Inspired by delicious flavours of Tabriz, a foodie capital in the north west of Iran, this peppery base traditionally is enjoyed with oversized stuffed meatballs called Kufteh. This versatile base make a perfect simmer or stir fry with eggplant, mushroom, capsicum, paneer, legumes. Or mix through with rice to make a Persian pilaf.
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Tabrizi - Peppery Turmeric and Lime
Size: 320 ml
This sauce has no preservatives. Please use a clean spoon to take out. Keep in the fridge after opening and consume within two weeks.
Australian tomatoes, onion, lime juice, chickpea flour, persian lime, turmeric, black pepper, cinnamon, himalayan pink salt
1- Heat a drizzle of oil in a saucepan. Add 500g of ingredients with seasoning (see suggestions above). Cook until sealed.
2- Add in the Tabrizi sauce with an extra half a jar of vegetable stock.
Optional : Add a shot of saffron.
3- Bring to boil then simmer for 20 minutes or until ingredients are cooked, stirring occasionally.
4- Serve on rice / naan bread with a wedge of lemon, salad, and yoghurt.