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Who Knew…

4 Dec

That the Iranians love dill?

I love dill too. Perhaps I could help broker a more perfect peace, based totally and utterly on a mutual appreciation for the beautifully feathery, horribly misunderstood herb.

Iranian Pickled  Cauliflower With Dill

And how is that I know that Iran has a love affair with dill? I woke up on Saturday with a powerful craving for cauliflower curry. I looked on the Internet for a recipe, but gosh darnit, if cauliflower curry isn’t popular! There were so many recipes, all so similar… I wanted something more, well, unique, a curry to call my own (more on that later).

So I stepped away from the computer and looked to my bookshelves, and wouldn’t you know, but I only own one cookbook with curry recipes, and not only that, it’s a relic from my misguided days spent as a vege; Madhur Jaffrey’s World-Of-The-East Vegetarian Cooking.

Sunshine On Fifth Ave.

And you know what else? Rascally Madhur that she is, doesn’t call any of the dishes in this muti-culti book curries! Like, she actually makes you read the recipes and stuff, and thumb through and goggle at all the amazing variety of the cuisines of Asia, the sub-continent and the Middle East!

So there I sat thumbing, putting together a recipe for curry in my head when I stumbled upon a recipe called “Cauliflower Pickled With Dill” from Iran. Pickled? Cauliflower? Can we get a “Hell yeah!” in the blogosphere? I sure got one in my living room. Trying to convince the boy to let me make pickled cauliflower is like trying to get Homer to eat a donut. In other words, not that hard.

Giraffes On Gramercy Park

We tromped to Kalustyan’s for supplies, then tromped to the greenmarket for some cruciforms, and here I must issue a warning. People. Fresh cauliflower season seems to be on the wane! Get out there and grab a head! Make this recipe now!

Okay, thanks for letting me get that off my chest. So make the pickles I did. Hands down, easiest pickles ever. No noxious fumes, no processing, no sealing. The hardest part is waiting the 12 hours before eating them. But it was totally worth it! They’re slightly hot, lusciously garlicky, pleasing, puckeringly vinegary and of course utterly dilly.

Iranian Pickled  Cauliflower With Dill

So, to the IAEA, the UN and all other concerned parties I say: Let there be peace through pickles. Go on, give it a go, what can it hurt? Nothing else’s worked so far.

I think I’m going to make up some bumper stickers.

Head below the jump for the recipe for Iranian Cauliflower Pickles With Dill.

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