Date Night in Ardabil

The heady and aromatic flavours of cooking from Ardabil, Iran…

Ardabil is one of the most picturesque regions in Iran, with a melting pot of culinary influences from Azerbaijan, Turkey and Iran. Sule, our guest chef from the area who cooked with us recently through our connection with Bristol Refugee Rights, presented a few of her favourite dishes that are not only popular in Ardabil but also throughout the whole of Iran.

We begin with some mushroom filled pastries known as ghotab, served here with a rich tomato sauce. Next, marinated grilled lamb with saffron rice, yogurt sauce and a simple salad. Finally Iran’s answer to rice pudding, sholezard - subtly flavoured with cinnamon and rose.

35 minutes

1 hour 30 minutes

2/5

In stock
£8.00

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GHOTAB BLEND: Chilli, black pepper, ginger, turmeric, garlic, green pepper, red pepper, parsley
GHOTAB SAUCE SPICES: Black pepper, chilli powder, turmeric
YOGURT SAUCE BLEND: Dill, mint, black pepper, garlic
SALAD BLEND: Mint, garlic, black pepper, sumac
LAMB SPICES: Turmeric, black pepper, parsley, smoked paprika, garlic, sumac
SAFFRON.
SHOLEZARD TOPPING: Cinnamon, rose

  • 4 lamb chops or 2 small chicken breasts
  • 1 large onion
  • 150g mushrooms 
  • 4 tomatoes
  • ½ cucumber 
  • 1 lemon
  • 10g bunch of parsley 
  • 150g natural yogurt (full fat is best)
  • 20g butter
  • 1 egg yolk
  • Oil for frying (sunflower or vegetable oil is best)
  • 200g basmati rice or standard long grain rice (not easy cook)
  • 30g walnuts 
  • 125g self-raising flour plus extra to roll
  • 30g raisins
  • 55g sugar

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