Vegan Persian Breakfast Delight: A Sensory Journey through Mouthwatering Flavors and Textures

Allergens

N/A

Ingredients

• 2 cups Iranian basmati rice
• 1 cup red kidney beans, soaked overnight and cooked
• 1 cup Persian cucumber, thinly sliced
• 1 cup cherry tomatoes, halved
• 1/2 cup mint leaves, chopped
• 1/2 cup parsley, chopped
• 1 large red onion, finely diced
• 4 cloves garlic, minced
• 1 cup green split peas, soaked overnight and cooked
• 2 cups spinach, washed and chopped
• 1/2 cup walnuts, coarsely chopped
• 1/2 cup raisins, soaked and drained
• 1 teaspoon saffron strands, crushed
• 3 tablespoons olive oil
• Salt and pepper to taste

Instructions

1. a. Rinse the basmati rice under cold water until the water runs clear. Bring 3 cups of water to boil in a pot, add salt and the rinsed rice. Reduce heat to low, cover, and cook for 15 minutes or until the rice is tender but still has a slight bite. Remove from heat and let it sit covered for another 10 minutes. Fluff with a fork. b. In a large pan, heat olive oil over medium heat. Add diced red onion and garlic, sauté until translucent. Add the spinach, cook for 2 3 minutes or until wilted. Season with salt and pepper. Set aside to cool slightly. c. In another pot, bring water to boil. Add soaked and cooked green split peas. Cook until they have thickened into a porridge like consistency. Season with salt and pepper to taste. d. Mix together the cooked rice, spinach mixture, green split peas, and half of the chopped herbs. Adjust seasoning if necessary. Gently fold in the raisins and walnuts. e. Spread the mixture onto a large platter or individual serving plates, making sure to leave some space for accompaniments. Garnish with remaining herbs, cherry tomatoes, Persian cucumber slices, and cooked kidney beans. Drizzle with olive oil and sprinkle saffron strands over the top.

Chef’s Insight

Persian cuisine often combines various textures and flavors to create a symphony of taste sensations. This recipe is no exception, with its blend of creamy split peas, tender rice, crunchy walnuts, and sweet raisins.

Notes

Serve with fresh lemon wedges to enhance the flavors even further.