A flavour sensation in the Persian culinary tradition!
Ingredients (serves 4) 4 portobello mushrooms
300 g rainbow veggie rice (Ardo)
300 g bimi
200 g S'n'S tomatade
50 g harissa paste
50 ml olive oil
White bean hummus:
1 tin white beans (400 g)
40 ml extra-virgin olive oil
2 tbsp diced garlic (Ardo)
Juice of ½ lemon
Finishing & seasoning
Ground sumac
Rock chives (Koppert Cress)
Sea salt
Black pepper
Preparation:
White bean hummus: Pour a splash of olive oil into a saucepan and gently fry the garlic until it starts to brown. Pour into the food processor with the white beans. Blend into a smooth mixture and season with the juice of half a lemon, salt and black pepper. Serve lukewarm.
Blanch the bimi in boiling salted water for 2–4 minutes. Transfer to a bowl of ice water immediately to retain the vivid green colour. Briefly stir-fry just before serving and season with a little salt.
Sauté the rainbow veggie rice in a saucepan with a dash of olive oil.
Harissa oil: Heat equal parts of oil and harissa paste.
Portobello mushrooms: Cut the mushrooms in half and sprinkle with olive oil and salt. Set aside for 30 minutes. Brown in a frying pan with a little oil until done (but with a bite).
Presentation: Scoop some hummus onto a plate and spoon some veggie rice next to it. Top with the fried portobello mushrooms and the bimi.
Finish with the S'n'S tomatade, harissa oil, rock chives and ground sumac.
