Jan
09

Herb Part:

1 bunch of parsley

1 bunch of coriander

6 scallions

6 middle size leaves of Romaine Lettuce

1 cup of pomegranate seeds

¼ cup of extra virgin olive oil

Lemon juice, salt, black pepper to taste

Creamy Part:

1 small zucchini

½ cup of soaked cashews (at least for 2 hours)

1 ts of saffron soaked in ½ cup of filtered water

1 clove of garlic

2 Ts (or so) of psyllium husk

Lemon juice, salt to taste

Start by soaking saffron to get saffron water for the creamy part.

Chop finely herbs and scallions, chop coarsely Romaine lettuce, and mix with olive oil, lemon juice, black pepper and pomegranate seeds.

Use Vita-Mix to blend until creamy peeled zucchini, cashews, garlic, lemon juice, salt and saffron water (saffron threads removed). Taste, adjust the seasoning.

Fold in saffron threads and psyllium husk to have the texture of cooked custard. It should be creamy, but not runny.

Fold in creamy part in herb part.

Fill quiche tarts with Persian filling and top with extra pomegranate seeds and saffron threads for impressive presentation.

Keep well in the refrigerator for a couple of days, after that the tart gets soggy at the bottom. If kept separately and assembled before consumption, the filling keeps well for 4 days, and tarts keep well in a cool place for at least 2 weeks.

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