Video and Recipe by The Iranian Vegan
I’m Mana. A young woman from the Iranian diaspora based in London. One of the cultural traits that immigrant communities pass on from generation to generation is the heritage of our cuisine. For me, there is so much honor in creating the foods of my ancestors and knowing there is no pain and suffering in the dish, only love.
Ingredients:
- Jerk Marinade
- 2 scotch bonnets
- 2 bunches spring onions
- ½ onion
- 5 garlic cloves
- 1 thumb ginger
- 8 thyme sprigs
- 2 tbsp pimento seeds
- 1 tsp black pepper
- 1/4 tsp grated nutmeg
- 2 tbsp soy sauce
- 2 tbsp olive oil
- Juice of 1 lime
- 4 tbsp pomegranate molasses
- 1 tsp browning (for colour)
- Salt to taste
- Blend everything into a smooth paste. Store in a jar in the fridge for up to 2 month.
Lion’s Mane “Chick’n”
- 600g lion’s mane mushrooms
- 2 tsp smoked paprika
- 1 tsp onion salt
- 3-4 tbsp jerk marinade
- Oil for grilling
Method:
- Break lion’s mane into large, thigh-sized chunks (they’ll shrink).
- Pan-fry with a press for 5ish mins each side until most liquid releases. Remove.
- Cut shallow slits into each piece like you would chicken thighs.
- Season with paprika, onion salt + jerk marinade.
- Marinate 2 hrs or overnight.
- Grill on high heat until charred and dark brown, almost blackened in spots.
Serve hot with rice & peas fusion topped by crispy golden Tahdig for the full experience.
