Roasted Carrot Borani, Pistachio and Rose Dukkah, brown Butter and Date Naan
Danny says: The Carrots we have been receiving recently are so sweet and flavourful, a last ray of summer sunshine, I just had to make something where they would be the star of the show. Borani is a dish of Persian Jewish origin, but variations are found over the Caucasus and Middle Eastern Regions.
You can use any in-season vegetables for your Borani and Natural yoghurt. Here I have topped mine with a crunchy Egyptian spice mix Dukkah, with Pistachios and fragrant Rose petals.
To save yourself time you can buy yourself some premade Naan or Flat breads that will suffice. However if like a lot of people you have started baking your own sourdough in lock down then why not try your hand at these delicious Date syrup flatbreads.
Ingredients
Borani
500 g Carrots, washed
110 g Greek Yoghurt or vegan alternative
60g Extra Virgin Olive Oil
20g Date Molasses
1Tsp Coriander seeds, toasted and ground
1Tsp Cumin seeds, toasted and ground
Juice of half a lemon
Rose and Pistachio Dukkah
1Tsp Cumin seeds
1Tsp Coriander seeds
½ Tsp black pepper
½ Tsp Cardamom seeds
1 Tbsp White Sesame Seeds
1Tbsp Pistachio nuts
1 Tbsp Dried Rose Petals
Naan
225g strong bread flour
50g wholemeal flour
200g active young starter 100% hydration
90g milk warmed to 27c degrees
100g yoghurt
10g salt
30g brown butter
15g Date Molasses
First of all, make the dough for the Naan, you’re going to want to leave this in a warm place. Mix starter, milk, yoghurt together add flour and salt. Knead, you are going to want to do this for a good while, until it comes together as a tight dough then leaves to rise 100% for about 4 hours.
For the Carrot Borani, roast the Carrots at 190c till nicely caramelised, leave to cool then blitz with the Yoghurt, Oil, Spices, Date Molasses and Lemon Juice, taste and adjust seasoning then refrigerate.
For the Dukkah toast the spices separately then the Nuts, Seeds and Rose petals then coarsely biltz in a spice or coffee grinder, do it in small batches.
Shape your Naan by splitting the dough into 4 and make it into neat balls, let rest for 10 minutes. Put a heavy bottom non stick pan on a medium high heat.
On a floured surface, roll out the dough to a 1 cm thickness then tap with your fingertips on top with even pressure for a rough texture. Transfer the dough to the pan then get the next Naan ready. Cook the Naan on one side till nicely coloured then flip over and repeat. Once you have cooked all your Naans, wipe your pan, then make your brown butter, add the date syrup then brush it on the breads. Then serve with Borani and Dukkha on top, whilst the Naans are still warm. Enjoy.
