The kind of Middle Eastern plate you make on repeat. cumin and coriander, a proper char, and a finish of fresh herbs.
Free to cook
Prep everything first: chop the aromatics, measure the cumin and coriander elements, and pat the mushroom dry so it colours well.
Warm the olive oil in a large pan over a medium heat and soften the onion and garlic until sweet and translucent, about 5 minutes.
Add the mixed mushrooms and char until it takes on colour and the edges catch, 4 to 6 minutes.
Stir in the pomegranate molasses and the rest of the cumin and coriander flavours, letting them cook out for a minute until fragrant.
Add the leek along with a splash of stock or water, then cook briskly until everything is tender and the sauce clings.
Taste and adjust the seasoning with salt, pepper and a little acid. It should taste bright, savoury and balanced.
Tested in the Stewart & Musell kitchen. Timings assume a standard home oven and hob.
Middle Eastern
Members
This Middle Eastern Skillet leans on cumin and coriander to do the heavy lifting. We crisp the...
Middle Eastern This Middle Eastern Tabbouleh leans on cumin and coriander to do the heavy lifting. We crisp...
Middle Eastern A herb-heavy take on Pork Grain Bowl, built on za'atar and finished the way we like it. Ready...
Middle Eastern
Members
Our tested Stir-Fried Chickpea Bisque: levantine, generous, and balanced with tahini and lemon....