What do you cook when the city is sizzling at 44 degrees C and in the kitchen the temperature easily rises another 10 degrees when the stoves are turned on.
I take refuge in such weather in salads, fruit drinks, yogurt and milk based cold soups, raitas and no-cook, no-bake recipes.
For a healthy Iftar or anytime snack, try paludah,a persian melon and peach salad. Nothing rejuvenates the body after a day of fasting like a bowl of chilled fruit salad that smells like roses.
This simple and beautiful summer compote from Persian cuisine is not just a bowlful of melons and peaches, it’s fragrant with cool rose water, flavoured with lemon and honey and topped with crushed ice. Nutritious and delicious, this is my favourite summer breakfast and dessert these days. It satisfies the sweet tooth without an overload of guilt.
1 big melon
3 tablespoons honey
2 tablespoons lemon juice
2 tablespoons rosewater
a pinch salt
lots of crushed ice or ice cubes
This Is What You Do:
Cut the melon in half. Scoop out the flesh with a fruit baller in melon balls or you can use a soup spoon for that.
Peel the peaches, cut in half and remove the stone. Using melon baller, scoop out peach balls or simply cut them in quarters.
Add the fruits to a deep salad bowl and drizzle some honey over them.
Add the lemon juice and the rosewater. Sprinkle with salt.
Thoroughly toss everything together. Before serving, top with crushed ice or ice cubes.