Leyli Homayoonfar served up a tasty kabab torsh (lamb with walnuts and pomegranate molasses), borani bademjan (aubergine and yoghurt) with shirazi salad.<\/p>\n
The ingredients for the kabab torsh are: 70g walnuts, finely ground, 3 tbsp pomegranate molasses, 4 garlic cloves, crushed, 1 small onion, roughly chopped, 10g chopped fresh flatleaf parsley, 10g fresh mint leaves, 1 tsp ground turmeric, \u00bd tsp freshly ground black pepper, 1 tsp salt, 1 tbsp olive oil, 1 tbsp lemon juice and 600g lamb leg or rump, cut into 5cm cubes, any bone removed.<\/p>\n
For the borani bademjan: 350g full-fat Greek-style yoghurt, 1 garlic clove, crushed, \u00bd lemon, juice only, 2 large aubergines, charred, flesh removed and chopped, pinch saffron, crushed and bloomed in 1 tbsp water, 2 tbsp olive oil and salt.<\/p>\n
For the shirazi salad: \u00bd large cucumber, finely chopped, 2 ripe tomatoes, finely chopped, \u00bd small red onion, very finely chopped, 10g fresh flatleaf parsley, finely chopped, 10g fresh mint leaves, finely chopped, 1 tsp dried mint, \u00bd lemon, juice only, 2 tbsp olive oil, pinch salt, 1 tsp sumac and 2 tbsp pomegranate seeds.<\/p>\n
To serve: \u00bd lemon, juice only, pinch salt, sprinkle chopped mixed herbs, drizzle pomegranate molasses, drizzle olive oil, 1 tsp dried mint, 2 tbsp walnuts, toasted and crushed and 4 lavash flatbreads, warmed.<\/p>\n