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Kabob Sabzijat

From Vegetarian & Sea Savors For Persian Cooking (2016).

Source and licence

From Vegetarian & Sea Savors For Persian Cooking (2016), printed page 8, digitised by the Internet Archive: https://archive.org/details/BOOKVegSeaSavors_201606

Read the original http://creativecommons.org/publicdomain/mark/1.0/

What was changed: Read by machine from the book's scanned text into ingredients and method. The title's capitals were tidied; spelling and scanning errors are left as they are.

From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.

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Ingredients

Method

  1. 1/2 Kg Of Pumpkins, Courgettes, Eggplants , Carrots, Cauliflowers, Broccolis, Onions, Mushrooms, Peppers And Tomatoes.
  2. 4 Tablespoons Sunflower Oil.
  3. One Teaspoon Sugar.
  4. One Teaspoon Mango Powder.
  5. Four Tablespoons Light Soy Sauce.
  6. Salt And Pepper As Required.
  7. 1/2 Teaspoon Zarchubeh(Turmeric) .
  8. 1/2 Teaspoon Zireh(Cumin).
  9. 1/2 Teaspoon Darchin(Cinnamon) .
  10. One Teaspoon Geshniz (Coriander) Powder.
  11. kabob sabzijat cut the vegetable;
  12. pumpkins, courgettes, eggplants , carrots, cauliflowers, broccolis, onions, mushrooms, peppers and tomatoes into 3 centimeter pieces.
  13. mix in a deep bowl;
  14. four tablespoons light soy sauce, 4 tablespoons of sunflower oil, one teaspoon mango powder, 1/2 teaspoon zarchubeh(turmeric), 1/2 teaspoon zireh(cumin), 1/2 teaspoon darchin(cinnamon), one teaspoon geshniz (coriander), salt and pepper as required, marinade all the cut vegetables to cover all surfaces, leave for about one hour.
  15. use wooden skewers and lineup the cut pieces, starting with vegetables in any suitable order, heat in oven for 15 minutes until soft, place under a grill heating each side for 7 minutes.