The World Food Recipe Box

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The World Food Recipe Box

Let's Cook

Persian Lime Stew


Persian Lime Stew

Ingredients:

Allergens in bold

Basmati Rice

Vegetable Stock Pot (celery)

Ground Saffron

Carrot

Parsley

Fennel Seeds

Aromatic Spice Blend

Red Chilli Flakes

Tomato Passata

Dried Persian Lime

Black Chickpeas

Harissa Paste (soya)

Baby Spinach

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

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