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Recipes with lavash

4 recipes that use lavash, with photos, step-by-step instructions and cook times. The quickest, Sabzi khordan, takes 15 minutes. It is most often cooked with basil, garlic and lemon.

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Sabzi khordan

No Tehran dinner table is complete without sabzi khordan, literally 'herbs for eating': a basket or plate of whole sprigs of basil, mint, tarragon, chives and coriander with radishes, spring onions, walnuts and a block of white cheese. People tear off bread, add a little cheese and a walnut, then stuff in a few leaves, eating between mouthfuls of stew or rice. The mistake most people make is serving the herbs wet or limp; they should be crisp, dry and cold. Traditional Iranian white cheese is set with animal rennet, so choose a feta labelled vegetarian (microbial rennet) if that matters to you. Chef's tip: wash the herbs an hour ahead, spin them dry and chill them wrapped in a damp tea towel so they stay perky on the table.

15 minPersianSalads
by KrazyBadal 0 views

Kaleh joosh

Kaleh joosh is the fast, frugal soup of the Azerbaijani villages around Tabriz and of central Iran, cooked when the cupboard holds kashk, walnuts and onions. Kashk, the tangy fermented whey that gives so many Persian dishes their savoury depth, is simmered with deeply fried onions and ground walnuts, then crowned with sizzling dried mint and turmeric oil. It is eaten from a shared bowl, scooped up with torn bread rather than spoons, often on cold evenings. A common mistake is boiling the kashk hard, which can make it split and grainy; keep it at a gentle bubble. Chef's tip: taste your kashk before salting, as brands vary wildly in saltiness.

30 minPersianSoups
by KrazyBadal 0 views

Jegar

On winter evenings in Tehran, the smell of jegaraki stalls, small grill shops selling skewers of lamb liver, heart and kidney, drifts across the streets, and people queue for a few skewers wrapped in warm lavash with raw onion and basil. This home version uses lamb liver cut into cubes and grilled fast over very hot coals so it stays soft and juicy, then seasoned only with salt, pepper and a squeeze of lemon at the end. A common mistake is salting the liver before grilling; it draws out moisture and makes it tough, so salt it as it comes off the heat. Chef's tip: ask the butcher for very fresh liver and peel off the thin outer membrane before cutting; it makes the cubes tender.

25 minPersianMeat
by KrazyBadal 0 views

Adana kebab

In Adana, on the hot Çukurova plain in southern Turkey, this is the kebab of the ocakbaşı, the grill-side counters where the cook presses fatty lamb mince onto broad flat skewers and sets them over glowing coals. It is meant to be fiery with red pepper flakes, juicy from the lamb fat and wrapped in thin lavash with sumac-dusted onions, parsley and blistered peppers. Make it for a summer barbecue, or under a very hot oven grill on a weeknight. Chef's tip: knead the mince with wet hands for a full 5 minutes until it turns sticky; that is what holds it on the skewer.

55 minTurkishMeatSpicy
by KrazyBadal 0 views

Goes well with lavash