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
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!!