Persian Stew with Tahdig


For 2 (for 4)

Basmati Rice: 1 bag (2 bags)

Vegetable Stock Pot: 1 (2)

Saffron Powder: 1 pod (2 pods)

Carrot: 1 (2)

Parsley: 1 bunch (2 bunches)

Fennel Seeds: 1 pod (2 pods)

Aromatic Spice Blend: 1 pod (2 pods)

Chilli Flakes: 1 pod (2 pods)

Sautéed Tomato Paste: 1 sachet (2 sachets)

Dried Persian Lime: 1 (2)

Chickpeas: 1 can (2 cans)

Harissa: 1 pod (2 pods)

Spinach: 1 bag (2 bags)

Nutritional Information:

Per serving: Energy (kcal) 676 Fat 17g of which saturates 3g Carbohydrates 103g of which sugars 9g Protein 28g Salt 3.36g

Please note our recipes are packed in a facility that handles celery, crustaceans, fish, gluten, milk, molluscs, mustard, nuts, peanuts, sesame, soya & sulphites.

Recipe Description:

This is a recipe for a beautiful Persian khoresh (stew) of hearty spinach and chickpeas flavoured with deeply aromatic black lime, the king of dried fruits. So why can’t we stop thinking about the humble rice dish on the side? Actually, despite its appearance, tahdig is the most coveted part of any Persian meal, a saffron-infused brittle of perfectly crisped up rice that’s peeled away from the bottom of the pot and upturned for serving. Don’t worry if yours doesn’t end up picture-perfect. Cooking tahdig is always a combination of skillful feat and happy accident, and even experienced chefs are at the mercy of its mysterious whims.


  • Preparation time:

    For 2 - 20 minsFor 4 - 25 mins
  • Cooking time:

    For 2 - 45 minsFor 4 - 50 mins