Mussel + Tamarind Braise

Kategh Muluk /Sadaf-e do Kafeh


Preparation info

  • Serves:


    • Difficulty


    • Ready in

      45 min

Appears in

Cooking in Iran: Regional Recipes and Kitchen Secrets

Cooking in Iran

By Najmieh Batmanglij

Published 2020

  • About

I adapted this recipe from one by Raviyeh Daryanavardi in Qeshm.


tamarind + tomato sauce

  • ¼ cup/60 ml oil
  • 2 medium onions, peeled and thinly sliced
  • 5 cloves


  1. For the tamarind and tomato the sauce: In a medium-sized enameled cast-iron braiser, heat the oil over low heat, and sauté the onions and garlic for 20 to 30 minutes until golden brown.
  2. Add the salt, pepper, turmeric, cinnamon, cardamom, and advieh, and sauté for 1 minute. Add the tomato paste, tamarind paste, and raisins, and sauté for another 1 min