Zara Special Veg Cm Recipe

If using rice: rinse 2 cups rice under cold water until water runs clear. Combine rice, 3.5 cups water and 1/2 tsp salt in a medium pot. Bring to a boil, reduce to low, cover and simmer 15–18 minutes until water is absorbed. Remove from heat and let stand 5 minutes, then fluff with a fork.

Warm store-bought teff injera by stacking them and covering with a clean towel, or wrap in foil and heat in a 300°F (150°C) oven for 8–10 minutes. Keep covered until plating.

Sauté aromatics

Heat 3 tbs olive oil or niter kibbeh in a large sauté pan over medium heat. Add 1.5 cups finely chopped onion and cook, stirring occasionally, until translucent and beginning to brown, about 8–10 minutes. Add 4 minced garlic cloves and 1 tbs grated ginger; cook 1 minute until fragrant.

Build the sauce

Stir in 3 tbs tomato paste and cook 2 minutes to caramelize slightly. Add 400 ml crushed tomatoes, 1 tbs berbere, 1 tsp ground cumin, 1 tsp salt and 1/2 tsp black pepper. Mix well and simmer 8–10 minutes. Add 3/4 cup vegetable stock or water to loosen and simmer another 5 minutes until slightly reduced and saucy. Taste and adjust salt or berbere as desired. Keep warm on low while preparing vegetables.

Split red lentils (Misir)

Rinse 1 cup split red lentils until water runs clear. Combine with 2.25 cups water in a small pot, bring to a boil then reduce to simmer. Cook 10–12 minutes until tender. Drain any excess water. In a small skillet, heat 1 tbs oil, add 1/2 tsp berbere (or 1/4 tbs) and 1/2 tsp salt, stir for 30 seconds then toss in cooked lentils to coat and warm for 1–2 minutes.

Collard greens (Gomen)

Wash and chop 4 cups collard greens or kale. Heat 1 tbs oil in a skillet over medium heat, add 1/2 cup chopped onion (from main prep if available) and sauté until soft, 4–5 minutes. Add greens, 1/4 tsp salt and 1/4 cup water, cover and steam until tender, 8–10 minutes. Finish with a squeeze of lemon or 1 tbs niter kibbeh if available.

Carrot & Potato Stew (Atkilt-style)

Peel and dice enough carrots and potatoes to make 3 cups. In a medium pot heat 1 tbs oil, add 1/2 cup chopped onion and cook 3–4 minutes. Add diced carrot and potato, 1/2 tsp turmeric, 1/2 tsp salt and 1/4 tsp pepper, stir to coat, then add 3/4 cup water. Cover and simmer 12–15 minutes until vegetables are tender and sauce is reduced. Adjust seasoning.

Chickpeas

If using canned chickpeas (about 2 cups drained), rinse and heat in a skillet with 1 tbs oil, 1/2 tsp ground cumin, 1/2 tsp salt and a pinch of berbere for 4–5 minutes until warmed and slightly crisped on edges. If using cooked dried chickpeas, heat the same way.

Roasted Eggplant

Preheat oven to 425°F (220°C). Halve or cube eggplant to make about 2 cups. Toss with 1 tbs oil, 1/2 tsp salt and 1/2 tsp smoked paprika (optional). Spread on a baking sheet and roast 20–25 minutes until browned and tender, turning once. Toss with a little minced garlic and 1 tbs chopped tomato paste thinned with 1 tbs water, if desired.

Tomato & Cucumber Salad

Dice tomatoes and cucumbers to equal about 2 cups. Toss with 1 tbs olive oil, 1/2 tsp salt, 1 tbs chopped cilantro and a squeeze of lemon. Keep chilled until serving.

Reheat the main tomato-onion stew briefly; if it has thickened too much, add 1–2 tbs water to reach a saucy consistency suitable for serving alongside the injera.

Taste each vegetable topping and adjust salt, pepper or a light sprinkle of berbere as desired. Drizzle 2 tbs olive oil or mild chili oil over some toppings for shine and flavor.

To plate: Spread one piece of warm injera on a large serving platter. Spoon the main tomato-onion stew in the center or on one side. Arrange the 6+ vegetable toppings (misir, gomen, atkilt, chickpeas, roasted eggplant, tomato-cucumber salad) in separate sections around or atop the injera so diners can mix as they like. Garnish with chopped cilantro and lemon wedges. Offer extra berbere and olive oil on the side.

If serving rice instead of or in addition to injera, place a mound of the cooked rice beside the toppings and drizzle a little olive oil and sprinkle of berbere over it.