Persian Lime Stew


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) 663 Fat 15g of which saturates 2g Carbohydrates 109g of which sugars 53g Protein 28g Salt 3.43g

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:

Deeply aromatic and subtly smoky as well as sour, the black lime might just be the king of dried fruits. It owes its sweet, earthy depth of flavour to a long process where it is salt-cured and then left to dry in the sun under carefully controlled conditions. A crucial ingredient in Persian cuisine, they’re used in everything from drinks to powdered spice rubs. There’s no better way to draw out their indescribable flavour than in a hearty khoresh (stew), like this nutty chickpea & spinach dish. 


  • Preparation time:

    For 2 - 15 minsFor 4 - 20 mins
  • Cooking time:

    For 2 - 25 minsFor 4 - 30 mins