This vibrant Parsi green paste is a celebration of fresh herbs and aromatic spices. Blending fresh mint, coriander, and coconut with toasted sesame seeds and cumin creates a complex, refreshing flavor profile that is both earthy and bright. The texture is smooth yet substantial, thanks to the addition of almonds and garlic, while lime juice brings a zesty finish. It’s incredibly versatile: spread it on sandwiches with butter for a creamy herbaceous kick, wrap fish in it for baking, or mix it into yogurt for a tangy salad dressing. Perfect for summer gatherings or as a unique twist on everyday meals, this spread adds a burst of color and flavor to any dish.
Paste/Spread From Parsi Culture (Boman Abadan)
Description
This vibrant Parsi green paste is a celebration of fresh herbs and aromatic spices. Blending fresh mint, coriander, and coconut with toasted sesame seeds and cumin creates a complex, refreshing flavor profile that is both earthy and bright. The texture is smooth yet substantial, thanks to the addition of almonds and garlic, while lime juice brings a zesty finish. It’s incredibly versatile: spread it on sandwiches with butter for a creamy herbaceous kick, wrap fish in it for baking, or mix it into yogurt for a tangy salad dressing. Perfect for summer gatherings or as a unique twist on everyday meals, this spread adds a burst of color and flavor to any dish.Ingredients
Directions
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Remove stems and use only the leaves of the mint and coriander.
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In a blender or food processor, combine the mint leaves, coriander leaves, coconut, sesame seeds, cumin, salt, almonds, and garlic cloves.
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Blend the mixture until smooth. Add lime juice gradually while blending until the paste reaches a consistency similar to ranch dressing or slightly thicker.
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Adjust lime juice to taste, ensuring the paste is not too thick or too thin.
Note
Storage: Store the paste in an airtight container in the refrigerator for up to a week.
Substitutions: If you prefer a milder flavor, reduce the amount of garlic or cumin.
Tips: For a smoother texture, soak the almonds in warm water for 10 minutes before blending.
Variations: Add green chilies for extra heat.
Usage: Spread on sandwiches with butter or chopped hard-boiled egg. Use as a marinade for fish or mix into yogurt for a salad dressing.
