Spread, Relish & Pickle
2 generous tablespoons ground sumac
1 teaspoon salt
1/2 teaspoon ground black pepper
2 teaspoons ground cinnamon
1 teaspoon ground cardamom
200 ml tamarind paste
juice of 3 lemons/limes
700 g pitted Iranian dates (soft fresh) – or use Medjool
This is a little treasure, as it is a pickle without vinegar or brine. I use it hot and cold as a garnish to rich meats and rice dishes, in sandwiches, even as a stuffing for fish. Bizarrely it is particularly nice with fried eggs. It is in fact a recipe one of my customers gave me pursuant to several months’ discussion about the multifarious uses of dates, but I think it is largely ascribable to the great Persian cook-book writer Rosa Mantasami.
Recipes from Sally Butcher
Mix the spices, tamarind and lemon juice together and then stir in the dates.
Pack into clean, dry jars or airtight plastic tubs.
This should be ready after about a week, but is at its gooiest best after about a month.