Persian Steamed Vegetable Platter with Sour Plum (Sini Sabzijat)
"Transform humble garden vegetables into an elegant Persian feast featuring the sophisticated, mouth-watering tartness of glazed sour plums."
Instructions
Wash and thoroughly clean all vegetables. Cut carrots, potatoes, zucchini, broccoli, and mushrooms into uniform pieces to ensure even cooking.
Steam each vegetable separately until just tender, keeping them vibrant in color and slightly firm in texture. Set aside and allow to cool to room temperature.
Rinse the aloo barghani well and soak briefly in water. Transfer them to boiling water for 30 seconds, then drain.
Repeat the boiling and draining process 2–3 times to remove any grit and reduce excess sourness. During the final boil, add the sugar and allow the water to evaporate, lightly glazing the plums.
Arrange the steamed vegetables neatly in parallel rows on a large rectangular serving platter, grouping similar colors and shapes together.
Place the prepared sour plums in the center of the platter as a focal point.
Line the platter with lettuce leaves and garnish with fresh parsley and mint. Just before serving, season lightly with salt, then drizzle with olive oil and fresh lemon juice.