My Persian pickled vegetables, also known as Torshi, are one of my favourite ways to bring my family’s culture to any occasion. A lot of people in the UK enjoy pickles or pickled onions on their charcuterie boards, yet I find my Persian pickled vegetables to be just as popular!

A Little Bit About Persian Pickled Vegetables

If you’ve never heard of Torshi, then you’re about to discover the perfect side dish for all occasions! In many cultures, you will find some variety of Torshi, but I personally take my inspiration from Persian recipes.

In almost every culture blessed by the sour kick of Torshi, families pickle their veggies around autumn. This stems from the tradition of preserving freshly harvested vegetables to enjoy throughout the winter.

Don’t be put off by the sour flavours, either! Torshi is the sort of sour flavour I definitely find myself craving! The word Torshi even comes from the Persian word Torsh, meaning sour with the shoor part meaning salty or the recipe uses a lot of salt.

One of my favourite things about dishes like Torshi is how so many countries have adopted their own version, each slightly different, and it’s this sharing of cultures that makes cooking so powerful. Through our tastebuds, we can cover continents even if we remain in our own kitchens. I have always found sharing food between family and friends has the ability to bring people together more than anything in the world.

My Favourite Dishes to Pair with Shoor

Honestly, I would pair pretty much every meal with Torshi! I find the salty sourness really helps cleanse my palate alongside the main meal and even increases my appetite.

Traditionally, Torshi is eaten with things like stews, yet I find myself adding it to cheese and crackers, sandwiches, BBQ side dishes, and even pasta. I keep Torshi amongst some of my favourite side dishes like, yoghurts, Persian cucumber yoghurt, spinach borani, pickles, pickled cabbages or even different varieties of Torshi!

It’s such a great way to bring another flavour profile to your table without putting in tonnes of effort, especially if you always keep a jar or two handy!

The Ingredients for Shoor

It doesn’t take many ingredients to make a really tasty Torshi your family will love:

Cauliflower: I tend to use cauliflower because it soaks up the flavours of the brine without losing any of its texture.

Carrots: The naturally sweet flavours of the carrots bring an almost sweet and sour vibe to the Torshi that is simply addictive!

Chillies: Pick a variety with a heat level you know you’ll enjoy. There’s no use creating a delicious brine for your pickled veggies if your mouth is too on fire to taste anything!

White Vinegar: Persian Torshi is actually the Torshi with the highest amount of vinegar in the recipe. Other cultures might use more salt or other ingredients for a slightly different take on a classic.

Step by Step:

1. Start by washing all the vegetables thoroughly—no one likes any insect friends sneaking into their snacks! Next, chop the celery, carrots, and cucumbers into bite-sized pieces or slices.
2. You can then start to separate the cauliflower into small florets (my daughter calls them tiny trees!) and peel the garlic cloves until your kitchen repels even the most determined vampire.
3. Sterilize 2-3 jars by giving them a quick boil. Once squeaky clean, let them dry completely. Don’t be tempted to use a teatowel as that can introduce all kinds of nasty bacteria which will spoil your pickles!
4. In a large pot, bring 8 cups of water to a boil and stir in the salt until it dissolves. Afterwards, remove the pot from heat and let the brine cool until it’s warm but not piping hot. You should be able to dip your finger in without any discomfort. This step gives your veggies a super satisfying crunch.
5. Start packing your jars with layers of cauliflower, carrots, celery, and cucumbers. Toss in 2 garlic cloves, 1-2 chillies, and 2-3 branches of fresh dill for that extra punch. Then, continue packing tightly—think of it like Tetris, but tastier.
6. Pour 3/4 cup of vinegar over the veggies into each jar. It’s the magic touch that’ll have these vegetables singing.
7. Once the brine has cooled slightly, (shouldn’t feel hot when a finger is dipped) pour it into the jars until the vegetables are completely submerged, leaving a bit of room at the top. We don’t want a pickle flood.
8. Seal the jars tightly and store them in a cool, dark place. Leave them to pickle for at least two weeks, though the longer you wait, the more flavourful they’ll become.
9. Once your Torshi is pickled to perfection, pop the jars in the fridge to maintain that delightful crunch. Serve alongside your favourite Persian dishes—or with just about anything, really!

Enjoy your Torshi, and remember, the longer it sits, the better it gets!

Frequently Asked Questions

1. Can I use different vegetables in the Torshi Shoor?

Yes, you can definitely use different vegetables in your Torshi! The beauty of this recipe is its flexibility, so feel free to mix and match with what you have on hand. Vegetables like peppers, green beans, radishes, cabbage, or even turnips work beautifully in pickles. Just make sure they’re cut into similar-sized pieces for even pickling. You can experiment with different veggie combinations to suit your taste—it’s all about finding the perfect pickle balance!

2. How long does the Torshi Shoor keep for?

Torshi can keep for up to 1 year or even longer if stored properly in a cool, dark place. The flavour will continue to develop over time, making it even tastier the longer it sits. Once you’ve opened a jar, it’s best to refrigerate it to maintain the freshness and crunch of the vegetables. In the fridge, an opened jar of Torshi can last for several weeks to a couple of months, as long as the vegetables remain submerged in the brine.

3. Can I use different herbs?

Absolutely! You can experiment with different herbs in your Torshi to suit your taste. While fresh dill is a classic choice, other herbs like fresh mint, coriander, parsley, or even thyme can add unique flavours to your pickled vegetables. Just be mindful that stronger herbs, like rosemary or thyme, can be quite potent, so use them sparingly. Mixing herbs can create a more complex flavour profile, so feel free to get creative with your herb selection!

For other tastes of faraway lands or simple savoury snacks, visit my appetisers and snacks page!

If you give my Persian pickled vegetables a try, don’t forget to leave a comment or review on the page! I’m always here to help with any questions you have along the way, and I love hearing your feedback.

Feel free to tag me on Pinterest or Instagram so I can check out your creations—it truly makes my day! Seeing you recreate my recipes inspires me to keep sharing more delicious dishes for you and your loved ones.

Here is always the best place to reach me, and I always enjoy hearing from you!

Love, Nelly

More Delicious Appetisers

• Tameya: Authentic Egyptian Falafel
• Classic Tomato Salsa (Costco Copycat)
• Classic Nachos with Homemade Cheese Sauce
• Authentic Turkish Lentil Soup
• Borani Esfenaj – Persian Spinach Yoghurt Dip

The post Torshi Shoor, the Perfect Persian Pickled Vegetables appeared first on PEANUTSWIRLS.

An Authentic Mercimek Çorbası

History of Turkish Lentil Soup

Lentil soup has been enjoyed in Turkey for centuries, and is a staple dish in Turkish cuisine. Lentils are a widely used ingredient in Turkish cooking, and are often paired with vegetables, herbs, and spices to create flavorful and nourishing dishes. Turkish Lentil Soup, or Mercimek Çorbası, is a simple and delicious soup that is made with red lentils, vegetables, and spices. It is often served with fresh lemon juice and chopped parsley, and is enjoyed as a hearty and warming meal.

Ramadan & Turkish Lentil Soup

Turkish Lentil Soup, or Mercimek Çorbası, has a deep connection to Ramadan, the holy month of fasting observed by Muslims worldwide. During Ramadan, Muslims fast from dawn to sunset, refraining from food and drink during daylight hours. When the sun sets, it is traditional to break the fast with a meal called Iftar.

Lentil soup is a popular dish to serve during Iftar, as it is filling, nutritious, and easy to digest after a long day of fasting. Turkish Lentil Soup is a perfect choice for Iftar, as it is made with red lentils, which are high in protein and fiber, and is flavored with a blend of warming spices that are both satisfying and nourishing.

In addition to being a delicious and comforting dish, Turkish Lentil Soup is also a symbol of generosity and community during Ramadan. It is customary for families and communities to share Iftar meals with one another, and to offer food to those who are less fortunate. Many mosques and community centers also host Iftar meals for members of the community, providing a warm and welcoming space for people to gather and break their fast together.

Deliciously warm and satisfying

Popular Ramadan Soups

There are many different types of soup that are popular during Ramadan, but some of the most common include:

1. Lentil soup – This is one of the most popular soups served during Ramadan. It is made with lentils, onions, garlic, and a variety of spices, and is often garnished with fresh herbs. Arabs make their lentil soup a little different to Turks.
2. Harira – This is a traditional Moroccan soup that is made with lamb, chickpeas, lentils, and a variety of spices. It is often served with dates or sweet pastries.
3. Chicken soup – This is a simple but satisfying soup that is made with chicken, vegetables, and a variety of herbs and spices.
4. Tomato soup – This is a simple but flavorful soup that is made with tomatoes, onions, garlic, and a variety of herbs and spices. You can try my Caramelised Red Onion and Cherry Tomato Orzo Soup (Birds Tongue Soup) with an interesting twist.

These soups are all nutritious, filling, and easy to digest, which makes them ideal for breaking the fast during Ramadan. They are also often served with dates, which are a traditional food eaten during Ramadan to break the fast.

Ingredients for Turkish Lentil Soup Recipe

The ingredients for Turkish Lentil Soup are simple and easy to find. They include red lentils, onions, garlic, potatoes, carrots, tomato paste, red pepper paste (optional), aleppo pepper, cumin, water or meat or vegetable broth, salt, pepper, olive oil, fresh lemon wedges, and chopped parsley.

The Star of the show…

Red lentils are the main ingredient in this soup, and are known for their delicate flavor and smooth texture. They are also high in protein, fiber, and iron, making them a nutritious addition to any meal. Onions and garlic are used to add flavor and depth to the soup, while potatoes and carrots provide a hearty and filling base.

Tomato paste and red pepper paste (if using) add a rich and tangy flavor, while paprika and cumin add warmth and spice. Water or vegetable broth are used to create the broth for the soup, and salt and pepper are used to season it to taste. Olive oil is used to sauté the vegetables and create a rich and silky texture, while fresh lemon wedges and chopped parsley are used to add a bright and fresh finish to the soup.

Preparation for the Red Lentil Soup

The preparation of Turkish Lentil Soup is straightforward and easy to follow.

The steps

• To make the soup, start by rinsing and draining one and half cup of red lentils.
• Then, chop two large onion and six garlic cloves, and peel and chop two medium-sized carrots.
• Heat a quarter cup of olive oil in a large pot over medium-high heat, and sauté the onions and garlic for about two to three minutes, until the onions are translucent.
• Add the chopped carrots, and continue to sauté for another five minutes, until they start to soften.
• Add one tablespoon of tomato paste, one tablespoon of red pepper paste (optional), aleppo pepper, cumin, turmeric salt and pepper to the pot, and stir to combine.
• Then, add the rinsed and drained red lentils to the pot, and stir to combine with the other ingredients.
• Add six cups of water or broth to the pot, and bring the mixture to a boil.
• Reduce the heat to medium-low, cover the pot, and simmer for about 20-25 minutes, or until the lentils and vegetables are fully cooked and tender.
• Optional – Using an immersion blender or a regular blender, puree the soup until it is smooth and creamy. (Be careful when blending hot liquids, and do it in batches if using a regular blender).
• Season the soup more if necessary, add the lemon juice and give it a final stir.
• Serve the soup hot, with more fresh lemon juice and some chopped parsley.

Authentic Turkish Lentil Soup – Mercimek Çorbası FAQ

If you do make this recipe, please take a moment to leave a review, comment or or any questions you may have.
Also tag me on Pinterest or Instagram so I can see your work of art! Not only is it my favourite thing to scroll through and see what you are all making. But it also brings me so much happiness to see my hard work is beneficial to you all 

This is the best place to reach me, and I’d love to hear from you.

Love, Nelly 

Recipes You Must Try

• Authentic Moroccan Harira Soup
• Adasi – Persian Lentil Soup
• Caramelised Red Onion and Cherry Tomato Orzo Soup (Birds Tongue Soup)
• One Pot Sun-dried Tomato Chicken and Orzo
• Zereshk Polo Morgh – Persian Barberry Rice with Chicken
• 4 Ingredient Tahini Pistachio Date Bars
• Hummus Loaded With Shirazi Salad
• Tavuk Döner Kebab and Chips
• Date Baklava Cheesecake
• Classic Turkish Walnut Baklava
• Bamya – Okra Stew
• Aloo Mosama – Persian Dried Fruit Stew with Turkey

The post Authentic Turkish Lentil Soup – Mercimek Çorbası appeared first on PEANUTSWIRLS.

Imagine the delight on your taste buds when you bite into a piece of Pistachio and Pomegranate Turkish Delight! In this traditional Turkish treat, sweet, juicy pomegranate blends with rich, nutty pistachios for a unique combination of flavors.

A Taste of delicious flavours

Turkish Delight History

Also known as “Lokum,” Turkish Delight is a sweet treat that has a long and rich history in Turkey. It originates back to the Ottoman Empire. Royalty and commoners alike enjoyed this dessert regularly during the Ottoman era. Traditionally made with ground pistachios, Pistachio Turkish Delight was a popular variety and boasts a vibrant green color. Pomegranate Turkish Delight, another well-loved variety, uses pomegranate juice for a sweet-tart flavor and deep red color. Today, both Pistachio and Pomegranate Turkish Delight remain staple sweets in Middle Eastern cuisine, cherished and enjoyed in Turkey and worldwide.

What makes Turkish Delight so delicious?

For centuries, people in the Middle East have relished Turkish Delight as a classic treat. Its popularity comes from its combination of sweet, juicy pomegranate and crunchy, nutty pistachios. The mix of these two distinct flavours creates a unique taste experience that’s both subtly sweet and delightfully crunchy. The texture of the treat also contributes to its deliciousness – it’s soft yet chewy, allowing you to enjoy every bite as if it were your first.

Deliciously vibrant and satisfying

Tips for making the best Turkish Delight Pistachio Lokum Recipe

To make the best Pistachio and Pomegranate Turkish Delight, be sure to use a minimal amount of oil or butter when greasing the pan. Too much can cause the treat to become too soft. In addition, timing is key – be sure not to overcook it, as it will also become too soft! Lastly, be sure to let the mixture cool at room temperature before cutting into squares -this will help ensure they keep their form and shape after serving.

The perfect accompaniments for Pistachio and Pomegranate Turkish Delight.

Pistachio and Pomegranate Turkish Delight is the perfect treat to enjoy on its own or as an accompaniment to other desserts. It can be served with a scoop of your favourite vanilla ice cream, dolloped with yoghurt and fresh fruit, or enjoyed with a cold glass of lemonade. If you’re looking for some extra sweet indulgence, try pairing it with baklava for a delicious treat!

Uses of Pistachio and Pomegranate Turkish Delight in recipes.

Pistachio and Pomegranate Turkish Delight can be used in a variety of sweet recipes for a delicious treat. Try crumbling some of the chocolate-covered pieces into your breakfast porridge, or use it as a topping for pancakes or waffles. You could even use it to dress up plain cupcakes, layer it onto richer desserts like ice cream cakes or tarts, or simply sprinkle some on top of other fruity treats like fresh berries in season!

Turkish Delight Benefits

In addition to its delicious taste, Turkish delight has a number of health benefits. The sugar in Turkish delight provides a quick energy boost, making it a great snack to have during a long day. The starch in the mixture helps to slow down the release of sugar into the bloodstream, preventing a rapid rise in blood sugar levels.

Pomegranate, a key ingredient in Pomegranate Turkish Delight, boasts high levels of antioxidants known for their health benefits. Antioxidants help to neutralize harmful free radicals in the body, reducing the risk of chronic diseases such as cancer and heart disease.

The pistachios used in Pistachio Turkish Delight are also high in healthy fats, protein, and fiber, making them a great snack for maintaining a healthy diet. In addition, the nuts are a good source of vitamins and minerals, such as vitamin B6, potassium, and magnesium.

Ingredients

• Granulated sugar
• Cornstarch
• Pomegranate juice
• Rosewater (optional)
• Pistachios and Hazelnuts (optional)
• Desiccated Coconut or Powdered sugar for dusting

Step by Step

In a saucepan, combine the sugar, corn starch and pomegranate juice. Cook over medium heat, stirring occasionally, until the sugar has dissolved.

Once the mixture starts to heat up, whisking continuously, until the mixture thickens. Pour nuts in the saucepan and stir to fully combine.

Pour the mixture into a greased 8×8 inch pan and allow it to cool completely.

Once the mixture has cooled, dust a cutting board with desiccated coconut and turn the mixture out onto the board. Cut the mixture into squares and dust with more desiccated coconut.

Serve and enjoy your delicious Pistachio and Pomegranate Turkish Delight!

Frequently Asked Questions

If you do make this recipe, please tag me on Pinterest or Instagram so I can see! It’s my favorite thing to scroll through stories and see what you are all making.

And of course feel free to leave any questions, comments, or reviews! This is the best place to reach me, and I’d love to hear from you

Other Recipes You Must Try

• Hummus Loaded With Shirazi Salad
• Flourless Chocolate Cake
• Kimchi Fried Eggs With Rice
• Homemade Italian Pizza Dough
• Zaatar Olive Walnut Dipping Oil
• Apple Streusel Handpie

The post Pistachio and Pomegranate Turkish Delight appeared first on PEANUTSWIRLS.

You don’t know salad until you’ve tried it the Shirazi way, a salad that is loved and enjoyed in Iran, my beautiful hometown.

A Taste of the Mediterranean

A Shirazi Salad Speciality

This salad is a must and makes a daily appearance on most Persian lunch and dinner tables. There will also never be a single Persian restaurant in this world who doesn’t serve Shirazi salad. How bold of a statement, i know!? But it is completely true!

I remember my grandmother always grabbing these ingredients from her fridge and sitting down to quickly put this together right before she served lunch or dinner; never using a chopping board either, always free handing it and somehow she would still cut everything into perfect cubes.

After the seasoning is added, along with the juices of the cucumber and tomatoes, you end up with the most delicious juice at the base of the bowl. It is tradition to simply drink this juice and often you will find everyone fighting over it, similar to Tahdig.

Top Tips for your Hummus Loaded With Shirazi Salad Recipe

The biggest tip I can give you when making this Hummus Loaded With Shirazi Salad is cutting your cucumber, tomatoes and onions… unified cutting is the way to go! The best way to get a Shirazi Salad that looks and tastes amazing is to cut the vegetables in unified small cubes.

Fancy mixing it up? Once i’ve perfected my Shirazi Salad, I love to pair it with hummus and a side of pitta bread. Super delicious is an understatement! The way the flavours marinate together, you can’t go wrong.

If you don’t have fresh mint, you can use dry mint, works just at well I used a whole large British cucumber in my recipe but if you’re using Persian cucumber, you can use 4 medium or 3 large ones. Every chef loves to experiment, and i’ve seen Shirazi Salad made in so many different ways, but i’ve made this recipe with a special twist of my own, try it out and let me know what you think.

A beautiful combination of taste and colour

What dishes can be served with Shirazi Salad?

Shirazi Salad is loved by many because of its unique and bold taste. It can be served with many different dishes, which helps so much when you’re thinking about what to put together for a quick fix dinner!

It’s perfect for a quick soup and salad starter, a colourful, beautifully presented Shirazi Salad with a bowl of Chicken and Vegetable One Pot Orzo Soup or my Simple Dal Tadka with Extra Garlic and Chilli. The salad also works perfectly with all types of main courses, you can try it with my quick and easy Sweet Pepper and Dill Salmon with Buttery Dill Rice or with my Persian Ramadan Lamb and Lentil Shami Kofta.

You can also go the extra mile, a taste of Iran and UK with my Classic English Shepherds Pie and a side of appetizing Shirazi Salad.

Ingredients

For the hummus:

• Chickpeas
• Tahini
• Extra Virgin Olive Oil
• Garlic
• Water
• Ice Cubes
• Lemon
• Salt
• Ground Cumin
• White Pepper

For the Shirazi Salad:

• Cucumber
• Tomatoes
• Red Onion
• Lemon
• Mint
• Salt
• Black Pepper
• Olive Oil

Step by Step

To make your hummus from scratch, start by putting the chickpeas in a pot topped with water. Place on medium to high heat and allow to boil for 30 minutes until the chickpeas become so tender and easily soft to squeeze between two fingers. The skin should be easily removed.

To remove the skin, rub the chickpeas lightly between your hands, this loosens the skin. Pour cold water in the pot and all the skin should rise to the surface, at this point you can remove them all. Do this process a few times. you don’t need all the skin removed, just some.

Drain the chickpeas fully and toss the cooked chickpeas in a smoothie blender for the smoothest hummus. Add tahini, cumin, salt, garlic cloves, lemon juice, water and pepper. Puree the chickpeas until there are no pieces or lumps, about 3 minutes.

Add the ice and blend for another 3 minutes until everything is fully blended. You will see that the ice instantly brightens the hummus.

While the blender is running, slowly drizzle extra virgin olive oil in a continuous thin line. This will make your hummus super smooth.

Place the hummus in the fridge to cool down and serve up with an extra drizzle of olive oil.

Be as creative as you want when plating up the hummus to make your Hummus Loaded with Shirazi Salad.

For your Shirazi Salad, chop up the cucumber, tomatoes and onions, uniformly, into small cubes and put them in a bowl.

Add the juice of one lemon, chopped mint leaves, salt, black pepper and a generous amount of olive oil and give it a good mix.

Decorate your hummus with your Shirazi Salad, a side of pitta bread and there you have it.

Serve and enjoy

Why give Shirazi Salad a try?

I may be a little bias when it comes to Shirazi Salad because i’ve been eating it for as long as I can remember, but I can honestly say its one of the most unique salads in terms of flavour and pairs so well with many Persian dishes especially as well as many others, from all over the world.

Shirazi Salad only needs 3 main ingredients, cucumbers, tomatoes and red onions – which are very likely sitting in your pantry now, perfect right!?

The dressing is the perfect mix between sour, herby and fresh! You can of course experiment with the dressing and add other herbs along the way, but keeping it simple like I have done in this recipe is definitely the way to go. Shirazi Salad will always be one of my favourite go-to salads

Frequently Asked Questions

If you do make this recipe, please tag me on Pinterest or Instagram so I can see! It’s my favorite thing to scroll through stories and see what you are all making.

And of course feel free to leave any questions, comments, or reviews! This is the best place to reach me, and I’d love to hear from you

Must Try Recipes

• One Pot Sun-dried Tomato Chicken and Orzo
• Mums Persian Pepper Chicken
• Vegan Roasted Cauliflower Chickpea Coconut Curry
• Baked Aubergine And Chicken Kebab
• Tahini and Pomegranate Brussels Sprouts

The post Hummus Loaded With Shirazi Salad appeared first on PEANUTSWIRLS.

Nearly five years ago now, I tried veganism for the whole month of January and I loved it! But of course living with family at the time who love their meat and not being able to cook for myself at times, I had to go with the flow of what was cooked but I have loved and will always love vegan recipes, they are absolutely delicious.

Satisfyingly Filling Vegan Roasted Cauliflower Chickpea Coconut Curry

A specialty Vegan Roasted Cauliflower Chickpea Coconut Curry

I used to make this Vegan Roasted Cauliflower Chickpea Coconut Curry before I got married and back then, my friends would come to my house to specially eat my homemade vegan food. In Turkey, Iran and the Middle Eastern culture, there are so many vegan dishes and recipes that are used on a day to day basis, like hummus and so many different salads.

This curry is made up of so many homely and healthy ingredients that are put together to give both delicious taste and a beautiful colourful dish to look at and fill your dinner table. Cauliflower florets together with chickpeas and a blend of spices give you a warming vegan curry that is both beneficial and fulfilling. Those two specific ingredients taste so incredible together!

The mix of spices I have used in this recipe are so aromatic and delicious, you will love this recipe and your family and friends will be wanting seconds and thirds

An Appetizing and fulfilling healthy vegtables curry

What each ingredient gives to this curry?

Each and every one of these ingredients play such a major role in taste and added colour to the mix…

Cauliflowers is one of the main and great additions to the Vegan Roasted Cauliflower Chickpea Coconut Curry by soaking up the flavour and add a unique great texture. Chickpeas add more protein to the curry, give it that extra umph of bulk, and go really nicely with the cauliflower florets! The coconut milk adds to the amazing flavour, giving it the overall liquid substance and sweetness.

Overall, the curry is perfect to make – weekends, weekdays and every evening! It’s ready in less than 30 minutes and absolutely delicious

Ingredients

• Cauliflower
• Olive Oil
• Mushroom
• Carrots
• Chickpea
• Chopped Tomatoes
• Ginger
• Coriander
• Onions
• Garlic
• Coconut milk

Step by Step

Start by cutting the cauliflower florets into small pieces. Drizzle with half the olive oil in the recipe and roast in the oven on 180 degrees for about 20 minutes until golden and crispy.

With the remaining oil, sauté finely chopped onions with finely chopped garlic together. Cut ginger into big chunks to incorporate the flavour in the curry but big enough chunks to later remove the pieces from the curry. Add the spices to the pan.

Add the mushrooms and carrots to the pan and sauté again for about 8 – 10 minutes followed by the canned tomatoes and let them cook together for 10 minutes on high heat. Now, add the coconut milk and chickpeas and allow the dish to cook for another 5 minutes.

Throw the cauliflower florets into the mix and cook for an additional 10 minutes.

Plate up the Vegan Roasted Cauliflower Chickpea Coconut Curry and serve with a generous amount of coriandar on top with sides of fresh lemon or lime slices and avocado on the side.

Serve and enjoy

Frequently Asked Questions

If you do make this recipe, please tag me on Pinterest or Instagram so I can see! It’s my favorite thing to scroll through stories and see what you are all making.

And of course feel free to leave any questions, comments, or reviews! This is the best place to reach me, and I’d love to hear from you

Must Try Recipes

• Baked Aubergine And Chicken Kebab
• Tahini and Pomegranate Brussels Sprouts
• How to Make the Perfect Crispy Roasted Potatoes
• Sweet and Savoury Spiced Nuts And Pretzels
• Simple Homemade Sweet Candied Nuts Recipe

The post Vegan Roasted Cauliflower Chickpea Coconut Curry appeared first on PEANUTSWIRLS.

In the Middle East, it feels like dipping oil has been around forever and it’s such a staple in every breakfast table!

Tasty Bread Dipping Oil with a Middle Eastern Twist

What is Zaatar?

Funny story, I don’t think I have ever come across the direct English translation of the word Zaatar or Za’tar! I know it is sometimes referred to as oregano, but in my family, and probably, most of the Middle East, we’ve been brought up knowing Zaatar as.. Zaatar! And having lived in the UK, we still refer to it and will always call it Zaatar!

It is a Middle Eastern herb spice mixture that combines dried oregano, thyme, sumac and toasted sesame seeds with rich and quality extra virgin olive oil. You honestly have to try it to be able to understand just how herby and exotic the flavour is – it’s the perfect mix between nutty and crunchy but also savory. It’s absolutely delicious!

Not only does it fulfill taste buds but it also one of the healthiest mix of spices you didn’t know you needed, containing vitamins A, C, E and K.

What can I do with Zaatar Olive Walnut Bread Dipping Oil?

The explosive mix of this Bread Dipping Oil is a fantastic appetiser and can be served for breakfast, lunch and dinner! There is nothing better than dipping a crunchy, grilled, chunky piece of bread into this full of flavour dipping oil first thing in the morning – it’s indescribable.

Zaatar Olive Walnut Bread Dipping Oil is simply good quality extra virgin olive oil with a combination of delicious spices to make everything taste that little bit better. You can rub the dipping oil on your chicken pieces before roasting them in the oven, or as a topping for your fresh fish or sprinkled on top of any vegetables and potatoes, ready for the oven.

It can be eatan alone as a dip, or made into a sandwich, or the perfect topping on starter dishes like Hummus – very traditional in the Middle East!

Check out my video to get the perfect consistency for your Zaatar Olive Walnut Bread Dipping Oil

There’s so much you can do with this Zaatar Olive Walnut Bread Dipping Oil

Ingredients

• Zaatar
• Dried Mint
• Parsley
• Olive Oil
• Walnuts
• Olives
• Lemon

Step by Step

Start by chopping up the parsley, walnuts and olives very finely and mix together in a dish.

Add the zaatar and dried mint spices.

Top with the lemon juice and olive oil and you’re good to go. When adding oil, bare in mind the consistency of your mix – you want it to be thick enough so you get a good taste of the herb mix but with enough olive oil to soak the herbs.

Serve and enjoy

Frequently Asked Questions

If you do make this recipe, please tag me on Pinterest or Instagram so I can see! It’s my favorite thing to scroll through stories and see what you are all making.

And of course feel free to leave any questions, comments, or reviews! This is the best place to reach me, and I’d love to hear from you

Must Try Recipes

• Tahini and Pomegranate Brussels Sprouts
• How to Make the Perfect Crispy Roasted Potatoes
• Sweet and Savoury Spiced Nuts And Pretzels
• Simple Homemade Sweet Candied Nuts Recipe
• Easy To Make Homemade Chocolate Bark

The post Zaatar Olive Walnut Bread Dipping Oil appeared first on PEANUTSWIRLS.

There is no doubt that you will impress everyone at your dinner table with this recipe! Your family will definitely ask for these Brussels Sprouts to be made more often, and to prove just how delicious they really are, my sister absolutely loved it, and shes a food expert!

Ready to dig in?

Why You Must Try it Now

It is a very impressive dish that you can add to your Christmas table.

This recipe is a must. The taste is very rich, the pomegranate molasses and tahini complement each other well and they bring out the flavor of the brussels sprouts.

The Brussels sprouts are cooked to perfection!.

Brussels sprouts are seasonal, so if you want to enjoy the authentic taste, use fresh ones.

There are many recipes out there in regards to brussels sprouts, but not many have my special twist! This is how I personally like to enjoy it.

I wanted to turn brussels sprouts Middle Eastern, that’s why I have used some of the boldest ingredients that are particularly enjoyed in the Middle East like pomegranate molasses, pomegranate seeds, coriander, and tahini.

What is Tahini?

Tahini is basically sesame seeds made into a paste. It is very popular in the Middle East and is usually used to make sauces and salad dressings. It is enjoyed with so many recipes like this Tahini Walnut Aubergine Dip with Crispy Butter Beans and 4 Ingredient Tahini Pistachio Date Bars.

Pro Tips

Serve your Tahini and pomegranate brussels sprouts with a filling roast dinner.

Make sure to use good quality pomegranate molasses, tahini, and olive oil for best results.

Cook brussels sprouts until tender. If overcooked, they will be bitter and mushy.

The best oven-roasted Brussels sprouts

Frequently Asked Questions

Ingredients

• Brussels sprouts
• Shallots
• Olive oil 
• Pul Biber (Aleppo pepper)
• Tahini 
• Pomegranate molasses 
• Garlic powder
• Salt
• Coriander

Step by Step

First, start by cutting the ends of your brussels sprouts, clean the outer layer really well and chop it in half. Place them onto a lined baking sheet.

After that, add chopped shallots, tahini, garlic powder, salt, pul biber (Aleppo pepper), and a branch of thyme.

Next, throw all of the ingredients onto the tray and massage everything really well with tahini, olive oil, pomegranate molasses, and spices. Pull the leaves of the rosemary from the stocks and add them to the tray.

Lay your ingredients flat and bake for 30 minutes at 170 degrees. Once baked, it doesn’t necessarily need to be crispy, just well-cooked.

Finally, bring it out and serve it on a dish. Garnish with pomegranate seeds, chopped coriander and enjoy!

If you do make this recipe, please tag me on Pinterest or Instagram so I can see! It’s my favorite thing to scroll through stories and see what you are all making.

And of course feel free to leave any questions, comments, or reviews! This is the best place to reach me, and I’d love to hear from you

Must Try Recipes

• How to Make the Perfect Crispy Roasted Potatoes
• Sweet and Savoury Spiced Nuts And Pretzels
• Simple Homemade Sweet Candied Nuts Recipe
• Easy To Make Homemade Chocolate Bark

The post Tahini and Pomegranate Brussels Sprouts appeared first on PEANUTSWIRLS.

Once you start with the first one, you will not be able to stop until the whole bowl is empty, and that’s ok… it is the festive season after all. Not only does it taste amazing, but it is also super easy to make. Let us not forget to mention that its tempting smell will fill the house and will certainly make you go nuts!

Why You Will Love Sweet Candied Nuts Recipe

This mouth-watering Homemade Sweet Candied Nuts is the ideal snack to enjoy when guests are over. Also, it is the perfect addition to your cheese board to give it a fun sweet twist and can be a great topping for ice creams, rice dishes, and even salads.

Other than that, it can be considered as a great option for holiday gifts to your loved ones. What better way is there to express your love and appreciation to friends and family than through these crunchy golden Sweet Candied Nuts!

It is also really time friendly since it can be prepared ahead of time and stored in airtight containers until ready to be served, making it just so convenient!

Sweet Candied Nuts can last anywhere between 1 to 2 weeks if placed in room temperature and up to 2 months, if placed in the freezer. Perfect!

Bake the world a better place

Different Flavours To Candy Nut With

Caramelised nuts: This method requires less than 10 minutes to be prepared and only needs 4 ingredients: any type of nuts that you like, granulated sugar or brown sugar, cinnamon and butter. It tastes great especially when made with cashews, walnuts and pecans.

Honey-Roasted nuts: It tastes somewhere in between salty, sweet and spicy. This explosive taste combo will make your start and not want to stop! Any type of raw and unsalted nut can be used in this recipe and you can play around with the seasonings depending on your own preferences and liking.

Orange Candied Nuts: Mixing orange in with the nuts adds a new amazing taste. This type of candied nuts will astonish your guests with how good it tastes!

Rosemary Roasted Nuts: The ingredients of this recipe are super easy to get and the taste of it will leave you wanting more. Good thing that the steps to prepare it are so simple!

Ingredients

• Pecans
• Walnuts
• Almonds or almond flakes
• Maple Syrup
• Brown Sugar
• Melted butter
• Cinnamon
• Salt flakes
• Nutmeg

How to make Sweet Candied Nuts

First, start by placing a parchment paper on a tray or a baking sheet and add the pecans, walnuts and almonds to it.

Add the maple syrup and melted butter to the nuts and mix well. Then, sprinkle the brown sugar, cinnamon, salt flakes and nutmeg gradually to give it some delicious flavor.

Then, mix all the ingredients well together and flatten them on the parchment paper in a way that they do not over lap each other, in order for all the ingredients to bake equally in the oven.

Place the tray inside the oven and bake until golden, crunchy and glazed.

Serve and enjoy

The delicious mix of all time

Frequently Asked Questions

If you do make this recipe, please tag me on Pinterest or Instagram so I can see! It’s my favorite thing to scroll through stories and see what you are all making.

And of course feel free to leave any questions, comments, or reviews! This is the best place to reach me, and I’d love to hear from you

Recipes You Must Try:

• Festive Holiday Honey Nut Gift Jar
• The Best Simple Cookie Dough Recipe
• Caramelized Fruit and Cheese Dip
• Homemade Gluten-Free Reese’s Peanut Butter Bars
• Date Baklava Cheesecake

The post Simple Sweet Candied Nuts Recipe appeared first on PEANUTSWIRLS.

Here I used Christmas tree shaped Garlic and Onion pretzels, maybe the festive season took over a little, but you can use any shape or any type of pretzels you like

A delicious mix of Nuts and Pretzels

The Benefits of Nuts

Nuts are known to be healthy and actually essential in a well balanced diet. They are a good source of protein and regularly eating nuts has so many healthy benefits as they contain many substances needed by the body.

Nuts contain fats and we usually get the impression that this is a bad thing but its the opposite! They are mostly healthy unsaturated fats which help to lower bad cholesterol levels.

The best thing about it is that it doesn’t matter which nuts you choose to eat, they each come with their own health benefits. Walnuts for example are known to contain higher amounts of omega-3 fatty acids, while almonds or macadamia nuts are quite heart healthy.

Just like this recipe, you can mix and match any type of nuts you like!

Why Sweet and Savoury Spiced Nuts And Pretzels is the ideal recipe?

This recipe is so simple, and I am sure you’ll agree when you place at the recipe card below. It’s so quick to put together, very minimal steps and the oven does all the work. Perfect, right!?

What’s better is that you end up with enough Sweet and Savoury Spiced Nuts And Pretzels to serve your friends, family and any guests you have over. There’s plenty to go around

December is known for celebration and family gatherings, and as much as we love it, being the host and having to think about what to serve does take time and a lot of effort. All you have to do with this recipe is mix your roasted nuts with your spices and pop in the oven, giving you enough time to get dressed, ready to greet your guests. Alternatively, I like to make them weeks ahead at times and store them in an airtight container in my pantry. Then just like that, I have the perfect snack to take along to any gathering or put out when guests come around.

The perfect snack bowl

The Holiday Season

What do you love most about the holiday season? There are so many different things to love about December, the snow, the festive lights, the warm hot chocolate or the delicious snacks and gifts to go round.

During this time of year, I love to make a big batch of this Sweet and Savoury Spiced Nuts And Pretzels recipe to have readily available for friends and family who come over and also something for my husband, my son and myself to enjoy on our family nights. What I also love to do is package them as little gifts to give out. They make the perfect, most thoughtful gifts and I have received nothing but love for them.

Keep a look out for my Budget friendly, Make yourself Gift Guide coming to the blog this December, with so many easy and thoughtful ideas.

Ingredients

• Pretzels
• Maple Syrup
• Soya Sauce or Tamari Sauce
• Smoked Paprika
• Chilli Powder
• Salt
• Melted Butter
• Nuts (your preferred choice)
• Rosemary

Step by Step

Put only the nuts in a flat baking into the oven to roast for about 20 minutes on 175c fan. You can use any nuts of your choice, I used cashews, almonds and pecans.

Once roasted, bring the tray out the oven and add the melted butter, spices, maple syrup, soy sauce, rosemary and pretzels.

Mix them really well to combine all the spices, sauces and nuts together. Put the tray back into the oven to bake for another 10 – 15 minutes and there you have it!

Your very own Sweet and Savoury Spiced Nuts And Pretzels, serve and enjoy!

Frequently Asked Questions

If you do make this recipe, please tag me on Pinterest or Instagram so I can see! It’s my favorite thing to scroll through stories and see what you are all making.

And of course feel free to leave any questions, comments, or reviews! This is the best place to reach me, and I’d love to hear from you

Recipes You Must Try

• Simple Sheet Pan Spatchcock Chicken and Chips
• Simple Homemade Oxtail Soup
• Tahini Walnut Aubergine Dip with Crispy Butter Beans
• Festive Holiday Honey Nut Gift Jar
• Caramelised Cabbage and Leek Turkish Borek

The post Sweet and Savoury Spiced Nuts And Pretzels appeared first on PEANUTSWIRLS.

It’s not only a healthy breakfast recipe but also a snack for after lunch or dinner, packed with whole grains, fiber and naturally sweetened for that added delicious taste!

A delicious treat for the eyes and the soul

Health Benefits all Round

Oats are one of the healthiest grains on this earth! Not only are they gluten-free, they are also the ideal source of vitamins, minerals, fiber and antioxidants.

As much as I would love to find it, there is no magic ingredient to help with weight loss! But, oats can support a healthy weight loss diet by providing all the necessary vitamins and minerals whilst limiting your hunger. The fiber in oats help keep you satisfied and full between meals.

Baked oatmeal is an easy and quick dish, perfect for breakfast. It is rich in fiber, which promotes fullness for the most part of your day, making it much easier to plan around your day, especially for full time working mums.

It’s also a source of Vitamins B and E, and minerals such as magnesium.

Easy Homemade Pumpkin Puree

Have you tried my Butternut Squash Mac and Cheese? Or maybe my Homemade Pumpkin Spice Cinnamon Rolls as a dessert? These two recipes have my Homemade Pumpkin Puree in common and it is so quick and easy to make, in just a few simple steps.

Cut the butternut squash in half and clean it from seeds. We can skip the hard step of cleaning the seeds by actually baking the squash! What you’ll need to do is turn you squash face down onto the tray and bake it for 45 minutes on 220º, or until you feel your pumpkin is fork-tender. The pumpkin should be a nice and light golden brown colour when done. With a large metal spoon or an ice cream scoop, you can easily scrape out the seeds. Scoop out the flesh and enjoy!

Actually, the same process can be used for the round pumpkins. Store in the fridge for up to 1 week or freeze for up to 3 months in an airtight container.

A quick, easy and healthy recipe, all in one!

Is this oatmeal bake the way to go?

You may feel the same since the pure fact that your reading this is because you’re into food content. But for those who are less into cooking and more into eating it, do you find that making your breakfast can be a whole lot of effort that you don’t have time for?

On early work days and during the darker months of the year, that’s a big yes for me!

It was exactly that thought that brought about this hearty Blueberry Pumpkin Baked Breakfast Oatmeal. While it took less than 10 minutes to put together and 30 minutes to bake, it ended becoming a rather fulfilling breakfast for almost the entire week. Though, I may also add that it makes a decadent dessert too

While enjoying this through the week and facing a much more manageable workload in the kitchen end, it was in that moment that I reminded myself, it’s always about working smarter not harder!

Frequently Asked Questions (FAQs)

Ingredients

• Oats
• Oat milk
• Pumpkin puree
• Cinnamon
• Nutmeg
• Salt
• Maple Syrup
• Blueberries
• Flaxseed
• Baking powder

Step by Step

This recipe is so easy to make in just a few easy steps

Start, by mixing your dry ingredients in the dish you will bake in. Your dry ingredients are the oats, cinnamon, nutmeg, salt, ground flaxseed, and baking powder.

Mix your wet ingredients, oat milk an maple syrup, and add to the mixture.

Add your prepared pumpkin puree to your mixture and mix well.

Mix all the ingredients well and add your blueberries as the final ingredient.

Once all ingredients are mixed in well, put your dish in the over at 170 degrees for about 20-30 mins and you’re good to go.

Top Tips on making your Blueberry Pumpkin Baked Breakfast Oatmeal With Simple Icing

I know i’ve said this many times, but I can’t stress enough how easy it is to make this Healthy Blueberry Pumpkin Baked Breakfast Oatmeal With Simple Icing! It’s a delicious breakfast or snack bar to make ahead of time, and here are a few tips to make life even easier!

Make your oatmeal during the weekend and refrigerate for up to 5 days to last you the entire week. You can choose to use quick oats, which actually cook much faster, but because of their texture, they soak up more moisture and can dry out the baked oatmeal.

A top tip is not to combine the wet ingredients with your dry ingredients until you’re ready to bake. And simply, double the quantity to make a bigger batch ready for more guests!

If you do make this recipe, please tag me on Pinterest or Instagram so I can see! It’s my favorite thing to scroll through stories and see what you are all making.

And of course feel free to leave any questions, comments, or reviews! This is the best place to reach me, and I’d love to hear from you

Ready to try other pumpkin recipes this Autumn?

• Butternut Squash Mac and Cheese
• Homemade Pumpkin Spice Cinnamon Rolls

Or delicious snack recipes?

• Caramelized Fruit and Cheese Dip
• Classic Tiramisu Recipe
• Homemade Gluten-Free Reese’s Peanut Butter Bars
• Date Baklava Cheesecake

The post Blueberry Pumpkin Baked Breakfast Oatmeal With Simple Icing appeared first on PEANUTSWIRLS.