Caspian Sea Delight: Savory Torta de Viana

Ingredients

In this adaptation, the traditional Portuguese Torta de Viana is transformed to incorporate the unique flavors and ingredients of Caspian cuisine. The original recipe typically includes ingredients such as codfish, potatoes, and onions. However, in this Caspian version, we substitute the codfish with locally sourced Caspian sturgeon, a prized delicacy of the region. The potatoes are replaced with tender eggplant, adding a subtle earthy flavor, and the onions are enhanced with aromatic spices like saffron and sumac, which are commonly used in Caspian cooking. We alse have the original recipe for Torta de Viana, so you can check it out.

• 2 cups (250g) all-purpose flour 2 cups (250g) all-purpose flour
• 1/2 cup (120ml) olive oil 1/2 cup (120ml) olive oil
• 1/2 cup (120ml) water 1/2 cup (120ml) water
• 1 teaspoon salt 1 teaspoon salt
• 1 large eggplant, diced 1 large eggplant, diced
• 1 onion, finely chopped 1 onion, finely chopped
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 teaspoon ground sumac 1 teaspoon ground sumac
• 1/2 teaspoon saffron threads 1/2 teaspoon saffron threads
• 1 cup (200g) cooked Caspian sturgeon, flaked 1 cup (200g) cooked Caspian sturgeon, flaked
• 1/4 cup (60ml) pomegranate molasses 1/4 cup (60ml) pomegranate molasses
• 1/4 cup (60ml) vegetable broth 1/4 cup (60ml) vegetable broth
• 1/4 cup (15g) fresh parsley, chopped 1/4 cup (15g) fresh parsley, chopped
• Salt and pepper to taste Salt and pepper to taste

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 15g, 2g
• Carbohydrates (total, sugars): 38g, 6g
• Protein: 10g
• Fiber: 4g
• Salt: 1.2g

Preparation

1. 1.
   Preheat the oven to 180°C (350°F).
2. 2.
   In a large mixing bowl, combine the flour, olive oil, water, and salt. Knead the dough until it becomes smooth and elastic.
3. 3.
   Roll out the dough on a floured surface to fit a 9-inch pie dish. Transfer the dough to the dish and press it gently to line the bottom and sides.
4. 4.
   In a skillet, heat some olive oil over medium heat. Add the diced eggplant and cook until softened. Remove from the skillet and set aside.
5. 5.
   In the same skillet, sauté the chopped onion and minced garlic until translucent.
6. 6.
   Add the ground sumac and saffron threads to the skillet and cook for another minute.
7. 7.
   Stir in the flaked Caspian sturgeon, pomegranate molasses, and vegetable broth. Cook for a few minutes until the mixture thickens slightly.
8. 8.
   Remove the skillet from heat and stir in the cooked eggplant and chopped parsley. Season with salt and pepper to taste.
9. 9.
   Pour the filling into the prepared pie crust and spread it evenly.
10. 10.
    Bake in the preheated oven for 30-35 minutes, or until the crust turns golden brown.
11. 11.
    Remove from the oven and let it cool for a few minutes before serving.

Treat your ingredients with care...

• Caspian sturgeon — Ensure the sturgeon is cooked and flaked before adding it to the filling.
• Saffron threads — Soak the saffron threads in a tablespoon of warm water for a few minutes before adding them to the skillet. This will help release their vibrant color and aroma.

Tips & Tricks

• If Caspian sturgeon is not available, you can substitute it with another firm white fish like halibut or sea bass.
• For a vegetarian version, replace the Caspian sturgeon with marinated tofu or tempeh.
• Serve the Torta de Viana warm or at room temperature for the best flavor and texture.
• Pair this dish with a refreshing cucumber and tomato salad to balance the richness of the pie.
• Experiment with different herbs and spices to customize the flavor profile of the filling.

Serving advice

Serve the Caspian Sea Delight Torta de Viana as a main course accompanied by a fresh salad or steamed vegetables. Cut it into wedges and garnish with a sprinkle of fresh parsley for an elegant presentation.

Presentation advice

To enhance the visual appeal of the Torta de Viana, brush the crust with a beaten egg before baking to achieve a glossy golden finish. Serve it on a decorative platter or individual plates for an eye-catching presentation.