Elle prône une cuisine sans déchets et réinvente les plats traditionnels Parsi. Voici la recette saine et durable de la cheffe Anahita Dhondy pour cuisiner un poisson vapeur façon Parsi.
Brut et EAT Foundation s'associent pour partager des recettes saines et durables du monde entier.
Brut et EAT Foundation s'associent pour partager des recettes saines et durables du monde entier.
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NewsTranscript
00:00This is the banana leaf. Now, if you don't have banana leaf, you can use any local
00:05leaf that is used for cooking purposes.
00:20So, all the ingredients for this recipe are absolutely local and delicious. We've got the
00:25fish, which is a local baked tea, cucumber, onion, tomatoes, lemon and most importantly,
00:30green chillies, curry leaves, some coconut, some mint and cilantro, some toasted peanuts.
00:37In India, we use a lot of turmeric. I've got some turmeric powder. I've also got my steamer here
00:43ready and we're going to be steaming the fish and it's going to take about 8 to 10 minutes to cook.
00:48This beautiful dish is ready. It's super easy. It's cooked in banana leaf.
00:56I hope you guys try this recipe. Loving it!