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30 April, 2020

Persian Ratatouille

Posted in : Recipes on by : HugoE521 Tags: , , ,

This immediately became one of my favorite recipes ever! Reminds me of what a Algarve-Moorish dish could have be, but this inspiration came from a place a little further way. A vegetarian dish that is a definite break from the regular living in NJ by coming in with the middle eastern flavors. The dish is made in phases, so I tried to break it down so that it is easier to follow.

Ingredients

  • Onions, 2 medium
  • Garlic cloves, 6 medium, smashed
  • Cumin Seeds, 2 tsp
  • Ground Turmeric, 1 tsp
  • Ground Ginger, 2 tsp (or ¼ cup of fresh ginger)
  • Unsalted Butter or Ghee, 4 TBSP
  • Tomato paste, 2 TBSP
  • Eggplant, 1 Large , 1 inch diagonal cut
  • Zucchini, 1 Large, 1 inch diagonal cut
  • Sweet Potato, 1 Large, 1 inch diagonal cut
  • Fingerling or Waxy Potatoes, 1 Cup, skin on, 1 inch diagonal cut
  • Carrots, 3 medium, peeled, 1 inch diagonal cut
  • Mushrooms, 8-10, quartered
  • Tomatoes, 3 medium, cut into Eighths
  • Juice of 1 Lime
  • Whole Lemon flesh, rind and seeds removed – you can substitute with a Cured Lemon, diced
  • Water, 1 Liter
  • Honey, 2 TBSP
  • Dried Apricots, 12-15, diced
  • Sea Salt
  • Black Pepper
  • Cayenne (OPTIONAL), ½ tsp
  • Cauliflower, 1 Head, Air Fried or Roasted in Advance for Crunch texture
  • HERB BOUQUET
    • Fresh Tarragon, 8 sprigs
    • Fresh Mint, 8 sprigs
    • Fresh Cilantro, 8 Sprigs
  • Greek Yogurt, for topping, 1 TBSP or to your liking
  • Ground Sumac, for topping, to your liking
  • Favorite Carb: Flat Bread, Naan, Pita or CousCous

Equipment

  • Dutch Oven
  • Roasting Pan

Directions

Air Fry or Roast Cauliflower till cooked but crunchy, a little char is great; Heat Oven to 400 degrees F to be ready for later. Heat the Dutch oven over medium high heat. Move Group 1.

Group 1
Medium onions, Cumin seeds, Turmeric, Ginger, Ghee (or butter), Seasoned with salt and black pepper

Sautee for about 10 minutes, till the onions are soft and lightly caramelized; Move to Group 2

Group 2:
Tomato Paste, Garlic, Honey, Cayenne (optional)

Cook two minutes, stirring to cook out rawness of Tomato Paste; Move to Group 3

Group 3:
Bouquet of Herbs
Eggplant
Zucchini
Potatoes
Sweet Potatoes
Carrots
Lime Juice
Water

Add all and stir; Bring to high boil, then reduce to calmer boil, cooking until potatoes are semi-soft (resistant fork poke) about 30 minutes; Move to Group 4

Group 4:
Tomatoes; Mushrooms; Lemon flesh; Apricots

Stir in all then transfer to a roasting tray; Roast uncovered for 25 minutes; Remove from heat; Discard herb bouquet; Season with salt and pepper to taste; Top with crunchy Cauliflower; Let cool about 5 minutes; Serve topped with heavy TBSP of yogurt that is generously sprinkled with sumac with your chosen carb – I prefer some soft Naan.

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