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If You Like Baklava, You’ll Love This Fragrant Persian Cake

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Image
Serious Eats / Nader Mehravari Baklava is indispensable to the Persian culinary landscape, just as it is to other baklava-loving cultures from Armenia and Azerbaijan to Lebanon and Syria and over to Turkey and Greece. The most common iterations of traditional baklava feature layers of buttery phyllo dough and nuts drenched in simple syrup or honey. And if you are a fan of traditional baklava—regardless of the cultural origin of the particular iteration—you will likely agree with me that the process of making this crunchy and nutty dessert is a bit involved, and can be intimidating to make for those less acquainted. But this Persian baklava–inspired cake—a confection that’s well known throughout the Persian diaspora—is a great way to enjoy the best qualities of baklava, within a simpler-to-prepare cake. While this rich, dense, syrupy cake is less complicated to prepare than baklava, it still delivers the aromas, flavors, textures, and appearance that should satisfy most baklava ...
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Braised Prawns

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Braised Prawns


Ingredients:

600g shrimp, cleaned and deveined

5 tbsp oil

1/3 cup ginger, sliced

1/3 cup onion, sliced

1 tbsp sugar

3 cloves garlic, minced

1.5 tbsp soy sauce

2 tbsp cooking wine

1/4 tsp white pepper


How to make:

Clean and devein shrimp, make a shallow cut in the back.

To fry: Heat oil in a large pot over medium-high heat. Add shrimp and fry until golden brown. Add ginger, garlic and shallots, fry until fragrant.

To make sauce: In a small bowl, combine white pepper, sugar, soy sauce and sherry wine. Pour sauce over shrimp and fry.

Brise: Cover the skillet and reduce heat to low for 5 minutes.

Serve: Transfer the shrimp to a serving plate and garnish with scallions. Serve with steamed rice or noodles.

Add vegetables: For a more complete meal, include vegetables such as broccoli, mushrooms, or bamboo shoots.

Add chili flakes or hot sauce for spice.




* ᴄʀᴇᴅɪᴛ ᴛo ᴛʜᴇ ʀᴇsᴘᴇᴄᴛɪᴠᴇ ᴏᴡɴᴇʀ *


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