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Recipes with dried tarragon

3 recipes that use dried tarragon, with photos, step-by-step instructions and cook times. The quickest, Torshi makhloot, takes 65 minutes. It is most often cooked with dried mint, coriander seed and fine salt.

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Motal

Motal is the herb cheese of Syunik's shepherds, who press fresh goat's-milk curd into clay jars with dried wild thyme, mint and tarragon, seal them with ash and leave them to ripen for months in cool cellars around Goris and Sisian. The cheese comes out crumbly, salty and fragrant, eaten with lavash and herbs or crumbled over salads. Home kitchens can make a firm goat's cheese, then layer it in a jar with herbs and salt and ripen it in the fridge for three to four weeks. Traditionally the milk is set with animal rennet; vegetarian rennet works just as well. A common mistake is packing wet curd; it sours and spoils instead of ripening. Chef's tip: press the curd until it feels dry and squeaky before crumbling it with the herbs.

105 minArmenianBasicsGluten free
by KrazyBadal 0 views

Torshi liteh

Torshi liteh is the dark, spoonable pickle of late summer, made in kitchens from Tabriz to Tehran when aubergines pile up cheaply at the bazaar. Roasted aubergine is chopped fine with garlic, a heap of dried herbs, nigella and golpar (Persian hogweed) and loosened with vinegar, then left for a couple of weeks until the flavours knit. It goes alongside rice and stews, inside a sandwich of bread and cheese, or next to kuku. Chef's tip: squeeze the cooked aubergine hard in a cloth; water left in it dilutes the vinegar and shortens the life of the jar.

90 minPersianChutneys & DipsVeganGluten free
by KrazyBadal 0 views

Torshi makhloot

In October, families all over Iran buy cauliflower, carrots, celery and peppers by the sack and spend a weekend chopping for torshi makhloot, the mixed pickle that sits on the sofreh through the winter. The vegetables stay crunchy, stained gold by turmeric, and the vinegar is scented with garlic, nigella, golpar and dried herbs. A small bowl comes out with every rice dish, from Tehran chelow kabab to a weeknight adas polo. Chef's tip: cut every vegetable to roughly the size of a hazelnut so each spoonful carries a little of everything.

65 minPersianChutneys & DipsVeganGluten free
by KrazyBadal 0 views

Goes well with dried tarragon