- Preparation and cooking time
- More effort
- Serves 12
Persian Herbed Stew with Beans and Spinach
- 2 bunches fresh parsley
- 2 bunches fresh Coriander
- 2 bunches fresh spinach
- 2 bunches fresh spring onions
- 1 large bunch chives
- 2 good sized leeks
- 3 tbsp extra virgin olive oil
- ￼￼￼￼￼￼￼￼￼3 different forms of beans Tinned or dried
- 1 tablespoon of tomato paste
- 1tsp turmeric
- 1⁄2 tsp salt (As a believer of not using salt, as it can not be taken out but it can be added at the table i miss this ingredient)
- 1 pint of water
- 3 whole dried limes (usually found in an ethnic shop)
- STEP 1Wash all the greens (parsley, cilantro, spinach chives, green onion, and leeks) to remove all dirt and sediment.
- STEP 2Using a food blender chop all the greens finely. I do not remove the storks if they are fresh as this gives added fibre. but this is a matter of taste
- STEP 3Fry the greens in a wok or large pan with the olive oil until they have wilted and shrunk in size. This will take about 25-30 minutes.
- STEP 4Then add the turmeric, pepper when the greens have wilted. Add the drained beans and the 3 cups of water
- STEP 5Bring this mixture to a boil, then let simmer for 30-45 minutes. While the mixture is simmering, remove the skins of the dried limes, returning the flesh of the limes to the stew. (If you use fresh limes it will make it very bitter but the cure for this is coconut milk)
- STEP 6Add tomato paste and continue to simmer for 10-15 minutes. Add lemon juice right before serving. Adding it gradually based on taste
- STEP 7I serve the stew on its own, but you can serve with basmati rice. If you prefer to use meat instead of beans just add Kidney beans and cubed braising steak or lamb wich is more traditional.