Mixed summer vegetable khoresht

Mixed summer vegetable khoresht

By
From
Saraban
Serves
6
Photographer
Mark Roper

This is a vegetable stew to make when summer ingredients are at their tender best. Cook until the vegetables are just done to maintain their flavour and texture. I’ve taken a bit of a liberty – no extra-slow cooking or meat involved – just great ingredients that combine wonderfully with Iranian flavourings.

Ingredients

Quantity Ingredient
3 artichoke hearts
225g peeled pumpkin, cut into wedges
200g kipfler potatoes, scraped and cut into chunky discs
6 baby turnips, peeled, trimmed and cut into wedges
3 baby carrots, trimmed and cut in half
3 shallots, peeled and cut in half
1 teaspoon coriander seeds, lightly crushed
1/2 teaspoon freshly ground black pepper
1/2 teaspoon dried mint
3 tablespoons olive oil
1 teaspoon sea salt
500ml water
Saffron liquid
1 lemon, juiced
1/2 cup tarragon leaves
400g broad beans in the pod, shelled
150g peas in the pod, shelled
or 60g frozen peas
120g flat green beans, trimmed and sliced on an angle
flatbread, to serve

Method

  1. Trim the artichoke hearts, then quarter each one and put into a bowl of acidulated water.
  2. Toss the artichoke hearts, pumpkin, potato, turnip, carrot and shallots in a large bowl with the spices, dried mint and oil. Heat a large, heavybased frying pan over a medium heat and cook the vegetables in batches, turning so they colour evenly. As they are done, transfer them to a large casserole dish, then add the salt, water, saffron liquid, lemon juice and tarragon. Stir gently and bring to a boil. Lower the heat, cover, and simmer gently for 25–30 minutes, or until the vegetables are barely tender.
  3. Meanwhile, bring a saucepan of water to a boil, then blanch the broad beans briefly and refresh quickly under cold water. When cool enough to handle, peel off the skins. Add the broad beans, peas and green beans to the casserole and cook for a further 10 minutes. Taste and adjust the seasonings to your liking and serve hot, warm or cold with plenty of flatbread for mopping up the juices.
Tags:
Saraban
Malouf
Greg
Lucy
Iran
Iranian
Middle Eastern
Persian
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