Iranian cuisine offers a variety of new flavors and ingredients that can liven up your culinary repertoire without needing to know any new skills in the kitchen. This Persian Sauce does just that. It is a fruit sauce similar to a chutney that has dried Apricots & Dates, Pomegranate and Orange with aromatics of Anise and Saffron. This Middle Eastern condiment pares well with Rice, Fish, Chicken, or Meats. I enjoy it with pita bread and Cheese as a light lunch or snack.
4 Cardamon Pods
1/2 teaspoon ground Cloves
5 Saffron Threads
3 Tablespoons Pistachio nuts
1 Tablespoon toasted slivered Almonds
6 finely chopped dried Dates
3 finely chopped dried Apricots
1/4 teaspoon Anise extract or Pernod
2 Clementines (juiced and zest from one)
1/4 teaspoon Red Pepper flakes
2 Tablespoons fresh Mint
Salt and Pepper
In a food processor, grind up the Cardamon Pods, Cloves and Saffron until it is a fine powder.
Add the Pistachio Nuts & Toasted Almonds and pulse in the food processor until the nut meats are rough chopped and blended with the spices.
Place into a bowl the chopped dried Fruits, Pomegranate Seeds, Anise (or Pernod), Clementine Juice and Zest, Red Pepper, Mint, Salt and Pepper to taste.
Blend well to combine.
So many flavors together make for a unique condiment, creating many was of adding a twist to a simple dish.