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Iranian Vegetable Stew with Dried Lime

Warm, fragrant Iranian veggie stew with soft potatoes and squash.
Bright, tangy dried-lime sauce clings to every spoonful.
Rich, herby comfort that tastes even better after it rests.

dinner ⏱ 50 min 420 kcal / portion 70.0 g carbs / portion (estimated) vegetarian milk 🔗 Original source

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Iranian Vegetable Stew with Dried Lime
v2 · rb0e705f985 20260727Z1751 Iranian Vegetable Stew 🍲 🔥 preheat oven to 180°C 🍳 ⏱ 10 min sauté clarified butter, onion, turmeric, and cumin 🍳 ⏱ 2 min cook tomato paste, stirring 🍳 tie herbs into a bunch and add to the pot with potatoes, squash, dried limes, green chilli, salt, and water then bring to a boil 🍳 ⏱ 15 min boil gently until potatoes are semi-cooked 🔪 stir through tomatoes, spinach, and barberries, crushing the limes to release juices 🔥 ⏱ 20 min tip into a roasting tray and bake uncovered until the sauce thickens and vegetables are soft ⏱ 5 min leave to sit 🍽 serve the stew with a dollop of greek yoghurt on the side 1 tbsp tomato paste 300 g greek yoghurt 50 g clarified butter 1 piece onion ½ tsp turmeric 1½ tsp cumin seed 20 g coriander 10 g tarragon 10 g dill 1 kg potato 1 piece butternut squash 3 pieces lime 1 piece green chilli salt to taste 5 pieces tomato 150 g spinach leaf 15 g barberry clarified butter, onion, turmeric, cumin seed tomato, spinach leaf, barberry greek yoghurt
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Preparation steps

  1. preheat oven to 180°C
  2. sauté clarified butter, onion, turmeric, and cumin for 10 minutes
  3. cook tomato paste for 2 minutes, stirring
  4. tie herbs into a bunch and add to the pot with potatoes, squash, dried limes, green chilli, salt, and water then bring to a boil
  5. boil gently for 15 minutes until potatoes are semi-cooked
  6. stir through tomatoes, spinach, and barberries, crushing the limes to release juices
  7. tip into a roasting tray and bake uncovered for 20 minutes until the sauce thickens and vegetables are soft
  8. leave to sit for 5 minutes
  9. serve the stew with a dollop of greek yoghurt on the side

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