Prep time: 30min
Cooking time: 60 minutes
4-6 Servings
Dive into the vibrant flavors of Persia with this tantalizing Lemon and Greens Stew!
This recipe offers both meat and vegan options, making it perfect for any dietary preference.
Aromatic spices and zesty lemon are bright and refreshing. This stew promises a delightful culinary adventure that's as nourishing as it is delicious.
Ingredients for Persian Lemon and Greens Stew
For the patties
Meat version: 0,5kg minced beef
Vegan version: 500g firm tofu cubes instead of patties or use/make vegan meatballs. For the vegan version add all the ingredients below to the soup itself, instead of bread crumbs and egg.
1 potato, grated
½ cup Parsley leaves, chopped roughly
½ cup cilantro leaves, chopped roughly
½ tsp paprika
½ tsp baharat (optional)
½ tsp cumin
½ tsp turmeric
3-4 tbsp bread crumbs
1 egg
Salt and pepper
For the soup
½ cup Mangold or Spinach, chopped roughly
½ cup Parsley leaves, chopped roughly
½ cup cilantro leaves, chopped roughly
2-3 celery sticks, chopped to small pieces
3 Garlic cloves, minced
½ lemon juice, start with ½ and add more if you like it more sour
½ tsp paprika
½ tsp baharat (optional)
½ tsp cumin
½ tsp turmeric
Salt and pepper
2 cups vegetable stock or water
Optional:
Zucchini
Instructions:
For the patties
Fry onion until gold add, in the middle add all spices + 1 minced garlic clove and open them with the onion until fragrant - about 1-2minutes, set aside
In a large bowl mix all ingredients for the patties and add cooled fried onion, mix all well
Form small patties/balls and fry them for few seconds from both sides so the meat/tofu will hold together and keep juicy
Making the soup:
I recommend using a pot that can go also to the oven (see point 6).
Open all spices in oil for about 2 minutes, add onion, garlic, celery and zucchini if using, and stir for few minutes
Add mangold and vegetable stock or water and lemon juice
Add all the patties/balls to the soup
Put on top more leaves and bring to a boil.
Lower the heat and simmer for about 30 minutes
Now you have 2 options - I like to place it for another 30 minutes without a lid to an oven or you can boil it on the stove for another 30 mins.
Serve with basmati rice.
Enjoy!
Nutritional facts
(per serving, assuming 4-6 servings):
Meat Version
Calories: 350
Protein: 25g
Fat: 20g
Carbohydrates: 15-20g
Fiber: 3-4g
Sodium: 600-700mg
Vegan Version
Calories: 200
Protein: 15g
Fat: 10g
Carbohydrates: 15-20g
Fiber: 4-5g
Sodium: 400-500mg
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