Recipe
Loaded with fresh coriander, parsley and spinach, this Persian herb stew is all about bold, nourishing flavours. Slow-cooked with spices, beans, and tofu, it’s a healthy, wholesome dish that tastes even better the next day.
You will need
Serves 8
For the stew:
- 80ml extra virgin olive oil
- 1 large yellow onion, chopped
- 5 cloves garlic, minced
- 1 teaspoon black pepper
- 1 teaspoon turmeric
- 2 tablespoons dried fenugreek leaves
- 1 can kidney beans
- 4 cups water
- 200g semi firm tofu, broken into large chunks
For the herb mixture:
- 4 black limes, pierced with a skewer
- 1 bunch of coriander
- 300g baby spinach
- 2 bunches spring onions, greens only
- 1 1/2 bunch parsley
- 2-3 tablespoons extra virgin olive oil
To serve:
- 1 lemon, juice only
- Rice (optional)
Recipe: Simon Toohey
Directions
20 mins to prep
2 hours to cook
-
Step 1
In a large saucepan, add the oil, onions and garlic and saute for 5 minutes or until sweet. Add the black pepper, turmeric, fenugreek leaves, kidney beans, water, tofu, and black limes.
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Step 2
Meanwhile, add to a dry wok the coriander, baby spinach, spring onion and parsley over medium heat and cook for 10 minutes, stirring occasionally, or until the liquid has cooked out. Add the extra virgin olive oil and fry for a few minutes or until deep green.
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Step 3
Add the herbs to the saucepan and stir through. Leave to boil, them simmer for 1 1/2 to 2 hours, or until reduced by half.
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Step 4
Remove the black limes before serving with a squeeze of lemon and rice.
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Recipe: Simon Toohey
