Paludeh Garmac

This typical Persian dessert is great for a dinner party as it looks spectacular and is easy to make. Not to mention that it is syn free. That is, I am assuming rose water is syn free, I can't find it in the book or on line. The original recipe also added grapes, though in all honesty, I forgot to add them! Husband even bought some grapes this morning especially for it. Just as well in one way, as the mix (without the grapes) was just the right amount to fit into the empty melon shells. 

 

Serves 2

Syn Free on Extra Easy

1 small melon

1 peach

a handful strawberries

½ tbsp rose-water

juice of half a lemon

½ tbsp sweetener

Using a melon baller, scoop out the flesh from the melon, leaving the skin intact. With a spoon, scrape out the rest and set the skins aside. Chop the strawberries, leaving two for decoration. Remove the stone from the peach and chop. You can peel it if you wish – I didn't as I like the texture of the skin. Mix all the fruit together, add the lemon juice, rose-water and sweetener. Mix well to combine, then serve in the melon skins, decorated with the whole strawberry. 

 

Khoresh Ghormeh Sabzi

A good friend and colleague was married to an Iranian for over 20 years, and this was her signature dish when entertaining. I fell in love with the subtle flavours and have since cooked it several times myself at home. Visiting Iran in 2007 we were lucky enough to be served this in a private home, and being taught how to cook it by the hostess.

You can buy dried ghormeh sabzi mixed herbs at Bristol Sweetmart, but failing that, use a mixture of chives, parsley, turmeric leaves and coriander.

Khoresh Ghormeh Sabzi

Serves 2

Syn Free on Extra Easy

300g lean stewing beef

2 onions

½ cup ghormeh sabzi

½ tsp turmeric

1 tsp cinnamon

1 tin of red kidney beans

flavoursome stock

Sauté the onion in a little Fry Light for a few minutes, then add the beef and cook, ensuring that the meat is nicely browned all over. Add the herbs and spices and enough stock to cover, then simmer over a very low heat for half an hour. Add the drained kidney beans and simmer for a further 30 minutes. Serve with rice and vegetables of your choice. 

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