Tabrizi - Peppery Turmeric & Lime
Inspired by the delicious flavours of Tabriz, a foodie capital in the northwest of Iran, this peppery base traditionally is enjoyed with oversized stuffed meatballs called Kufteh. This versatile base makes a perfect simmer or stir fry with eggplant, mushroom, capsicum, paneer, legumes. Or mix through with rice to make a Persian pilaf.
1- Heat a drizzle of oil in a saucepan. Add 500g of ingredients with seasoning (see suggestions above). Cook until sealed.
2- Add in the Tabrizi sauce with an extra half a jar of vegetable stock or water.
Optional: Add a shot of saffron.
3- Bring to boil then simmer for 20 minutes or until ingredients are cooked, stirring occasionally.
4- Serve on rice, naan bread with a wedge of lemon, salad, and yoghurt.