Caspian Stuffed Aburaage

Ingredients

In this adaptation of the original Japanese dish, the Caspian Stuffed Aburaage incorporates the flavors and spices commonly found in Caspian cuisine. The traditional Japanese ingredients are combined with Caspian spices such as saffron, turmeric, and cumin, giving the dish a distinct flavor profile that is unique to the Caspian region. We alse have the original recipe for Aburaage, so you can check it out.

• 8 aburaage (deep-fried tofu pouches) 8 aburaage (deep-fried tofu pouches)
• 1 cup (200g) basmati rice 1 cup (200g) basmati rice
• 1 onion, finely chopped 1 onion, finely chopped
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon ground turmeric 1 teaspoon ground turmeric
• 1/2 teaspoon saffron threads 1/2 teaspoon saffron threads
• 1 cup (240ml) tomato sauce 1 cup (240ml) tomato sauce
• 1 cup (240ml) vegetable broth 1 cup (240ml) vegetable broth
• 2 tablespoons olive oil 2 tablespoons olive oil
• Salt and pepper to taste Salt and pepper to taste
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 8g, 1g
• Carbohydrates (total, sugars): 52g, 4g
• Protein: 10g
• Fiber: 3g
• Salt: 1g

Preparation

1. 1.
   Preheat the oven to 180°C (350°F).
2. 2.
   Cook the basmati rice according to package instructions and set aside.
3. 3.
   In a large skillet, heat the olive oil over medium heat. Add the chopped onion and minced garlic, and sauté until translucent.
4. 4.
   Add the ground cumin, ground turmeric, and saffron threads to the skillet. Stir well to combine and cook for an additional minute.
5. 5.
   Pour in the tomato sauce and vegetable broth. Season with salt and pepper to taste. Simmer the sauce for 10 minutes, allowing the flavors to meld together.
6. 6.
   Meanwhile, gently squeeze the excess oil from the aburaage pouches. Carefully open each pouch and stuff them with the cooked basmati rice.
7. 7.
   Place the stuffed aburaage pouches in a baking dish and pour the tomato sauce over them.
8. 8.
   Cover the baking dish with aluminum foil and bake in the preheated oven for 20 minutes.
9. 9.
   Remove the foil and bake for an additional 10 minutes, or until the aburaage is crispy and golden.
10. 10.
    Garnish with fresh cilantro before serving.

Treat your ingredients with care...

• Aburaage — Gently squeeze out the excess oil from the aburaage pouches before stuffing them to reduce the oil content in the dish.

Tips & Tricks

• If you prefer a spicier flavor, add a pinch of cayenne pepper to the tomato sauce.
• For a more substantial meal, serve the Caspian Stuffed Aburaage with a side of steamed vegetables or a fresh salad.
• If you can't find aburaage, you can substitute it with thin slices of eggplant or zucchini.

Serving advice

Serve the Caspian Stuffed Aburaage hot, garnished with fresh cilantro. It pairs well with a side of fluffy basmati rice or warm naan bread.

Presentation advice

Arrange the stuffed aburaage pouches on a platter, drizzle the tomato sauce over them, and sprinkle with fresh cilantro. The vibrant colors and enticing aroma will make this dish a centerpiece on your dining table.