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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.

 

See blog for recipes.

 

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Tabrizi - Peppery Turmeric and Lime

AU$10.00Price
  • Product Info

    Size: 320 ml

    Serves: 4 

    This sauce has no preservatives. Please use a clean spoon to take out. Keep in the fridge after opening and consume within two weeks.

  • Ingredients

    Australian tomatoes, onion, lime juice, chickpea flour, persian lime, turmeric, black pepper, cinnamon, himalayan pink salt

  • Direction

    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.

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