil in large saucepan, add Persian Spice Blend and saute for 2-3 minutes, stirring constantly.
  2. Add lamb pieces and stir well.
  3. Add onion and stock and simmer, covered, for 1 hour.
  4. Stir in apricots, raisins and orange blossom water, then cook covered for a further 40 minutes.
  5. Serve over rice or couscous with a dollop of yoghurt and pine nuts sprinkled over the top.