AASH - Vegetable stew

Iran

Ingredients
  • 150 gm lentils
  • 100 gm red kidney beans
  • 250 gm chickpeas (Garbanzo beans)
  • 100 gm rice
  • 100 gm parsley (finely chopped)
  • 100 gm dill leaves (finely chopped)
  • 100 gm spinach (coarsely chopped)
  • 1 cup dried mint
  • 100 ml extract from 25 mg Tamarind or 1/2 cup lemon juice
  • 4 medium beet, diced
  • 3 medium onion (finely chopped)
  • 2 teaspoon sugar
  • 1 teaspoon turmeric powder
  • 1 tablespoon garlic and ginger paste
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon cumin seeds
  • 1/2 teaspoon coriander powder
  • 2 cups cooking oil
  • Salt to taste
  • 1.5 liters of water
Method

Soak the lentils, chickpeas, beans, beets and rice in separate  containers overnight. 

Cook kidney beans and chickpeas in a large pot of water.  Cook beet in another pot of water.  Cook lentils, and rice in yet another pot of water. 

Add the vegetables to the lentils and rice mixture. Continue to cook for approximately 15-20 minutes. Then, add to the mixture, tamarind extract or lemon juice followed by cooked chickpeas, beans, and beet.

Sauté chopped onions. Add salt, black pepper, turmeric, ginger and garlic paste, cumin seeds, coriander powder, and dried mint to the oil.  Heat for 3-5 minutes.

Pour this oily mixture to the large pot containing the other ingredients. Add sugar and vinegar to the mixture. Stir well.    

Print Close