Mofatah with Pickles - BBE 07/22
Mofatah was introduced to the Spicery by Mahin, a guest cook from Southern Iran. It’s a fragrant stew of lamb and split peas traditionally cooked for special occasions like weddings or Eid. Mofatah is often cooked in huge amounts, with the preparation and cooking shared by many people. We’re serving it here with a delicious herbed rice dish, complete with the all important ‘tahdeeg’ (the crunchy bit from the bottom of the pan!) along with yogurt and crisp spiced pickles to make a satisfying meal for anytime of the year.
| Description | Mofatah was introduced to the Spicery by Mahin, a guest cook from Southern Iran. It’s a fragrant stew of lamb and split peas traditionally cooked for special occasions like weddings or Eid. Mofatah is often cooked in huge amounts, with the preparation and cooking shared by many people. We’re serving it here with a delicious herbed rice dish, complete with the all important ‘tahdeeg’ (the crunchy bit from the bottom of the pan!) along with yogurt and crisp spiced pickles to make a satisfying meal for anytime of the year. |
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| Spices Included | Pickle Spices: nigella, dill seed, dill leaf, chilli May contain traces of celery, mustard and sesame |
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Product Rating (4):
The pickles really stood out! I mixed with half the rice a tablespoon of plain yogurt and piled the rest of the rice on top and found you get a very nice brown crust that way then if you just use butter. Sub out lamb for beef.
Easy recipe. Didn't have radish so improvised with cauliflower which was lovely. Spicy but not hot
This meal looks so delicious, especially on your lovely blue plate! And you did a great job improvising with the cauliflower, we're glad to hear it worked a treat!
Great tasting stew made even better by the pickles. We have never tried Iranian food before but this has definitely made us want to try more from this region. This was also a new way of cooking rice and it was delicious with the crust. Thank you for another great easy kit we thoroughly recommend this one!
Looks great, Alice! We are so pleased you got to experience some new flavours and cooking techniques with this dish. If you keep your eyes peeled, a new product will be coming soon with lots of food from this part of the world... Happy spicing!
I made this with soya chunks instead of lamb. Missed out the first bit of lamb cooking, combined red lentils and soaked soya chunks then cooked in the oven. Delicious
Yum - we absolutely love the sound of this veggie version, Iain! Great job!
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Great work, Michele! This looks amazing, and nice job improvising with the rice to get a crust - sounds lovely!