Lake trout with potato risotto
After spectacular culinary journeys across the world’s oceans, Lukas Nagl has found his home port...
Persian minced skewers with herb salad and tomatoes
A classic Persian grilled dish, traditionally cooked over open charcoal and served with fresh lavash bread, grilled tomatoes, and fragrant herbs.
Ingredients serve 4 people.
For the skewers
| Ingredients | ||
|---|---|---|
| 1 | large onion, very finely grated and well squeezed | |
| 800 | g | fatty lamb or beef (or a mix), preferably from neck or shoulder, finely minced |
| 2 | cloves | garlic, finely chopped |
| 2 | teaspoon(s) | salt |
| 1 | teaspoon(s) | freshly ground black pepper |
| 1 | teaspoon(s) | sumac, plus extra for sprinkling |
| ½ | teaspoon(s) | turmeric |
| ½ | teaspoon(s) | saffron threads, ground and dissolved in 2 tbsp hot water |
| 1 | tablespoon(s) | tomato paste (optional) |
| 1 | egg yolk (for binding) | |
| 3 | tablespoon(s) | cold soda water (for texture) |
| 50 | g | clarified butter (ghee), melted, for brushing |
Preparation
Finely grate the onion and squeeze out as much liquid as possible. In a bowl, combine it with the meat, garlic, spices, saffron water, tomato paste, and egg yolk. Knead vigorously for at least 10 minutes until the mixture becomes smooth and cohesive. Work in the soda water until the texture is soft and pliable. Cover and refrigerate for 2–4 hours.
For the sabzi khordan (herb salad)
| Ingredients | ||
|---|---|---|
| ½ | bunch | raihan (Persian basil) or regular basil |
| ½ | bunch | Persian mint or peppermint |
| ½ | bunch | tarragon |
| ½ | bunch | coriander |
| 1 | bunch | parsley |
| 4 | spring onions, cut into long pieces | |
| 2 | radishes, thinly sliced | |
| 8-10 | walnuts (optional) | |
| ½ | teaspoon(s) | salt |
| 2 | tablespoon(s) | olive oil |
| 1 | tablespoon(s) | fresh lime juice |
Preparation
Wash and dry the herbs. Leave them whole or roughly chop, depending on preference. Just before serving, combine with spring onions, radishes, and walnuts, then season with salt, olive oil, and lime juice.
For the mast-o-khiar (yogurt sauce)
| Ingredients | ||
|---|---|---|
| 500 | g | Greek yogurt or labneh |
| 1 | cucumber, peeled, deseeded, and finely diced | |
| 2 | cloves | garlic, finely chopped |
| 2 | tablespoon(s) | dried mint |
| 2 | tablespoon(s) | rose water (optional) |
| ½ | teaspoon(s) | salt |
| ¼ | teaspoon(s) | black pepper |
| 1 | tablespoon(s) | dried rose petals, for garnish (optional) |
Preparation
For the yogurt sauce, mix the drained cucumber with yogurt, garlic, mint, rose water, salt, and pepper. Chill until ready to serve.
For the grilled tomatoes
| Ingredients | ||
|---|---|---|
| 8 | small Roma tomatoes or 4 large tomatoes | |
| 2 | tablespoon(s) | olive oil |
| ½ | teaspoon(s) | salt |
| ¼ | teaspoon(s) | ground black pepper |
| 1 | teaspoon(s) | sumac |
Preparation
Preheat a charcoal grill to high heat. With damp hands, shape about 120 g of the meat mixture around flat metal skewers, pressing lightly to create a slight groove along the center. Thread the tomatoes onto separate skewers, brush with oil, and season.
Grill the skewers for 4–5 minutes per side, until browned on the outside and still juicy inside. Brush occasionally with melted clarified butter while grilling. Grill the tomatoes until their skins begin to split.
To serve
| Ingredients | ||
|---|---|---|
| 8 | sheets lavash or sangak bread | |
| 4 | limes or lemons, cut into wedges | |
| Clarified butter for drizzling | ||
Arrange the lavash bread on a platter, carefully slide the grilled meat off the skewers onto the bread, and add the tomatoes. Sprinkle with sumac and drizzle with clarified butter. Serve with the herb salad, yogurt sauce, and lime wedges.
