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Cook Up A Feast For Mum This Mother's Day

A Persian-inspired Mother’s Day with mother and daughter duo Chicory Kitchen

How about trying something new this Mother’s Day? Mother and daughter duo Chicory Kitchen tell TOAST their top tips for dishing up a tasty and beautiful Mothering Sunday lunch including two of their mouth-watering Persian-inspired recipes for you try at home and WOW mum with this month.



Mother and daughter Eve and Hannah, also known as Chicory kitchen, have spent the past two years dishing up their tasty Persian-inspired plates at various events across the UK, as well as hosting a series of successful supper clubs in the capital.

With Mother’s Day just around the corner this dynamic mother daughter duo have shared their top tips with TOAST for hosting a lovely Mother’s Day at home, plus their recipes for a truly delicious Persian Slowed Cooked Lamb and Persian Rice Infused with Saffron – perfect for spoiling mum!

TOP TIPS: Chicory Kitchen's top Tips For Hosting A Mother's Day Lunch at Home 

  • Always have a beautiful tablecloth and flowers on the table
  • Pre-lay the table with the best cutlery, and stylish napkins will always be appreciated!
  • Pretty cut glass plates for the food make everything look special. 
  • A bottle of cold sparkling wine or champagne makes a great start the day.
  • Have a light fresh starter such as smoked salmon or prawn cocktail to please grandma
  • Make a showstopper pudding- a big Eton Mess decorated with fresh flowers, fruit and cream or a fabulous chocolate cake goes down well!
  • Make things you can easily pre-prepare everything so you can spend that quality time with your mum!
  • As Mother’s Day is on a Sunday, a roast dinner is great for the whole family and everyone can get involved in the cooking. We like to make a Persian roast, so here are our recipes for Persian Slowed Cooked Lamb with Pomegranate Molasses and Prunes, and Persian Rice Infused With Saffron! Enjoy!

THE MENU 

MAIN

Persian Slowed Cooked Lamb With Pomegranate Molasses

Serves 6

Persian Slowed Cooked Lamb With Pomegranate Molasses Edited 1

Ingredients 

  • 1 leg of lamb approx 1.4kg
  • 1-2 tablespoons of pomegranate molasses (this can be brought from all Middle Eastern shops and most big supermarkets)
  • Dried prunes 
  • Splash of red wine - optional
  • Lamb stock  - available in most supermarkets and good butchers

For the marinade

  • A pinch of saffron threads - this is much better brought from a local Middle Eastern shop as it costs a fortune in supermarkets. It is usually kept by the till so ask the cashier.
  • Heaped teaspoon of turmeric
  • Heaped teaspoon of cumin
  • 5 x garlic cloves finely chopped
  • Juice of one lemon
  • 2 x tbls olive oil
  • Salt

Garnish

  • A handful of fresh finely chopped parsley
  • 1 x tablespoon of pomegranate seeds 

Method

  • Put the saffron in a small dry frying pan and let it heat up for a few minutes on a low heat taking care not to burn it then put a splash of water into the pan to release the colour and flavour.
  • Mix this with all the other marinade ingredients.
  • Spread some cling film onto a baking tray or flat dish and crisscross it and place the lamb in the centre
  • Make diagonal cuts into both sides of the lamb and rub in the marinade and pour the residue over the lamb.  
  • Wrap the sides of the cling film together so the lamb is enclosed and leave in the tray in case some of the marinade seeps out.
  • Put this into the fridge and let it marinade for at least 5 hours or overnight.
  • Pre-heat the oven to 130
  • Put the lamb and the marinade juices into a roasting tray, put a little water in the bottom of the tray and cover with silver foil
  • Cook for 8 hours covered and 30 minutes uncovered.
  • I leave my lamb in overnight if we are having an early lunch.
  • Take the lamb out of the tray and keep warm
  • Skim off the excess oil from the baking tray
  • Heat the baking tray on the top of the stove and add the pomegranate molasses, lamb stock, prunes and wine if wanted and let this cook for about 15 minutes.
  • Take the meat off the lamb bone and put it into the sauce.
  • Sprinkle fresh parley and pomegranate seeds over the top to serve.
  • Serve with a smile for mum!  

SIDE

Persian Rice With Saffron and Tadig Bottom

Serves 6

Persian Rice With Saffron Chicory Kitchen 

Ingredients

  • 4 x cups basmati rice
  • Cold water for rinsing the rice
  • 10 x cups water
  • 2 tbls salt
  • 1 x cup melted butter for the tad
  • 1 x cup melted butter to pour over the rice

Garnish

  • Half a cup of toasted almond slivers
  • Finely sliced fried in oil to make them crispy
  • Tablespoon of golden raisins soaked in hot water for five minutes

Method

  • Cover the rice in a bowl with cold water and rinse into a fine mesh strainer - repeat this five times until the water runs clear and most of the starch has gone.
  • Bring the 10 cups of water to the boil add the salt and put in the rice into the saucepan.
  • Boil for 6-10 minutes until al dente
  • Drain the rice and wash through with cold water and allow to dry out for 15 minutes in a colander
  • While the rice is cooking prepare the saffron in a small dry frying pan and let it heat up for a few minutes on a low heat taking care not to burn it then put a splash of water into the pan to release the colour and flavour.
  • Melt the butter in a heavy bottomed saucepan
  • Carefully spoon in the rice and poke holes in the rice and pour the melted butter and safron into the rice.
  • Cook on a medium heat for 10 minutes
  • Put a clean tea towel over the lid of the saucepan and turn the heat down really low and cook for 1 hour
  • Carefully turn the saucepan upside down onto a round serving plate the the rice will come out with a golden crust on top.
  • If this seems too difficult then carefully spoon out the rice onto a serving plate and cut the golden crust at the bottom of the saucepan into pieces and put these onto top of the rice.
  • Garnish with the almonds, onions and golden raisins.

Don’t forget to tag @ToastLifeUK and @Chicory_Kitchen in your Mother’s Day creations – we’d love to see them!

For more information on the Chicory Kitchen take a look at our Spotlight interview with Hannah and Eve on TheEdit, and you can also take a look at thei profile in our Little Black Book

 

Posted in Recipe

by Sophie Farrah
on on 20 March 2017

  mother's day lunch, mother's day menu, persian menu

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