Vegetables Sabzi

Sabzi just means vegetables, so this is a somewhat redundant title, although given the number of vegetables that went into it, perhaps not.

There are a fair number of steps to making this, but they can be broken up over as long as two days, if you wish. We liked this enough that I think next time I will make a triple batch of the spice blend so that it is on hand for making it again on shorter notice. That's some enthusiasm!

The vegetables can be varied according to what is in season; I might try a more ratatouille-like combination of eggplant, zucchini, peppers, onions, and tomatoes next. In the winter I would replace the cauliflower half with cabbage and half with frozen peas, and the beans would have to be frozen too, of course. The tomatoes would be canned and the pepper from a greenhouse.

4 servings
1 hour - 30 minutes prep time
NOT including make the spice blend; allow 20 minutes for that

Make the Spice Blend:
3 pods green cardamom
1 teaspoon cumin seeds
1 teaspoon fennel seeds
1 1/2 teaspoons coriander seeds
1 or 2 bits of star anise
1/4 teaspoon black peppercorns
1 teaspoon salt
1 teaspoon ground turmeric
1/16 teaspoon ground cloves
1/8 teaspoon ground cinnamon
2 teaspoons chick pea flour
2 bay leaves

Crush the cardamom lightly and remove and discard the papery green hulls. Combine them with the cumin, fennel, coriander, star anise, and peppercorns. Heat a small skillet over medium-high heat and toast these spices until just fragrant. Turn them into a small bowl to cool, then grind them finely. I find it helpful to sift them, then regrind the bits that don't go through the sieve.

Put them back in the small bowl and add the remaining ground spices and chick pea flour to the mixture. Stir to combine. Add the bay leaves to the bowl and set aside until needed.

This can be done up to several days in advance, and the spice blend kept in a sealed container in cool dark spot until wanted.

Prepare the Vegetables:
2 medium potatoes
1 medium carrot
1 cup diced green beans
2 cups diced cauliflower

Put a pot of water on to boil sufficient to hold all the above vegetables.

Wash, trim, and cut the potatoes into bite sized pieces. Peel and dice the carrot. When the water boils, add these and boil them for 5 minutes.

Meanwhile, wash, trim, and dice the green beans and cauliflower. Add them to the pot when the timer goes off and cook for a further 5 minutes - stir occasionally. Drain well.

If you are not proceeding with the Sabzi immediately the vegetables can be rinsed in cold water until cool then drained well and kept covered and refrigerated until you are ready to continue; up to 24 hours ahead.

Finish the Sabzi:
1 medium onion
1 small orange sweet pepper (or 1/4 orange bell pepper)
3 tablespoons unsalted butter
2 cups peeled diced tomatoes
3/4 cup yogurt

Peel and finely chop the onion. Wash, core and deseed, and dice the pepper.  (If you are using fresh tomatoes, they should be peeled and chopped by now as well.) 

Heat the butter in a large skillet over medium-high heat until it begins to sizzle. Add the partially cooked vegetables and the onion and pepper. Spread them out evenly, and cook for about 10 minutes, stirring occasionally, until lightly browned.

Sprinkle the spice mixture over the vegetables and mix it in well. Continue cooking for 2 or 3 minutes, then add the tomatoes. Mix them in and let the mixture simmer for another 5 minutes or so, stirring regularly. Mix in the yogurt and continue cooking and stirring occasionally for another 10 to 15 minutes. The sauce should thicken slightly and seem fairly smooth. Let the dish rest for 5 minutes before serving.





Last year at this time I made Alambre de Chuleta.

Posted in: Ontario Food