Fall means sweet potatoes and stews.  Putting the two together is a wonderful combination. I have revised my earlier recipe to bring more specifically Persian flavors to the stew. The qormeh sabzi vegetables brings a wonderful, rich flavor to the stew, I want to lick my plate!

1 Tbsp grape seed oil

1 large onion, peeled and finely diced

1 tsp ground turmeric

2 Tbsp tomato paste

1 recipe qormeh sabzi vegetables (ADD SEPARATE QS VEGGIE RECIPE)

1 Tbsp dried dill

1 1/2 lbs Yukon gold potatoes, peeled and chopped into 1″ chunks

1 1/2 lbs sweet potato, peeled and chopped into 1″ chunks

3 dried limes, pierced 2-3 times, and soaked in 1 cup boiling water for 15 minutes

Kosher salt

28-oz can of whole tomatoes

5 oz spinach leaves

Directions

Heat the oven to 350F. Place the oil in a large dutch oven on medium heat, sauté the onion for 10 minutes. Add the turmeric and tomato paste and cook, stirring, for two minutes.

Add the qormeh sabzi vegetables, dill, potatoes, limes with their soaking water, tomatoes, 1½ salt and 3 cups of water. Bring to a boil, reduce the heat and simmer for 15 minutes, until the potatoes are semi-cooked.

Stir in the spinach and transfer to 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 let sit for five minutes, remove the limes, serve with rice and enjoy!

Serves 6 – 8