Dhahabiya – spiced roast parsnips with muhammara dip

Dhahabiya combines tender, caramelised spiced roast parsnips with a vibrant, smoky muhammara dip, creating a dish rich in Middle Eastern flavours. Muhammara is a Middle Eastern dip made from roasted red peppers and walnuts, known for its complex flavor profile that is smoky, sweet, savory, and slightly spicy.

This Dhahabiya recipe earns a Nutri-Score B, reflecting a balanced nutritional profile with a good amount of vegetables, healthy fats, and moderate calories. The score is calculated from the combination of fresh parsnips, olive oil, nuts, and spices that promote a healthful diet.

Positive Factors

Method

1. Mix the special grill spice blend. Combine garlic powder, onion powder, paprika, dried coriander, dried parsley, freshly ground black pepper, and salt in a small bowl. This fragrant spice mix will infuse the parsnips with bold Middle Eastern flavours.
2. Prepare the coriander oil. Warm the extra virgin olive oil gently in a saucepan. Toast the cumin seeds until fragrant and popping, then stir in the garlic paste. Add finely chopped fresh coriander, let the oil cool, and store in a heatproof container. This oil will add fresh, herbal notes.
3. Roast the parsnips. Preheat your oven to 200°C (180°C fan or Gas Mark 6). Toss the quartered parsnips with pomegranate molasses, extra virgin olive oil, agave syrup, the special grill spice mix, smoked paprika, and sea salt flakes until well coated. Cover with foil and roast for 30 minutes, then remove the foil and roast for an extra 10 minutes until beautifully caramelised.
4. Whip up the kabseh spice mix. Combine all the listed kabseh spice mix ingredients in a bowl to create a warm, aromatic blend perfect for the muhammara dip.
5. Make the muhammara. Roast the red Romano peppers on a baking tray in the oven for 15-20 minutes until their skins are charred, or char them over a gas hob, turning regularly. Once cooled, blend them with the roasted red peppers, gluten-free panko breadcrumbs, kabseh spice mix, hot chilli flakes, walnuts, and extra virgin olive oil until semi-smooth but with some texture remaining—this maintains the dip’s appeal.
6. Serve with flair. Spread the muhammara over a large platter. Arrange the roasted parsnips on top, drizzle with coriander oil and a little extra pomegranate molasses, then finish with flaky sea salt. This makes a stunning centrepiece that’s as vibrant as it is tasty, perfect for impressing guests.

Suggested Wine Pairing

To complement the spiced roast parsnips and smoky muhammara in this vegan and gluten-free Dhahabiya dish, here are three well-priced wines under £12.50 from UK supermarkets:

• Montgras Reserva Sauvignon Blanc – Crisp and zesty with citrus and green pepper notes that brighten the spices without overpowering them.
• Cheap & Cheerful Spanish Garnacha – Offers ripe red fruit and subtle spice that echo the smoky paprika and warmth of the dish.
• Echo Falls Pinot Grigio – Light, fresh, and slightly floral, balancing the richness of the walnut muhammara and the pomegranate glaze.

What can you serve with this

1. Warm flatbreads – Soft pita or laffa bread is perfect for scooping up muhammara and parsnips, adding a chewy texture.
2. Fresh salad – A crisp cucumber and tomato salad with a lemony dressing provides refreshing contrast to the warm spices.
3. Herb rice – Fluffy basmati rice tossed with parsley and mint complements the Middle Eastern spice profile of the dish.

FAQs for Dhahabiya

• What is Dhahabiya? Dhahabiya is a Middle Eastern dish featuring spiced roast parsnips served with a spicy muhammara dip, known for its bold flavours and vegan-friendly ingredients.
• Is this dish gluten-free? Yes, Dhahabiya uses gluten-free ingredients and is suitable for those avoiding gluten.
• Can I make the muhammara ahead? Absolutely, the muhammara tastes even better after resting in the fridge for a few hours or overnight.
• What can I substitute if I don’t have pomegranate molasses? Tamarind paste or a mix of balsamic vinegar with honey make suitable alternatives that mimic the sweet-sour punch.
• Is Dhahabiya suitable for vegans? Yes, it is both vegan and vegetarian, with no animal products used.
• How should I store leftovers? Keep leftovers in airtight containers in the fridge and consume within 2-3 days for best freshness.

Nutri-score Health Check

This Dhahabiya recipe earns a Nutri-Score B, reflecting a balanced nutritional profile with a good amount of vegetables, healthy fats, and moderate calories.

Positive Factors

• Parsnips provide dietary fibre and vitamins.
• Extra virgin olive oil offers heart-healthy monounsaturated fats.
• Walnuts contribute omega-3 fatty acids and antioxidants.

Negative Factors

• Pomegranate molasses and agave syrup add sugars, so portion control helps maintain balance.

This score is automatically calculated based on the ingredients and serves as a helpful guide to the recipe’s healthiness.