Cauliflower Shakriyeh
This is by no means a traditional Shakriyeh but this yogurt sauce is to die for so I got a bit creative and put this together. I love the flavor of fried cauliflower and I wanted something warm for this winter season. I have to say this blew me away. Easily one of my favorite dishes now and I can’t wait to make it again.
Serves: 4
Time: 1.5 hours
Ingredients
4 cups Plain Yogurt
1 tbsp Corn Starch
0.25 cup Tahini
0.75 cup Water
1 Large Cauliflower
0.5 lbs Ground Beef
2 tsp Cumin
2 tsp Salt
1 tsp Black Pepper
4 cups Avocado Oil
5 Garlic Cloves
2 tbsp Olive Oil
0.25 cup Pine Nuts
0.25 cup Fresh Parsley
Juice of half a lemon
Instructions
Whisk the plain yogurt, corn starch, tahini, and water in a large bowl until it is all combined and set aside
Break apart the cauliflower into large florets and deep fry until golden brown. Then remove and set on a paper towel to absorb the residual oil.
In a large heavy bottom pot, add two tbsp of the cauliflower oil and drop in the ground beef and saute until most of the fat is rendered out. Then add salt, black pepper, and cumin and mix well.
Add the yogurt mix and bring to a light simmer. Add the juice of half a lemon and place the fried cauliflower inside and simmer for about 10 minutes.
Flash fry crushed garlic in olive oil and cumin until fragrant then immediately drop into the stew and mix.
Finally lightly toast pine nuts in the frying oil until golden brown and set aside. Serve with yellow and garnish with the pine nuts and fresh parsley and enjoy!
