Panisse (vegan) Recipe
Marinated tomato, saffron pilaf, chimichurri
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Ingredients
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Panisse
Marinated Tomato
Saffron Pilaf
Chimichurri
Method
Panisse Preparation
- 1
Make the Panisse
In a saucepan, combine water and salt. Bring to a boil. Gradually whisk in chickpea flour, stirring constantly until thickened. Cook for about 5 minutes. Pour mixture into a greased dish and let cool for at least 30 minutes. Once set, cut into rectangles and pan-fry in olive oil until golden and crispy.
Marinated Tomato Preparation
- 2
Saffron Pilaf Preparation
- 3
Cook the Pilaf
In a saucepan, heat olive oil over medium heat. Add chopped onion and sauté until translucent. Stir in saffron and rice, toasting for a couple of minutes. Add vegetable broth and salt. Bring to a boil, then reduce heat, cover, and simmer for 15-20 minutes until rice is cooked.
Chimichurri Preparation
- 4
Make the Chimichurri
In a bowl, combine chopped parsley, cilantro, minced garlic, red wine vinegar, olive oil, red pepper flakes, and salt. Mix well and let sit for at least 10 minutes to allow flavors to meld.