Iranian Vegetable Stew (a Field version of Ottolenghi!) Recipe from Cathy

Iranian Vegetable Stew (a Field version of Ottolenghi!) Recipe from Cathy

Iranian Vegetable Stew (a Field version of Ottolenghi!) Recipe from Cathy

Butter or butter/oil mix to fry in

1 Large onion chopped

Chard or Beetroot stalks chopped

½ Tsp Tumeric

1 ½ Tsp  cumin seeds

1 Tbsp Tomato puree

Herbs ( e,g Parsley, Dill, Tarragon Coriander)

1 kg Waxy potatoes peeled and in large cubes

1 Swede ( or Squash or other hard root Vegetable) Cubed

3 Iranian Limes ( Brighton Grove sells ) or 1 lime  in chunks

1 Green chilli slit on one side

Salt  1 Tsp

1 Litre water

Enough chard/beetroot leaves to cover the top

Tomatoes- optional

15g dried Barberries ( again Brighton Grove sells)

 

I cook this is a large flat casserole pan that is transferable to the oven then it’s a great one-pot meal with infinite variable  versions!

Turn oven on to 180 C/350 F/Mk4

Fry the onion and stalks in the  fat with cumin and turmeric until gently cooked through.

Add the Tomato paste and cook for a couple more minutes,

Add the herbs potatoes, root veg , limes, chilli , salt and water to the pot . Bring to the boil then turn down the heat and cook for 15mins.

Add Tomatoes if seasonal, barberries and squash the dried limes a bit to release the juices.

Scatter the shredded green leaves on top and place in the oven uncovered.

After 10mins check and stir the green in gently, they should be  a bit dried and crisped by then, continue cooking for a further 10-15 mins.

Serve with Pittas and or a yoghurt dip. Freezes and keeps well to reheat on the Cooker Top.

 

It’s a great fresh taste- and much more than the sum of its’ parts!!

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