I’m obsessive about these candy treats: mushy, sticky, full of dried fruit, nuts and seeds, and sweetened with banana and honey, these irresistible granola bars are good for once you’re craving one thing candy however nonetheless need one thing comparatively wholesome; in addition they work properly as a lightweight breakfast with a mug of scorching tea or espresso. Kuku, in the meantime, is without doubt one of the bedrocks of Iranian delicacies, and is the Persian phrase for these dense, crammed frittatas which might be typically served as a sandwich filling with sliced tomato and crunchy, salty pickles.Apricot, pistachio and tahini granola bars (pictured high)These hold in an hermetic container for about three days, and have a tendency to go softer and chewier after 24 hours, so they’re nice for making forward. I exploit a 16cm-square baking tin.Prep 5 minCook 45 minMakes 6-8 bars175g jumbo rolled oats125g dried apricots, roughly chopped50g pistachios1 tbsp pumpkin seeds1 tbsp sunflower seeds1 tbsp sesame seeds1 tbsp milled flax seeds1 tsp floor cinnamonSalt75g coconut oil, or butter65g mushy darkish brown sugar60g tahini3 tbsp honey, or maple syrup1 ripe banana, peeled and mashed1 tsp vanilla extractHeat the oven to 180C (160C fan)/350F/gasoline 4, and line a small baking tin with greaseproof paper. Combine the oats, apricots, pistachios, pumpkin seeds, sunflower seeds, sesame seeds, flax seeds, cinnamon and a quarter-teaspoon of salt in a big bowl.Soften the coconut oil in a small saucepan on a low warmth, then stir within the brown sugar till that, too, melts. Take off the warmth and stir within the tahini, honey, mashed banana and vanilla, then stir the nice and cozy substances into the dry substances till properly mixed.Press the oat combination into the lined tin, then bake for 30-35 minutes, till golden brown. Take away and go away to chill utterly earlier than slicing into bars.Aubergine and barberry kukuThis makes use of aubergine, however courgette can simply be subbed in as an alternative. It’s full of the basic Iranian substances of saffron, turmeric and barberries – small, sharp, dried berries that add a beautiful tang; supply them in bigger supermarkets, Center Jap grocers or on-line. Kukus might be eaten with a salad, as a part of a picnic or meze, or stuffed into pockets of pitta for a snack.Prep 10 minCook 50 minServes 43 medium aubergines, peeled and reduce into 3cm items Vegetable oilSalt1 pinch saffron strands1 pinch sugar1 medium onion, peeled and chopped1 fats garlic clove, peeled and crushed6 giant eggs½ tsp floor turmeric½ tsp floor cumin1 tbsp plain flour1 tsp lemon juice2 tbsp barberries1 giant handful coriander leaves, finely choppedHeat the oven to 200C (180C fan)/390F/gasoline 6. Unfold the aubergines on a big baking sheet, drizzle with three tablespoons of oil, sprinkle with a teaspoon of salt and toss to coat. Roast for 20 to 25 minutes, or till utterly mushy, then take away and go away to chill.In the meantime, grind the saffron and sugar in a mortar, add a tablespoon of just-boiled water and go away to steep for 5 minutes.Put two tablespoons of oil in a medium oven-safe pan on a medium warmth. As soon as it’s scorching, add the onion and cook dinner, stirring, for quarter-hour, or till mushy and brown. Add the garlic, cook dinner for 2 minutes extra, then tip right into a bowl and go away to chill.In a big bowl, whisk the eggs, saffron combination, turmeric, cumin, flour, lemon juice and a half-teaspoon of salt, then fold within the barberries, coriander, roast aubergine items and fried onion.Pour two tablespoons of oil into the identical pan on a medium warmth. Tip within the kuku combination, cowl and cook dinner for eight to 10 minutes, till simply cooked by way of. You need it largely set and puffing up a bit on the sides.Activate the grill, then end off the kuku below the grill till it’s set and golden brown on high. Go away to chill to room temperature, then slice into thick triangles to serve.
These recipes are edited extracts from Sabzi: Contemporary Vegetarian Recipes for Each Day, by Yasmin Khan, printed by Bloomsbury Publishing at £26. To order a replica for £23.40, go to guardianbookshop.com
