String beans with tamarind

Eggplant caviar

• 400 GRAM STRING BEANS, cut and cooked 5 minutes
• 1/2 TSP CUMIN SEED
• 1/2 TSP CURCUMA POWDER or FRESH ROOT
• 2 RED PEPPERS, chopped
• 2 TBSP TAMARIND PULP
• 2 TSP SUGAR
• PIECE OF GINGERROOT, in thin strips

• 1 EGGPLANT
• 2 CLOVES GARLIC, chopped
• 2 TBSP VINEGAR
• HANDFUL MINT, chopped
• HANDFUL LEMON BALM, chopped
• 1/2 TSP CINNAMON

Soak the tamarind half an hour in hot water and push the water out. Stir fry the cumin seeds and pepper three minutes, add the string beans and stir fry 3 minutes more. Add the tamarind pulp and the remaining ingredients and heat for one minute more.

Bake the eggplant half an hour in the oven at 200 degrees Celsius. Peel the eggplant and chop it very finely. Mix with the other ingredients and add fresh milled pepper and salt to taste.

Inspired by the book "What's cooking in Kabul" by the United Nations Women Association 1998.

This is a recipe from Iran. On or close to 21 March, the Iranians and many other countries around them celebrate Nowruz (meaning "New Day"). People also call it "Persian New Year" and it is said to be invented by Zoroaster. Click on culinary calendar for more links between cooking and worldwide celebration.