VEGAN GHABLI PALAO (Afghan)
Boil a large of of water and add rice when boiling. Cover to simmer. Heat a pan over medium heat, add oil then grated carrots. Fry for few minutes then add the raisins and saute. Cover and leave aside.
Drain the cooked rice in a colander or strainer. Heat a pan over medium heat and add a little oil. Pour in the drained rice. Top with the sauteed carrots and raisins. Then sprinkle the pistachios and almond on top. To add some aroma to the dish, add a little cumin. Cover the pot with a lid and let it simmer for about 15 minutes on low heat. Dish out and serve with salad.
IRANIAN PLUM AND QUINCE STEW
2 quinces, chopped into chunks
5 tomatoes, pureed
2 carrots, chopped into chunks
15 small dried plums
3 medium potatoes, chopped into chunks
1 onion, chopped
250g tofu cut into 1″ cubes
saffron, mixed with a little water
black ground pepper
Add about 2 tbsp oil in a deep saucepan over medium heat. Add onions and fry for few minutes. Add the tumeric powder and pepper. Continue to fry for few minutes. Blend the tomatoes separately in blender then add to the onion mixture in saucepan. Fry until the tomatoes turn deep red then add the rest of the vegetables and plums. Let it simmer for a while.
Heat a frying pan over medium heat. Add about 2 tbsp oil, then add the tofu. Fry the tofu for few minutes then add the saffron liquid. Add the tofu mixture to the vegetable stew in the previous saucepan. Add 1/2 cup of water to the mixture and turn the heat down. Finally add the salt and cinnamon. Cover and simmer for 15 minutes. Transfer to a plate and garnish with coriander.