Link to Recipe

Iranian vegetable stew with dried lime

Serving size: 2

Ingredients

1 Steamed rice or Persian rice
50 Grams clarified butter
1 large onion, peeled and finely diced
0.5 Teaspoon ground turmeric
1.5 Teaspoons cumin seeds
1 Tablespoon tomato paste
20 Grams coriander
10 Grams tarragon
10 Grams dil
2 waxy potatoes, peeled and chopped into 4cm chunks
0.5 butternut squash, peeled, deseeded and chopped into 4cm chunks
3 Iranian limes, pierced 2-3 times
1 whole green chilli, slit on one side from stem to tip
1 Salt
5 medium tomatoes, quartered (or the same of cherry tomatoes)
150 Grams spinach leaves
15 Grams barberries (or cranberries)
3 Chicken thighs

Instructions

1

Start the rice depending on what kind you are making. Heat the oven to 180C/350F/gas mark 4. Put a large casserole dish on medium heat and sauté half the butter, Season the chicken thighs and brown them in the pan, taking care to ensure they down crowd the bottom. Once browned, set aside.

2

Add the rest of the butter to the casserole dish. Add the onion, turmeric and cumin for 10 minutes. Add the tomato paste and cook, stirring, for two minutes. Tie all the herbs into a bunch and add to the pot with the chicken, potatoes, squash, limes, chilli, a teaspoon and a half of salt and 800 ml of water. Bring to a boil, turn down the heat and boil gently for 15 minutes, until the potatoes are semi-cooked. Stir through the tomatoes, spinach and barberries, crushing the limes gently as you do so, to release some of the juices inside.

3

Tip into a large roasting tray and bake, uncovered, for 20 minutes, until the sauce has thickened a little and the vegetables are soft. Remove from the oven and leave to sit for five minutes, then serve with a dollop of yoghurt on the side, if you like.