Iranian Caviar Recipes

KHAVIAR (IRANIAN CAVIAR)

Steps:

• Iranian caviar from the Caspian sea is the best available.
• Peel and chop onion very finely.
• Wash and chop parsley very finely.
• Add caviar to onion and parsley and mix well.
• If using unsalted crackers, a bit of salt can be added to the mix.
• If desired, place a bit of butter on each cracker, and serve with the mix.

IRANIAN CAVIAR

Steps:

• Place the caviar in the caviar bowl.
• Shell the eggs and finely grate them.
• Cut the limes into two equal halves, remove the seeds from them.
• Place the eggs, onions and the limes in an attractive plate.
• Lightly toast the breads and cut the, into half and place them appropriately covered with cloth.
• To serve: On each piece of toast place a tsp full of caviar then ½ tsp lime each of onion and egg and top with some lime juice.

CAVIAR DE COURGETTES - ZUCCHINI CAVIAR

Steps:

• Cut the courgettes into 1/2" thick slices.
• Cook them in simmering salted water for 15 minutes.
• During this time, take the pips out of the olives, and chop them up with the onions, garlic, mint, basil and parsley.
• Drain the courgettes as soon as they are soft and mashable.
• Blend the herb/onion mixture with the courgettes.
• Let cool. When it's cool, whizz it up in a processor, or press it through a food mill.
• Add the fresh lemon juice and the thyme.
• Salt and pepper this, according to your own taste, but making sure there is enough of this seasoning to bring out the flavor of the food.
• At the last minute, add the liquid creme fraiche, using a whisk to blend and get the right consistency (spreadable - dippable).
• Keep this cool and serve with toast fingers or sliced French bread.