A delicious Persian dish from northern Iran inspired me to write this sautéed Swiss chard and pomegranate recipe. The original dish (esfenaj ba robbe anar) is cooked with spinach but Swiss chard works perfectly in it. Making this dish is a good way to use up all those beautiful chard leaves and add lots of nutrition to your winter diet.
Swiss chard is related to beets and is a very delightful plant to grow in the vegetable garden. The pretty stalks come in a riot of bright reds, pinks and yellows. Very often people use the pretty stalks and bin or compost the leaves but the leaves are so full of nutrition it’s a shame to throw them away.
I use chard leaves in Persian soups like my Persian Plum Soup with Fried Mint Topping. Chard leaves are also perfect for stuffing, in the same way as grape vine leaves are. My vegan Persian-Style Stuffed Chard Leaves were a hit with my family. Same goes with beet leaves. Bunches of beet leaves are sold in farmers markets in Iran along with other green for making soups and other dishes.
I grow chard in the vegetable patch, in flower borders among flowering plants and even in pots. It’s so easy to grow from seed and not demanding at all. All you need to do is to push a few seeds in the soil and wait for them to germinate. You can cut larger stalks and the plants will keep producing more right through autumn and early winter months.
My recipe also calls for pomegranate seeds (arils) and molasses. It’s no wonder that pomegranates feature in so many everyday Persian dishes. Pomegranate trees can be found in most places in Iran but they also grow wild in the northern regions of the country. Wild pomegranates are usually very sour and have smaller arils.
Sour pomegranates are perfect for making pomegranate paste, a very thick dark concentration of pomegranate juice, and pomegranate molasses which is often sweetened with sugar. Only a few years ago it was quite hard to find pomegranate molasses outside Iran and the Middle East anywhere other than in specialty groceries but it has found its way to most supermarkets now, at least here in Britain, and is supplied by many online retailers.
I guess it’s time to give you the recipe. I like to serve this pretty little dish as a side with meat or chicken or as a vegetarian/vegan dish with flat bread or a crusty loaf. The following quantities make generous side portions for four people.
This stuffed aubergine (eggplant) recipe is quite unusual but really really tasty in my opinion. Just think of the earthy flavour of walnuts and the tangy sweetness of pomegranate syrup (molasses). Doesn’t that sound mouthwatering?
Every Iranian cook has a few stuffed aubergine recipes in their repertoire but most recipes call for meat in some form, in small cubes as in my mother’s recipe or ground as in many others’. The meat (lamb or beef) used for stuffing aubergines is usually mixed with parboiled rice, yellow lentils and herbs. Stuffed aubergines are usually cooked in a sauce flavoured with tomato paste or fresh tomatoes.
The northern Iranian bademjan kabab, however, is completely vegan. I fell in love with it the first time I had it and often make it as a starter for my vegetarian/vegan friends, but not only them as most others seem to enjoy it a lot too. I love the tang of the pomegranate molasses (syrup) and the earthiness of the walnuts. A little cinnamon that the recipe calls for makes it just the perfect flavour combination for me.
Pomegranates grow wild all over the northern regions of Iran. The seeds of wild pomegranates are usually small and the flavour is quite sour. Pomegranate molasses, a very thick reduction of pomegranate juice, is usually made from wild pomegranates. Sugar may only be added if a sweet and sour flavour is desired.
bademjan kabab is traditionally served with plain rice, pickled vegetables (torshi) and sliced or grated large radishes similar to mooli. In the traditional method the aubergines are fried in oil before they are stuffed. In the interest of health I prefer to bake them in the oven. Both methods work nicely. It’s best to use longish aubergines. Asian groceries usually have beautiful long ones that are perfect for this dish.
Different brands of pomegranate molasses vary in tartness and thickness so it’s a good idea to taste the filling and adjust the sweet-sour balance to your liking with a pinch of sugar if you are prefer a slightly sweet and sour flavour.
For a meaty stuffed aubergine recipe check out my yummy Stuffed Aubergines with Garlicky Beef Mince recipe.
It’s that time of year again when I can’t stop myself from pickling whatever I find. Last week I spent two days pickling which reminded me I had often been asked for an easy torshi (Persian pickles) recipe and a post dedicated to torshi was long overdue.
Torshi is an indispensable part of Persian meals, except breakfast of course because it’s vinegary, sharp and often spicy. Iranians believe it aids in digestion of heavy foods so one or even several types are often served with big meals. Torshi bandari is a delicious spicy one that goes very well with most polo khorsh (rice and stew) dishes, kotlet (meat and potato patties) and lamb hotpot (abgoosht).
Bandari in the names of Iranian dishes means they hail from the Persian Gulf port of Bandar Bushehr or Bandar Abbas where the influence of Indian and Arabic cuisines is quite pronounced and the food is quite spicy. This sour and spicy torshi is very easy to make and can be enjoyed right away but it will also keep in the fridge at least for a couple of months.
There are literally hundreds of types of torshi. Most common vegetables used for making torshi are aubergine (eggplants), garlic, peppers, chillies, Jerusalem artichokes, cucumbers, celery, cauliflowers, white and red cabbages, Persian shallots (moosir) and tomatoes. Plums, apples, pears and peaches are often used in pickles too. Most torshi are flavoured with herbs and spices. Vinegar, tomato juice, verjuice and tamarind are used as souring (and preserving) agents.
Each region of Iran and Iranian family has its own favourite torshi recipes according to local produce and preferences. One of the most popular throughout the country is garlic pickles (sir torshi). According to Persian medicinal lore the older it gets, the more health benefits it acquires. I had a jar of twenty year old sir torshi I had made when I started my own family. There’s a five year old one now I made soon after I arrived in my new home.
Making torshi must be an ancient method of preserving vegetables and fruit. The Persian word torshi means “sour” and was borrowed in many languages including Albanian, Bulgarian, Croatian, Egyptian Arabic and Greek most probably in Ottoman times through Turkish tursu (pronounced turshu).
The most important point in making torshi is to make sure all the ingredients are of the highest quality, washed well and air dried for at least half a day so there’s no moisture when they are mixed with vinegar. Any moisture will result in dilution of the vinegar and the torshi will go off quickly. To avoid that drain the chopped vegetables and spread them on clean tea towels and allow to dry before using.