Hey guys! Welcome back! Excited to be here today sharing, yet again another fun Persian-Indian recipe. Today, we are cooking up some Ghormeh Sabzi with a side of achar. Let’s start with achar and what it is. It is a lemon-pickle which for most Indian families is a dinnertime compliment staple. It comes in many forms, but is most commonly known as a chutney. Transforming any meal emitting a fiery, complex, and tangy taste, this condiment can change the dynamic of any dish and is the Indian relish you’ve been missing out on.
Chitra Agrawal, the founder of Brooklyn Dehli which is a small achar company, says “But achar is what Indians really put on everything. It’s an ever-present condiment, like a hot sauce or a Sriracha”. She believes one can add a hint of achar to every condiment including yogurt, tomato sauce, or even a warm roti (round flatbread). Luckily, for us we have the perfect Persian cuisine that could use a little bit of the achar magic. This dish as I have previously talked about before is Ghormeh Sabzi which is a persian herb stew. Many persian commonly eat this stew over a nice piece of (tahdig) which is the pan fried layer of crust at the bottom of the rice pot. The hot stew begins to seeps into the fresh and crispy tahdig. Now as I have said coming from my mothers Indian side achar is a Indian family staple so I came to place it on every single meal. Anytime I add it to a meal it made my taste buds feel like they were dancing. Simply, I took a dollop and ate it with my Ghormeh Sabzi and loved it. I decided I would want to share this trick with you guys since this blog is all about mixing up traditional foods. Next time you are in your local super market pick up a bottle of achar because you never know what could come out of it. Thank you guys so much for tuning in and I will see you next time!!!!!!!- Layla
——achar
——tahdig
Lay's Kitchen 