Harissa Marinated Asparagus and Char-grilled Eggplant with Saffron Yoghurt, Parsley and Chilli and V’s cocktail concoction “Powder House Sunset”
Since the temperatures were finally rising to 30 degrees, we switched for a week to just salads and the Cookbook “Persiana” has some excellent recipes. The saffron yoghurt and harissa really did the trick.
Recipe taken from the Cookbook “Persiana“.
Girija Bahety 