Nano dok

Nano dok

Spicing mix

By
From
The Complete Middle Eastern Cookbook
Makes
30-60 ml
Photographer
Alan Benson

Persian cooks frequently spice their soups and boranis (yoghurt salads) just before serving. Nano dok is a favourite, and one I found to my liking. Sometimes this basic mix is combined with crisp fried onion, and where this is the case I have included the spicing within the recipe, as the onion is often used both in and on top of the prepared dish.

Another popular seasoning for soup is a combination of dried mint, cinnamon and pepper (no ghee), but as these ingredients are often used in the soup, the nano dok given here is the one I recommend for a final dash of colour and fragrance to soups and boranis.

Ingredients

Quantity Ingredient
1-3 tablespoons ghee
1 teaspoon ground turmeric
1 1/2 teaspoons dried mint

Method

  1. Heat the ghee in a small saucepan, stir in the turmeric and cook for a few seconds, until the turmeric turns golden brown.
  2. Crush the mint, add to the pan, stir and immediately remove from the heat. The heat in the pan will be sufficient to bring out the flavour of the mint.

Note

  • Use the amount of ghee according to the recipe the nano dok is accompanying — the smaller amount if a lot of ghee has been used in the soup, and for boranis; the larger amount if only a little ghee has been used in the soup.
Tags:
The Complete Middle Eastern Cookbook
Tess
Mallos
Middle Eastern
Back to top
    No results found
    No more results
      No results found
      No more results
        No results found
        No more results
          No results found
          No more results
            No results found
            No more results
              No results found
              No more results
              Please start typing to begin your search
              We're sorry but we had trouble running your search. Please try again