Oriental Vegetable Magic

Oriental Vegetable Magic, a fruity-floral spice blend for vegetables and rice

Oriental Vegetable Magic is our Persian-Arabic inspired composition for rice, vegetable and poultry dishes with the aromatics of 1001 Nights. We compose it in our workshop in Klingenberg am Main from black pepper, pomegranate seeds, sugar, mahleb cherry, onions, coriander seeds, cumin, parsley, cinnamon blossom, orange peel, chili, cloves, saffron and rose petals. The character: fruity-floral through pomegranate and rose, with fine warmth from cinnamon blossom and cloves and a subtle heat from the chili.

How to use

Oriental Vegetable Magic is a true universal seasoning: for couscous, bulgur, basmati rice, rice bakes, pilaf, vegetable pans, grilled root vegetables, aubergines, pumpkin and cauliflower. Also very aromatic for poultry, lamb and tuna, in yoghurt marinades for chicken skewers and in tagines. Cook it in directly; the aromas develop fully during braising.

Important: after frying or braising, scatter a little fresh mint or parsley over the dish; this sets a fresh counterpoint to the warm-floral seasoning. Sparing with salt, as pomegranate seeds and onions bring their own sweetness and depth.

Recipe: oriental couscous with chicken

A colourful dish with pantry ingredients in 25 minutes.

Ingredients for 4:

• 250 g couscous, 350 ml chicken stock
• 4 chicken breast fillets, cut into strips
• 2 tbsp Oriental Vegetable Magic
• 1 courgette, 1 red pepper, 1 small aubergine
• 3 tbsp olive oil, 1 tbsp honey, juice of half a lemon
• 1 tsp fine Luisenhaller deep-rock salt, fresh mint

Method: Marinate the chicken with 1 tbsp vegetable magic, honey and olive oil. Pour boiling stock over the couscous, cover, let swell for five minutes, fluff up with a fork. Dice the vegetables, fry in olive oil, add the remaining vegetable magic, sweat for three minutes. Sear the chicken strips over high heat. Arrange everything over the couscous, drizzle with lemon juice, scatter with fresh mint. A dollop of Mango Chutney goes well with it.

At a glance

• A Persian-Arabic spice blend with pomegranate, saffron and rose petals
• A fruity-floral character with cinnamon-warm depth
• Workshop quality from Klingenberg am Main
• No flavour enhancers, anti-caking agents or additives
• Versatile for rice, vegetables, couscous, poultry and tagines

Goes well with

Related oriental blends are our Baharat for lamb and minced meat and our Harissa for heat and braises. Indian counterparts are our mild-fruity Curry Mumbai and the piquant Curry Anapurna. A sweet-fruity accompaniment comes from our Mango Chutney. You'll find more in our spice blends collection.

Frequently Asked Questions

What does Oriental Vegetable Magic taste like?
Fruity-floral through pomegranate and rose petals, lightly sweetish from the sugar and the mahleb cherries, warm through cinnamon blossom and cloves, with subtle heat from the chili. A very balanced, aromatically multi-layered blend.

What can I use the vegetable magic for?
Ideal for rice, couscous, bulgur, pilaf, fried vegetables, tagines, poultry, lamb and tuna. Also very aromatic in yoghurt marinades, in vegetarian bowls, over oven vegetables and in lentil dishes.

What are mahleb cherries in the blend?
Mahleb cherry is the dried and ground stone-fruit of a wild cherry from the Middle East. It tastes finely bitter-sweetish with a marzipan and bitter-almond note and is a classic seasoning component in Arabic and Persian cooking.

What is the difference from Baharat?
Baharat is the hotter lamb-and-minced-meat blend emphasised with pepper and cumin. Oriental Vegetable Magic is the fruity-floral variant with pomegranate, saffron and rose, ideal for rice and vegetables, softer and more sweetish.