wednesday night persian

Torshi Tareh (Persian Sour Herb Stew With Marbled Eggs) recipe | Epicurious.com

Tbsp. basmati rice,

cilantro

dill

parsley

onion,

olive oil

garlic cloves, finely chopped

turmeric

spinach

tsp. black pepper

kosher salt,

lime juice (from about 4 limes)

eggs egg

rice and smoked white fish (for serving; optional)

Kateh (Persian Stove-Top Rice) recipe | Epicurious.com

(600 grams) white basmati rice

water

fine sea salt

Quinoa pairs well with the tangy and earthy taste of sumac which contrasts beautifully with lime juice and garlic in this Persian-inspried dinner.

Sumac Baked Fish With Saffron Quinoa Recipe

(540 grams) quinoa

(950 milliliters) water

saffron

cardamom

pepper

sumac powder

olive oil combined lime juice

(55 grams) shelled walnuts, roughly chopped

(85 grams) basil, fresh, roughly chopped

(85 grams) cilantro, fresh, roughly chopped

(85 grams) mint, fresh, roughly chopped

garlic,

lime juice

½ teaspoon freshly ground pepper

Quinoa is not from Iran, but South America, where it was first cultivated 3,000 to 4,000 years ago in the Andes. It can often be substituted for rice and I cook it in a very similar way. It's a wonderful addition to Persian cooking and pairs well with the tangy and earthy taste of the sumac here which contrasts beautifully with lime juice and garlic, and always reminds me of dishes from the Caspian.

This recipe is an adaptation of one that appears in Joon: Persian Recipes Made Simple.

Epicurious

Wash the quinoa by placing it in a fine-mesh colander and rinsing thoroughly.

Place all the ingredients in a large pot, stir gently for 1 minute to dissolve the salt, and bring to a boil. Reduce heat to low, cover, and cook for 30 minutes, without stirring.

Fluff the cooked quinoa with a fork and reserve until ready to serve.

In a bowl, mix all the ingredients for the sumac rub and set aside.

Arrange the fish fillets, skin-side down on a rimmed sheet pan lined with parchment paper. Brush both sides with the olive oil and lime juice mixture. Sprinkle the sumac rub all over the fish. Cover with plastic wrap. Keep chilled in the fridge until ready to cook (15 minutes to 1 hour).

Shortly before you are ready to serve, preheat the oven to 450˚F (230˚C). Uncover the sheet pan, place it in the oven and bake for 15 to 20 minutes, until fish is cooked through.

Meanwhile, mix all the ingredients for the green sauce topping and set aside.

Remove the fish from the oven and place 1 tablespoon of the topping on each fillet. Serve with quinoa.

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