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| (This is not specificall Tajik but comes from the region) |
Ingredients
6 Tbsp extra virgin olive oil
1 bunch parsley*
1 bunch coriander
1 bunch mint leaves
2/3 cup pistachios
A pinch of salt if pistachios are unsalted
Fresh lemon juice - enough for your own taste
1 pinch fresh ground black pepper
Instructions
Place all of the ingredients into a food processor. Puree, stopping to scrape the sides of the bowl occasionally, until a paste forms. Add more oil and/or juice if needed.
Serve as a garnish with Tajik soup or whatever dish calls for some zing - the smell and taste of the mint is delicious. Great on toast with fresh tomato.
Chook's note:
The original recipe called for flat-leaf parsley but I prefer curly leaf it has a better flavour
*Pistachios - I used packet roasted nuts.
Store in an airtight container in the fridge or you can freeze small quantities for later.
This paste is very simple but a slightly different flavour profile to my Herb/Green Jam but just as delicious https://thepingingchook.blogspot.com/search?q=herb+jam
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