Persian food is simple yet abundantly colourful.
Serves: 4
VG
=R1=
Servings
Prep time
Cook time
Recipe
Ingredients
- Marinade
- ¼ tsp saffron threads, crushed & dissolved in 1-2 tbsp hot water
- 1 small brown onion, diced
- ⅔ cup lemon juice
- 2 cups water
- ¼ cup raw cashews, soaked in hot water for 10 mins
- ¼ tsp turmeric
- ½ tsp cracked pepper
- Salt, to taste
-
- 450g firm tofu
-
- Tabouli
- 1 cup cooked quinoa
2½ cups water
3 cups fresh parsley, finely chopped
1 cup fresh mint, finely chopped
½ red onion, finely diced
1 Lebanese cucumber, diced
3 tomatoes, diced
Juice ½ lemon - Salt, to taste
- Red Onion Salad
- ½ red onion, very finely sliced
- ¼ tsp sumac
Juice ½ lemon -
- 12 baby truss tomatoes
Method
- To make the marinade, dissolve the crushed saffron threads in 1-2 tbsp of hot water in a bowl for 2-3 mins. Add the water, diced onion, lemon juice, cashews, turmeric, pepper and salt and the saffron bowl water to a blender and blend until smooth.
- For the tofu kebabs, skewer the tofu cubes onto wooden skewers then submerge them in the marinade for a minimum of 2 hours to soak up the colour and flavour. Remove the kebabs from the marinade and place on a plate ready to grill. Cook the tofu skewers on a hot non-stick grill, turning until the tofu is golden brown on all sides.
- For the tabouli, place the cooked quinoa, parsley and mint, red onion, cucumber, tomatoes, lemon juice and salt into a bowl and mix well.
- For the red onion salad, add the onion, lemon juice and dust with sumac spice and serve.
- For the grilled tomatoes, skewer the tomatoes and cook on a hot grill, turning until the tomatoes are soft and juicy, but still intact.
- To serve, squeeze fresh lemon juice over the tofu kebabs and serve with the grilled tomato skewers, red onion salad, tabouli and Noom Barbari.
Tried this recipe? Mention @wellbeing_magazine or tag #wbrecipe!
