Tajik Asadillo: A Fusion of Spanish and Tajik Flavors

Ingredients

In the Tajik adaptation of Asadillo, we incorporate Tajik spices such as cumin and coriander to infuse the dish with the flavors of Tajikistan. Additionally, we use saffron to add a touch of luxury and a beautiful golden color to the salad. These modifications give the dish a unique Tajik twist while still maintaining the essence of the original Spanish Asadillo. We alse have the original recipe for Asadillo manchego, so you can check it out.

• 4 bell peppers, roasted and sliced (500g / 1.1lb) 4 bell peppers, roasted and sliced (500g / 1.1lb)
• 4 tomatoes, roasted and diced (500g / 1.1lb) 4 tomatoes, roasted and diced (500g / 1.1lb)
• 2 onions, thinly sliced (200g / 7oz) 2 onions, thinly sliced (200g / 7oz)
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon ground coriander 1 teaspoon ground coriander
• A pinch of saffron threads A pinch of saffron threads
• 2 tablespoons olive oil (30ml) 2 tablespoons olive oil (30ml)
• Juice of 1 lemon Juice of 1 lemon
• Salt and pepper to taste Salt and pepper to taste

Nutrition

• Calories (kcal / KJ): 120 kcal / 502 KJ
• Fat (total, saturated): 7g, 1g
• Carbohydrates (total, sugars): 14g, 8g
• Protein: 2g
• Fiber: 4g
• Salt: 0.5g

Preparation

1. 1.
   Preheat the oven to 200°C (400°F).
2. 2.
   Place the bell peppers and tomatoes on a baking sheet and roast them in the oven for about 20 minutes, or until the skins are charred and blistered.
3. 3.
   Remove the roasted vegetables from the oven and let them cool slightly. Peel off the skins, remove the seeds, and slice the bell peppers into thin strips. Dice the tomatoes.
4. 4.
   In a large bowl, combine the roasted bell peppers, diced tomatoes, sliced onions, minced garlic, ground cumin, ground coriander, saffron threads, olive oil, lemon juice, salt, and pepper. Mix well to ensure all the flavors are evenly distributed.
5. 5.
   Allow the salad to marinate in the refrigerator for at least 30 minutes to allow the flavors to meld together.
6. 6.
   Serve the Tajik Asadillo chilled as a refreshing side dish or as a light main course. Enjoy!

Treat your ingredients with care...

• Saffron — To enhance the flavor and color of saffron, soak the threads in a tablespoon of warm water for 10 minutes before adding them to the dressing.

Tips & Tricks

• For a spicier kick, add a pinch of chili flakes to the dressing.
• Serve the Tajik Asadillo with warm Tajik bread for a delightful combination of flavors and textures.
• Feel free to experiment with different types of bell peppers for a colorful variation.
• If you don't have saffron, you can substitute it with turmeric for a similar golden color.
• To add some crunch, sprinkle toasted sesame seeds or chopped almonds on top of the salad before serving.

Serving advice

Serve the Tajik Asadillo chilled as a side dish alongside grilled meats or as a light main course with a side of warm Tajik bread.

Presentation advice

Arrange the vibrant roasted bell peppers, tomatoes, and onions on a platter, drizzle the saffron-infused dressing over the top, and garnish with fresh herbs like cilantro or parsley for an eye-catching presentation.