About this project
Preparation time: 30 minutes
Cooking time: 1 hour
Vegan Recipes from the Middle East by Parvin Razavi
Published by Grub Street Publishing
Enjoyment, hospitality, tradition, creativity, sustainability and joy of life ̶ these starting points were the inspiration for this book. The cooking of vegetables is treated with reverence in the lands that make up the rich and varied tapestry of the Middle East. The people depend on the grains and pulses, nuts, vegetables and fruits of the region for their daily food and Parvin Razavi has taken the fresh and varied cuisines of Iran, Armenia, Syria, Lebanon, Jordan, Egypt, Morocco and Turkey to create a beautiful vegan cookbook. Whether as a main course or for the traditional mezze, this book contains dishes that blend natural culinary delights from the various food cultures and combines them with contemporary approaches. Here are warm and spicy stuffed vegetables, cool and fragrant soups, delicate preserves, pilafs, breads, pickles, relishes and pastries. The varied cuisines of the Middle East provide a wealth of vegan recipes. PARVIN RAZAVI was born in Iran and spent her early years at the Caspian Sea and in Tehran until their family emigrated to Europe. She had always been fascinated by her family kitchen and her culinary talent was valued for many years just among her circle of friends, before she made her passion into her profession. From then on, she wrote her own very successful foodblog ‘thx4cooking’ and began as an editor at Biorama, a magazine for a sustainable lifestyle.© 2018 Parvin Razavi / Grub Street Publishing · Reproduced with permission.
Halve the aubergines, place in a generous amount of salted water and steep for half an hour.
Sweat the onions in a pan with some oil until transparent and add the garlic.
Add the walnuts and pomegranate syrup to the saucepan and slowly bring to the boil with the water.
Season to taste with salt and pepper and simmer on a low heat for 45 minutes, stirring regularly.
Add the pomegranate seeds and continue to simmer for another 15 minutes, stirring constantly.
Remove the aubergines from the water and wipe well with a clean cloth.
Cut into each aubergine flesh twice lengthways and saute in a heated frying pan for 2-3 minutes on each side.
Add the lemon juice to the pomegranate and walnut mixture, and spread on the aubergines. Serve with pomegranate seeds and a little parsley as a garnish.
Tip: The nut and pomegranate filling can also be supplemented with 150-200 g strips of seitan and served with rice.