This recipe comes courtesy of Joy DuPuis of TempehGirls.com.
I love Persian food! Well, I love almost every ethnic food as long as it’s vegetarian!
This a fragrant, crunchy and delicious Persian lettuce wrap with fig balsamic tempeh, toasted pecans and pomegranate seeds.
I had fun creating this recipe with chef Breanna Moeller from Chicago and setting it up to be photographed – and consumed!
1 head butter lettuce – I like the one left on the root
2 cups basmati rice or quinoa
1 small onion, thinly sliced
3 tablespoons ghee
½ teaspoon sumac
½ teaspoon turmeric
½ cup toasted chopped pecans (or almonds or pistachios)
¼ teaspoon saffron – soak in 2 tablespoons hot water for a few minutes
8 ounces tempeh – cut in 1 inch pieces
1 tablespoon grapeseed oil
½ cup fig balsamic vinegar
2-3 tablespoons raw honey
Follow the instructions for the rice or quinoa. Add the saffron water and fluff.
Heat the ghee over medium heat in a skillet.
Add the onions and sauté until translucent (3-4 min).
Add turmeric and sumac.
Remove from heat and add to the rice or quinoa.
Mix the fig balsamic with the raw honey and cook down – about 10 min–until it is thick and passes the spoon test. (Put the spoon in the balsamic mix and it should cover the spoon but not be too thick.)
Toss the tempeh in a heated skillet with the 1 tablespoon of oil and sauté till browned; add the fig balsamic and toss it around.
Wash and dry the lettuce, leaving the pieces intact.
Assemble: On each lettuce piece, put a few small spoonfuls of rice or quinoa with onions in it.
Add the tempeh, then toasted nuts and pomegranate seeds. Fold over and eat and enjoy!