Persian Sweet Potato Stew


It feels so good to be cooking again. Making dinners and baking breads really does serve to center me. Especially when I get to use foods I grew. Even though I am planning and preparing my garden for this season, I still have lots of sweet potatoes that I harvested in the fall.

FullSizeRender 14

This stew was fabulous. It was very reminiscent of Qormeh Sabzi, yet different. And it was and easy. And best of all, unusual for Persian dishes, it is ready an hour after you start chopping the onion.

IMG_5840

It is a flexible dish; as we were eating it, we though of various other possible additions: green beans, kidney beans, other greens, etc. It is only limited by your creativity.IMG_5841

Persian Sweet Potato Stew

inspired by Yotam Ottolenghi’s Iranian Vegetable Stew with Dried Lime

1 Tbsp grape seed oil
1 large onion, peeled and finely diced
½ tsp ground turmeric
1½ tsp cumin seeds
1 tbsp tomato paste
1 Tbsp dried fenugreek
1 Tbsp dried dill
1 1/2 lbs waxy potatoes, peeled and chopped into 1 1/2″ chunks
1 1/2 lbs sweet potato peeled and chopped into 1 1/2″ chunks (from the garden)
3 dried limes, pierced 2-3 times
1 whole anaheim chilli, slit on one side from stem to tip
Salt
5 medium tomatoes, quartered – or 6 canned tomatoes, crushed
5 oz spinach leaves

Directions

Heat the oven to 350F. Put a large dutch oven on medium heat and sauté the butter, onion, turmeric and cumin for 10 minutes.

FullSizeRender 12

Add the tomato paste and cook, stirring, for two minutes.

FullSizeRender 15

To the pot, add the fenugreek, dill, potatoes, squash, limes, chili, tomatoes, a teaspoon and a half of salt and 4 cups of water.

FullSizeRender 11

Bring to a boil, turn down the heat and boil gently for 15 minutes, until the potatoes are semi-cooked.

FullSizeRender 13

Stir in the spinach, crushing the limes gently as you do so, to release some of the juices inside.

Transfer to a large roasting tray and bake, uncovered, for 20 minutes, until the sauce has thickened a little and the vegetables are soft.

IMG_5840

Remove from the oven and let sit for five minutes, remove the limes, serve with rice and enjoy!

IMG_5841

Serves 6 – 8

Categories: Kosher, Main Dish, Persian, Recipe, Spinach, Sweet Potatoes, Vegetarian | Tags: | Leave a comment

Post navigation

Let me know what you think of this post, and if you try the recipe, please let me know how it was and any suggestions you have. Thanks, Andrea

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

Blog at WordPress.com.

%d bloggers like this: