Inspired by delicious flavours of Tabriz, a foodie capital in the north west of Iran, this peppery tomato base traditionally is enjoyed with oversized stuffed meatballs called Kufteh.
Made fresh in our Brisbase kitchen, this cooking sauce has no fillers or cooking oil, and is Gluten Free, Vegan, and Vegetarian Friendly.
Add it to your everyday cooking or go classic and show off your world cuisine knowledge by making a classic Tabrizi Kufteh in three easy steps:
1- Fry and half cook your ingredients (See below for suggestions)
2- Add this sauce plus half a jar of stock/water.
3- Simmer for 20 minutes or until your ingredients are cooked.
Serve on steamed rice with a side of salad.
Goes with Kufteh, meat-balls poultry, or red meat. For a vegetarian option we recommend: eggplant, mushroom, capsicum, paneer, legumes. Or mix through with rice to make a Persian pilaf.
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Tabrizi - Peppery Turmeric & 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.