Well, after a week and a half in the editing suite the video for my final ethnic eating day is ready for human consumption.
This really was the highlight of the week – brilliant shop, delightful shopkeeper, and a very kind friend to help with the filming. The food was delicious to boot.
Aubergine Khoresht with jewelled rice
For the Khoresht
1 tin of aubergines
1 onion, peeled and finely sliced
2 potatoes, sliced
1 1/2 tsp turmeric
4 dried limes, pricked with a knife
Salt, pepper, oil
For the rice
Handful of barberries
Handful of chopped pistachios
Half a pint of rice
1 pint water
Pour boiling water over the barberries and leave to swell for 15 minutes.
Meanwhile, heat a little oil in a large frying pan or wok and add the aubergines. Fry until lightly coloured, remove and add the onion. Soften, remove and add the spuds. Fry until brown, then return the aubergines and onions to the pan, along with the turmeric, dried limes, and enough water to just cover the spuds. Bring to a boil, cover and reduce the heat. Simmer for 30-40 minutes.
Put the rice and water in a saucepan with a little salt, cover and bring to the boil. Reduce to a simmer and cook for 15-20 minutes (resist the temptation to remove the lid). While your rice is simmering away, drain the barberries and press out any excess moisture. Fry in a little more oil for a minute or do, before adding the pistachios and frying for another minute. Once the rice is cooked, season with a little pepper and add the pistachios and berries.
Check the khoresht for seasoning, and walk to your nearest Persian shop. Serve to the owner with the rice and some pilfered parsley.