These were the dishes on my supper table last week. The whole thing was (relatively) easy and quick to prepare, plus very very tasty- it really “stuck” to me, as we say. And not a pinch of turmeric or grain of basmati rice in sight. Oh my God! What is happening to my Iranian heritage???
- Tiger prawns, cleaned and shelled (yeah yeah yeah, I know the shell is supposed to “keep the moisture and flavour in”, but honestly it’s just irritating when you want to eat the prawn and the thin nail-like shell keeps getting in your teeth), sprinkled over with curry and chili powder, salt and olive oil, placed in a pyrex dish together with some whole unpeeled garlic cloves and large pieces of sweet red pepper, and grilled for about 15 minutes.
- Two thick pices of maple-smoked and herb-infused Atlantic salmon, placed in a non-stick frying pan and cooked over slow heat, on each side about 15 minutes. (You can tell I’m not a proper cook- everything is more or less 15 minutes for me). The golden boy hates prawns but loves maple-smoked salmon. As indeed do we all.
- Potatoes, cut like thick french fries, but here is where I trick them: instead of deep-frying in oil, I cook the potatoes in a mixture of salted water and oil- clever, no? After the water evaporates, I let the potatoes “fry” a little in the oil, to become golden.
- Broccoli and caulifower, boiled in a finger of salted water until the flowers are soft, but the stalks still crispy. Drizzled over with some olive oil and fresh lemon juice.
- Iranian heritage alert: shirazi salad: cucumbers, tomatoes and onions, all chopped ruby-size, in a strong dressing of fresh lemon-juice, olive oil and dried mint.
Apart from the salad, we ate everything else with our fingers, and indeed it was a very nice supper, perfectly suiting these lovely early fall days with their mix of warm sun and cool breeze. A note to Iranians: it is difficult to believe, I know, but there are other good things to cook in the world beside polo-khoresh, and you do not have starve and sink into depression if you run out of dried ghormeh sabzi herbs.