Barreh Za’farani – But Make it Vegan
Ingredients
- Tempeh (1 package)
- Onion (1 medium)
- Saffron infusion–prepare before beginning recipe (1/8-1/4 teaspoon saffron with 3 tablespoons of boiling water, covered and left to steep for no less than 15 minutes)
- Garlic (4 large cloves)
- Vegetable broth or stock
- Unsweetened yogurt alternative (1/4 cup) [I use Silk unsweetened vanilla almond yogurt]
- Nutritional yeast (1 tablespoon)
- Lemon juice (1/4 squeezed)
- Lime juice (1/4 squeezed)
- Cumin (2 teaspoons)
- Coriander (2 teaspoons)
- Turmeric (1 tablespoon)
- Salt
- Pepper
- Cooking oil [I use safflower]
- Rice (as much as needed per person)
Process (Pictures Below)
- Preheat oven to 375°F (190°C)
- Cut onion in to large chunks (quarter it and split the layers) and fry it in oil, covered, on low heat in a large pan, until soft and slightly browned.
- While the onion cooks, cut tempeh in the Union Jack style (see instructions in this recipe).
- Crush garlic in press and mix in bowl with cumin and coriander. Rub this mixture, with a bit of oil, on to the tempeh. You can use the back of a spoon or your fingers.
- Squeeze lime on to onions and add turmeric. Stir to coat.
- Add tempeh to pan with onions, moving the onions out of the way so the tempeh makes contact with the pan.
- Pour in enough stock or broth to cover–or at least almost reach the height of–the tempeh; gently stir and move with tongs to mix seasonings; and keep heat low.
- Allow to simmer, covered, for about 10 minutes.
- Remove tempeh from the pan, leaving everything else (this is temporary). Check to make sure the sauce in the pan is not dry and not too watery. You may add a bit more broth or stock if needed. If it’s too watery, allow it to simmer down, uncovered.
- Mix yogurt, nutritional yeast, saffron infusion, salt and lemon juice.
- Use half of the saffron yogurt to coat tempeh and pour the rest in the pan.
- Allow pan to simmer for a few minutes, checking the consistency.
- Replace tempeh in pan and place in the oven for 15 minutes (perfect time to cook the rice).
- Serve alongside rice.
A saffron infusion. 
Don’t forget to keep it covered while it steeps. 
An onion, quartered and separated. 
When the onions are soft enough to fold, that means it’s time to add the tempeh. 
Garlic, coriander, and cumin rub. Get both sides if you can! 
The tempeh and the onions, the stock, and all the seasonings ready to be covered and simmered. 
Yogurt mix with saffron infusion, lemon, nutritional yeast, and salt. 
Coating the tempeh in yogurt sauce. 
The entire mix before putting in the oven. The oven will take some of the wetness away, and the result is a matter of taste.
Info
-Persian (Iranian)
-Serves 2-3
-Best served with rice and soup
-Vegan and Sesame Free
