Zahra bi Laban is a very popular dish among Middle Easterners that is made of fried cauliflower, a form of yogurt, and a beautiful blend of spices and is all cooked together in a pot. This is one of my absolute favorites and I can eat it every week! I know 'cooked yogurt' might sound a little weird for those who have never tried this dish before, but I promise you, when cooked right you get a smooth and creamy base of a stew that is deliciously served with white Basmati rice or pita bread!
A twist to my recipe compared to the traditional Zahra bi Laban is that I add sauteed cilantro and garlic at the end! It's completely optional but perfects the dish in my opinion!
I don't recommend baking the cauliflower before hand because they lose their shape and aren't as colorful. I would go for a deep fry for a tastier dish!
Cauliflower is such a versatile vegetable that is used in many dishes. I love how it can be substituted for so many things like rice, and even chicken for Vegans. Now this dish isn't considered one of the healthiest, but I definitely feel like the flavors of the cauliflower really get represented. I used a blend of Middle Eastern spices to bring an earthy taste to the recipe. However, those get balanced when I add the garlic and cilantro at the end.
I got the yellow color of my stew by adding Turmeric, but you can either opt out of this spice completely if you aren't crazy about the color or you can reduce the amount put in! Because Turmeric has such a faint flavor, it won't really make a difference in the dish. In my recipe, I went for a lighter cream than many Middle Eastern versions call for. Many people will use the homemade Laban, Middle Eastern Yogurt, or something called Kishik which is drained and dried yogurt. These provide a more 'sour' taste to the stew but I prefer it to be smoother and richer!
Prep Time: 5 minutes Serves: 4 People
Cook Time: 30 minutes
Total Time: 35 minutes
INGREDIENTS
1 Head of Cauliflower, broken into medium-sized florets
2 cups Vegetable Oil
1 Tbsp. Vegetable Oil
1 Medium Onion, chopped
1/4 cup Water
1 Chicken Bullion Cube
1 tsp. Turmeric
1 1/4 tsp. Cumin
3/4 tsp. All Spice
1/2 tsp. Mixed Spice
1/2 tsp. Salt
1/4 tsp. Black Pepper
2 1/2 cups Water
14 oz. Sour Cream
21 oz. Plain Yogurt
1 Tbsp. Olive Oil
3 Cloves of Garlic, minced
1 Tbsp. Cilantro, minced
INSTRUCTIONS:
In a Medium frying pan, heat up the 2 cups of vegetable oil over medium -high heat. Once heated, add in the cauliflower. I broke my batches up into 3 to avoid overcrowding in the pot, which can cause uneven frying.
Fry the cauliflower, about 5 minutes for each batch, until the florets begin to turn a light brown color. Remove them and place on a paper towel-lined plate to catch any excess oil.
Repeat with the rest of the florets. Set aside.
In a large pot over medium heat, add in the tablespoon of vegetable oil. Add in the the onions and saute them until they are cooked and transparent.
Pour in the 1/4 cup of water to the onions. Next add in the chicken cube, turmeric, cumin, all spice, mixed spice, salt, and black pepper. Cook until the spices are fragrant, about one minute.
Add in the fried florets and pour the 2 1/2 cups of water over the cauliflower, onions and spices. Cook on medium heat and allow the flavors to combine.
In the meantime, put the sour cream and plain yogurt in the blender. Puree until smooth. Take about 1/3 cup of the water from the pot and add it to the blender. Puree once again for a few seconds to combine evenly.
Pour the yogurt blend into the pot with the rest of the ingredients. Bring to a boil, then turn the heat to simmer and cook for an additional 10 minutes.
In a small skillet, heat the olive oil over medium heat. Saute the garlic and cilantro for a few minutes until the garlic is golden brown. add them to the stew and give it one good stir.
Serve over or beside rice. Enjoy!
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