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 one of her favourite dishes from Ardabil that have become popular across Iran - fried pastries known as ghotab, which are perfect with a fiery coriander chutney.
She also cooked us dolme, stuffed vegetables, along with decadent saffron rice, a sweet and sour yogurt sauce and refreshing Shirazi salad.
GHOTAB BLEND: Chilli, black pepper, ginger, turmeric, garlic, green pepper, red pepper, parsley
SAFFRON BLEND: Coriander, black pepper, cumin, saffron, turmeric
CHUTNEY BLEND: Coriander leaf, jalapeno, garlic
YOGURT SAUCE BLEND: Dill, mint, black pepper, garlic
STUFFING SPICES: Black pepper, chilli, mint, ginger, turmeric, cinnamon, paprika
DOLME SAUCE SPICES: Chilli, black pepper, turmeric, paprika
SHIRAZI SALAD BLEND: Mint, garlic, black pepper, sumac