Find the best Persian and International recipes in Zaffaron. Flavors that make memories.
Grind coconut, soaked chilies, coriander, cumin, turmeric, garlic, and half the onion with water to form smooth paste.
Sauté pork belly in sesame oil until fat renders.
Soak salted meats in water overnight if using. Drain.
Place beans in pot with water, onion, garlic, bay leaves, pork and ham bone.
Soak red onion slices in cold water 10 minutes. Drain.
Blanch tofu cubes in salted water 2 minutes. Drain gently.
Soak chilies in hot water 30 minutes. Blend with achiote, vinegar, garlic, cumin, oregano into paste.
Char eggplants directly over gas flame or under broiler, turning frequently, until completely collapsed and skin is blackened, about 20 minutes.
Grind soaked rice and dal separately, then combine. Add salt. Ferment overnight until bubbly and slightly sour.
Shred desalted cod, removing skin and bones.
Place lamb, chickpeas, onion, tomatoes in couscoussier bottom. Cover with water, add spices. Simmer 1 hour.
Prepare vegetables: Cut tops off onions, hollow out leaving 2-3 outer layers; hollow tomatoes and peppers.
Season prawns with turmeric and salt. Briefly fry in mustard oil until pink. Set aside.
Fry sliced onions in ghee until deeply brown and crispy. Reserve half for layering, crush other half and add to marinade.
Brown lamb in oil. Add onions, garlic, spices, salt. Cook 5 minutes.
Salt eggplant slices, rest 30 minutes, pat dry. Brush with oil, roast at 200°C until golden.
Marinate chicken in yogurt, ginger-garlic paste, 1 tsp garam masala, chili powder, turmeric, and salt for at least 1 hour.
Make béchamel: Melt butter, whisk in flour. Gradually add milk, stirring until thick. Season with nutmeg, salt, pepper.
Char onion and ginger over flame or under broiler until blackened.
Mix rice, split peas, ground meat, grated onion, herbs, 1 tbsp tomato paste, turmeric, cinnamon, salt and pepper.
Simmer shrimp shells in water 10 minutes. Strain.
Make syrup: Boil sugar with water until one-string consistency. Add cardamom, rose water, saffron. Keep warm.
Mix tamarind, fish sauce, and sugar for sauce.
Make tentsuyu: Combine dashi, soy sauce, mirin. Warm.
