Dhahabiya
- Prepare
- less than 30 mins
- Cook
- 30 mins to 1 hour
- Serve
- Serves 4 as a starter or 2 as a main
These spiced roast parsnips served with spicy muhammara are vegan and gluten-free, making them the perfect centrepiece for guests with special dietary requirements!
Ingredients
For the special grill spice mix
For the coriander oil
- 150ml/5fl oz extra virgin olive oil
- 5g/¼oz cumin seeds
- 10g/1/3oz garlic paste
- 60g/2¼oz fresh coriander, finely chopped
For the parsnips
- 400g/14oz parsnips, washed and quartered lengthways
- 40ml/1fl½ oz pomegranate molasses
- 100ml/3½fl oz extra virgin olive oil
- 100ml/3½fl oz agave syrup
- 10g/1/3oz special grill spice mix (see above)
- 5g/¼oz smoked paprika
- 10g/1/3oz sea salt flakes, plus extra to serve
For the kabseh spice mix
- 4g/¼oz allspice
- 4g/¼oz dried coriander
- 4g/¼oz turmeric
- 4g/¼oz chilli powder
- 4g/¼oz cardamom
- 4g/¼oz cumin
- 4g/¼oz dried bay leaves
- 4g/¼oz galangal
- 4g/¼oz lemon zest
- 4g/¼oz lime zest
- 4g/¼oz fennel seeds, crushed
- 4g/¼oz ginger
- 4g/¼oz cinnamon
- 4g/¼oz freshly ground black pepper
For the muhumarra
- 8 large red Romano peppers
- 125g tin roasted red peppers
- 60g/2¼oz gluten-free panko breadcrumbs
- 15g kabseh spice mix (see above)
- 20g/¾oz dried chilli flakes
- 30g/1oz walnuts
- 50ml/2fl oz extra virgin olive oil
Method
To make the special grill spice mix, mix all of the ingredients in a small bowl.
To make the coriander oil, heat the oil in a saucepan on a low heat.
Add the cumin seeds and cook until they're fragrant and start to pop, then add the garlic paste.
Add the fresh coriander to the oil. Once it has cooled, transfer to a heatproof container and set aside.
To make the parsnips, preheat the oven to 200C/180C Fan/Gas 6.
Add the parsnips to a baking tray and rub with all of the other ingredients to ensure they’re well coated.
Cover the parsnips with foil and roast for 30 minutes. Uncover and roast for another 10 minutes to achieve a nice caramelised colour.
To make the kabseh spice mix, mix all of the ingredients in a small bowl.
To make the muhammara, add the Romano peppers to a tray and roast in the oven for 15-20 minutes, until they are charred on the outside. Or char them directly on a gas fire hob, turning consistently. Set them aside to cool down.
Once cool, add to a blender with the remaining ingredients and blend until semi-smooth but retaining some chunky texture.
To serve, spread the muhammara over the base of a large platter. Top with the roasted parsnips, a little coriander oil, a drizzle of pomegranate molasses and some flaky sea salt.
