Classic Persian Tomato Fondue (Fondou-ye Gojeh Farangi)
"Elevate the humble tomato into a luxurious, buttery masterpiece that captures the rustic elegance of Persian coastal dining."
Instructions
Melt the butter gently in a saucepan over medium heat, allowing it to soften without browning.
Add the chopped shallot and sauté until soft and translucent, stirring frequently to keep the flavor delicate.
Stir in the minced garlic and cook briefly, just until fragrant, taking care not to let it color.
Add the peeled and chopped tomatoes to the pan, stirring to coat them evenly with the butter and aromatics.
Reduce the heat to low and season with salt and black pepper. Cook gently, stirring often, as the tomatoes release their juices.
Continue cooking until most of the excess moisture evaporates and the mixture thickens into a smooth, fondue-like consistency.
Serve warm, ideally alongside small pieces of toasted bread for dipping.