Hey there, fellow foodies! Today, I’m thrilled to share with you one of my favorite Middle Eastern-inspired dishes – Vegan Bazargan!
This hearty and flavorful dish is a staple in Persian cuisine, and it’s packed with a delicious blend of spices, grains, and veggies.
Whether you’re a seasoned chef or a kitchen newbie, this recipe is sure to become a new favorite in your culinary repertoire. So, let’s dive in and whip up some vegan comfort food goodness!
STEP BY STEP HOW TO MAKE VEGAN BAZARGAN
Ingredients:
FOR THE BAZARGAN:
- 1 cup of buckwheat
- 2 cups boiling water
- 1 medium cucumber, diced
- 2 medium tomatoes, chopped
- 1 medium red onion, finely chopped
- 1/2 cup fresh parsley, chopped
- 1/4 cup fresh mint, chopped
- 1/4 cup olive oil
- Juice of 1 lemon
- Salt and pepper to taste
FOR OPTIONAL TOPPING
- Pomegranate seeds
- Toasted and chopped walnuts
- Extra mint leaves
Directions:
PREPARING THE WHEAT:
- Place the kibbeh wheat in a large bowl.
- Pour the boiling water over the wheat, cover and leave to rest for about 30 minutes, or until the wheat has absorbed all the water.
- After resting, fluff the wheat with a fork to separate the grains.
ASSEMBLING THE SALAD:
- In a large bowl, mix the prepared wheat, cucumber, tomatoes, red onion, parsley and mint.
- Drizzle the salad with olive oil and lemon juice.
- Season with salt and pepper to taste.
- Mix well to ensure that all the ingredients are well combined.
OPTIONAL TOPPING:
- Garnish the salad with pomegranate seeds, toasted walnuts and extra mint leaves.
SERVE:
- Let the salad rest for a few minutes to allow the flavors to develop.
- Serve at room temperature or chilled.
And there you have it – a mouthwatering bowl of Vegan Bazargan that’s as comforting as it is delicious.
Whether you enjoy it as a hearty meal on its own or pair it with your favorite sides, this dish is sure to satisfy your taste buds and warm your soul.
So, gather your ingredients, fire up the stove, and get ready to enjoy a taste of Middle Eastern cuisine right in your own kitchen!
