Continuing the Persian Theme
I had several types of fishes from our Japanese Dynamite Night. I have become intrigued by the dried Persian black lime. These are limes, boiled in brine, then dried in the sun. They have quite a unique flavor, that has my innovative section glowing red. Tonight, I also discovered verjuice, which is juice from unripe grapes. It is too sour to drink alone, but adds a very interesting dimension when used as an ingredient. These two new ingredients (for me) spark the tongue tonight.
First, we had the remainder of the Chelow (Persian Rice) from the other night: specially prepared bazmati rice with cumin, butter, and parsley. We ate all of the tahdiq (golden crust) the other night.
Next, a Persian-Style Tomato and Avocado Salad: 3 kinds of heirloom tomatoes (diced), haas avocados (diced), minced garlic, chopped red onions, coarsely chopped cilantro, fresh lime juice, salt, and fresh-ground black pepper.
Next, some nice garlic and parsley naan ( a tasty flat bread).
Finally, Persian Skewered Tamarind Fish with Black Lime Butter: large cubes of fishes (ahi tuna, Scottish salmon, Chilean sea bass, grouper, and red snapper), marinated in tamarind paste, turmeric, kalamata olive oil, and grated onion. After marinating, the fish was loaded onto short skewers, alternating with fresh bay leaves (they smoke on the grill,adding an amazing dimension). When grilling was complete, the fish skewers were dressed with a sauce, consisting of Persian black limes, verjuice, fresh lime juice, fresh thyme, butter, and fresh garlic chives.
To wash it all down, a cocktail, made up of vodka, pomegranate juice, and verjuice. It was quite refreshing.
Enjoy,
Rich P
I had several types of fishes from our Japanese Dynamite Night. I have become intrigued by the dried Persian black lime. These are limes, boiled in brine, then dried in the sun. They have quite a unique flavor, that has my innovative section glowing red. Tonight, I also discovered verjuice, which is juice from unripe grapes. It is too sour to drink alone, but adds a very interesting dimension when used as an ingredient. These two new ingredients (for me) spark the tongue tonight.
First, we had the remainder of the Chelow (Persian Rice) from the other night: specially prepared bazmati rice with cumin, butter, and parsley. We ate all of the tahdiq (golden crust) the other night.
Next, a Persian-Style Tomato and Avocado Salad: 3 kinds of heirloom tomatoes (diced), haas avocados (diced), minced garlic, chopped red onions, coarsely chopped cilantro, fresh lime juice, salt, and fresh-ground black pepper.
Next, some nice garlic and parsley naan ( a tasty flat bread).
Finally, Persian Skewered Tamarind Fish with Black Lime Butter: large cubes of fishes (ahi tuna, Scottish salmon, Chilean sea bass, grouper, and red snapper), marinated in tamarind paste, turmeric, kalamata olive oil, and grated onion. After marinating, the fish was loaded onto short skewers, alternating with fresh bay leaves (they smoke on the grill,adding an amazing dimension). When grilling was complete, the fish skewers were dressed with a sauce, consisting of Persian black limes, verjuice, fresh lime juice, fresh thyme, butter, and fresh garlic chives.
To wash it all down, a cocktail, made up of vodka, pomegranate juice, and verjuice. It was quite refreshing.
Enjoy,
Rich P
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