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Kabab torsh, borani bademjan and shirazi salad

Fruit and vegetables

4 garlic cloves, crushed
1 small onion, roughly chopped
10g chopped fresh flatleaf parsley
10g fresh mint leaves
1 tbsp lemon juice
1 garlic clove, crushed
½ lemon, juice only
2 large aubergines, charred, flesh removed and chopped
½ large cucumber, finely chopped
2 ripe tomatoes, finely chopped
½ small red onion, very finely chopped
10g fresh flatleaf parsley, finely chopped
10g fresh mint leaves, finely chopped
1 tsp dried mint
½ lemon, juice only
2 tbsp pomegranate seeds
½ lemon, juice only
1 tsp dried mint

Tins, packets and jars

1 tsp sumac

Cooking ingredients

70g/2½oz walnuts, finely ground
3 tbsp pomegranate molasses
1 tsp ground turmeric
½ tsp freshly ground black pepper
1 tsp salt
1 tbsp olive oil
pinch saffron, crushed and bloomed in 1 tbsp water
2 tbsp olive oil
salt
2 tbsp olive oil
pinch salt
pinch salt
sprinkle chopped mixed herbs
drizzle pomegranate molasses
drizzle olive oil
2 tbsp walnuts, toasted and crushed

Dairy, eggs and chilled

350g/12oz full-fat Greek-style yoghurt

Meat, fish and poultry

600g/1lb 5oz lamb leg or rump, cut into 5cm/2in cubes, any bone removed

Other

4 lavash flatbreads, warmed

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