Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Peel 1 kilogram of sweet potatoes and cut them into 1-inch cubes for uniform frying.

2. 2

   Heat 2 cups of vegetable oil in a large deep pan or pot to 375°F (190°C) and carefully add the sweet potato cubes in batches, flash-frying each batch for 3 to 4 minutes until golden brown and tender, then remove with a slotted spoon and drain thoroughly on paper towels.

3. 3

   While the flash-fried sweet potato cubes are still warm, transfer them to a large bowl, sprinkle with 1 teaspoon of salt, 0.5 teaspoon of black pepper, and 1 tablespoon of Khmeli Suneli, tossing gently to coat evenly.

4. 4

   In a small saucepan, combine 1 cup (150 grams) of dried plums with 1.5 cups (350 milliliters) of water, bring to a simmer over medium heat, and cook for 10 to 15 minutes until the plums are very soft, then strain the mixture, reserving the cooking liquid, and press the softened plums to extract their pulp, discarding any pits.

5. 5

   In a food processor, combine the extracted plum pulp, 0.5 cup (60 grams) of finely ground walnuts, 3 minced garlic cloves, 0.25 cup (10 grams) of chopped fresh coriander, 1 tablespoon of red wine vinegar, 0.5 teaspoon of chili flakes, and 0.5 teaspoon of salt, blending until a smooth, thick sauce consistency is achieved, adding small amounts of the reserved plum liquid if necessary.

6. 6

   Arrange the seasoned flash-fried sweet potato cubes attractively on a serving platter, then generously drizzle the freshly prepared plum and walnut sauce over the top.

7. 7

   Garnish the dish with 0.25 cup of fresh pomegranate seeds, an additional 0.25 cup of chopped fresh coriander, and 0.5 thinly sliced medium red onion, serving immediately for the best flavor and texture.