Okra is a common vegetable used in Persian cuisine, one that is usually cooked in stews or with a light tomato sauce. Here is a novel twist for this vegetable that is made as a lovely side dish.
The okra is roasted so that it is no longer slimy and is lightly charred and soft. It is paired with a dill yoghurt sauce that adds a beautiful herby flavour. The tamarind sauce makes the dish unusual with its pop of sweet spice. This is a surprising dish and most folks think it is a variation of an Indian dish. I love serving this as a side with heavy meats or stews.
This is a beautiful book packed with most of the well-known Persian recipes. The instructions are simple and you are guaranteed to fall in love with the tahdig once you master this art. I recommend this book to anyone who is looking for a great starter book on Persian cuisine. For more recipes from this cookbook click here.
Ingredients:
For the okra:
20 baby okra, left whole
Salt, to taste
1/2 teaspoon pepper
Olive oil spray
For the dill yoghurt:
1/2 cup yoghurt
Salt, to taste
3 tablespoons dill, finely minced
For the tamarind sauce:
1/2 cup of tamarind concentrate
2- 21/2 tablespoons honey or maple syrup
1/2 teaspoon chilli powder, or to taste
Heat the oven to 375° F.
Layer the okra on a lined baking sheet and spray with oil. Sprinkle the salt and pepper over the okra. Roast in the oven for 20-30 minutes until the okra is soft and cooked. Remove.
While the okra is cooking, mix all the ingredients for the yoghurt together and allow the flavours to come together for 1 hour in the fridge. Taste for salt and a sharp dill flavour.
Mix all the ingredients for the tamarind sauce and taste for a good balance of sweetness and spice.
To serve, add the yoghurt to the centre of a shallow plate. Add the tips of the roasted okra into the yoghurt. Drizzle the tamarind sauce over the tail ends allowing the sauce to surround the yoghurt dip. Serve.