I know many of you probably don’t like beets…but Laboo is something else! I personally never thought I would find beets to be tasty, but even I found myself enjoying them.
Ingredients (2-4 people):
3-4 Large beets
1 cup water
2-3 tablespoons sugar
Wash the beets and wrap them in foil. Heat the oven to 375 degrees Fahrenheit (on bake) and place the beets (wrapped in foil) onto a baking sheet and in the oven. Let them cook for approximately 45 minutes to 1 hour.
If you prefer to have your Beets without any added sweetness once you take them out of the oven you can peel the skin off, chop them up, and serve.
However, if you prefer to have the Beets sweetened take them out of the oven, peel off the skin, chip them up, and place them in a pan. Mix together 1 cup of water with the 2-3 tablespoons of sugar. Pour the mixture over the Beets and cover the pan with a lid. Let them cook for approximately 10 minutes on med-low heat. You don’t want the water to dry up, so don’t let them cook too long. Take them out of the pan and serve.
By adding the sugar/water mixture and cooking the Laboo a bit longer they become soft and sweeter.
This is a very easy and quick torshi that one of my friends makes all the time. I have had it a few times at their place and I really like it!
Torshi e Bademjan
Eggplants (thin ones usually called Mexican Eggplants) –however many you want to make
garlic cloves or chopped garlic
herbs — tarragon, mint, and/or other aromatic ones
Add the vinegar to a pot and heat it up. Wash the eggplants and add them to the pot (cover with lid) and allow them to boil for 5 minutes. After 5 minutes of boiling remove the eggplants from the vinegar and cut a slice down the center of each eggplant. Add the garlic and herbs in the center of the eggplants.
Now you want to place the eggplants next to each other in a container or glass jar. Note: they need to be tightly packed (horizontally) so that they do not open up, so make sure you use a container that has adequate room for all of them to fit tightly. As long as they don’t open up you can use any type of container or combination of containers to fit the eggplants.
Add the vinegar in the pot to the eggplants after they are placed in a container and set them aside for 10 days (at room temperature) before serving.
Enjoy this torshi with any of your favorite dishes. It goes well with practically everything.
A friend of mine had come over a while back and brought over a salad with tuna and beans on it. Its a perfect addition to any salad and very filling! I am always running out of ideas for what to put on a salad and this was quite tasty, so I wanted to share for anyone else who is always trying to give their salad a bit of variety
Bean and Tuna Salad
Ingredients (2-4 people):
1 package Lettuce
1 can tuna
1 can of beans (black, pinto, red, navy, etc…) — your choice of beans but black beans are pretty tasty
salt and pepper
Chop up the lettuce and add to a bowl. Chop up the tomato and add on top of lettuce. Drain the tuna and add to the salad. Drain and wash the beans and add to the salad as well.
In a different bowl mix the lemon juice, olive oil, salt, and pepper and then pour the dressing over the salad. If you desire a different type of dressing you can mix yogurt, mayo, a tad bit of ketchup, lemon juice, salt, and pepper and pour that over your salad. However, the dressing with mayo is probably not the healthy choice…but its pretty good.