In a pan heat 3 tbsp olive oil
1 1/2 cup each of
bulgur or cracked wheat
Mix well and add 6 cups of meat broth or chicken stock.
Add to the pot
2 tsp cumin powder
1 tsp cinnamon powder
2 tsp paprika
2 tsp ras el hanout
1 tsp salt
1 tsp brown sugar
2 tsp freshly crushed garlic
Bring everything to a boil and lower the heat. Allow to cook through. Once the liquid has evaporated, cover and steam for another 20 minutes.
Over turn all the grains on to flat cook sheets and allow to cool.
Squeeze fresh lemon all over.
Before serving assemble it with
A cup each of your 3 favourite pickled vegetable
Keep approximately 1/2 cup of liquid from these, like the oil and vinegar
2 cups of your favourite piece of cooked meat in squares; like sausage
1 cup broken pecan or walnuts
Sprinkle all over
1 cup finely chopped herbs like mint, parsley, corriander etc.
1 1/2 cup crumbled goat cheese
1 cup crisply fried onions
1 cup kalamata olives
1 cup artichoke
The idea is to keep the cooked grains whole and not mashed up. Keep it moist and glistening with olive oil. Taste for salt.
The different choices are to give it the perfect taste, texture and colour.
Add your favourites to make it perfect.
My published cookbooks are available for sale through myself and on amazon.
The World of Parsi Cooking: Food Across Borders is a 3 award winning book. It has been self published in July 2019 and will be going into its second print in 2022.
The Art of Parsi Cooking; reviving an ancient cuisine was published in 2016 by Austin Macauley and continues to be available through amazon book depot book depository and from the publishers.
For more delicious salads and recipes
Niloufer's Kitchen : Moroccan Cuisine http://amzn.to/NKMoroccan