This hearty and flavorful stew is a classic in Persian cuisine, known for its rich spice blend and the sweetness of the peppers and onions. It's a comforting dish that's surprisingly easy to make.
Prep time: 15 minutes Cook time: 45 minutes Servings: 4
Ingredients
Potatoes: 4 large (about 2 lbs), peeled and cut into 1-inch chunks
Bell Peppers: 2 large (one red and one green/yellow), cored and chopped into large dice
Onions: 3 large, chopped
Tomatoes: 3 medium, chopped
Garlic: 3 cloves, minced
Turmeric Powder: 1 tsp
Cumin Powder: 1 tsp
Paprika: 1/2 tsp (optional, for extra color and depth)
Cinnamon: A pinch (about 1/4 tsp)
Advieh (Persian Spice Blend): 1 tsp (If you don't have it, a mix of cardamom, cloves, and cinnamon is a good substitute)
Tomato Paste: 2 tbsp
Vegetable Broth or Water: 1.5 - 2 cups
Lime Juice: 1 tbsp (fresh is best)
Salt & Pepper: to taste
Vegetable Oil: for frying
Fresh Parsley or Cilantro: chopped, for garnish
Instructions
1. Prepare the Onions: In a large pot or Dutch oven, heat a generous amount of vegetable oil over medium heat. Add the chopped onions and cook, stirring frequently, until they become soft and golden. This slow caramelization is key to the dish’s flavor, so don't rush this step (about 15-20 minutes).
2. Add Spices and Garlic: Once the onions are golden, add the minced garlic and sauté for another minute until fragrant. Stir in the turmeric, cumin, paprika, cinnamon, and Advieh. Cook for 30 seconds to to release the aroma of the spices.
3. Build the Stew Base: Add the tomato paste and cook for 1-2 minutes, stirring constantly, until it darkens and combines with the spices. Add the chopped tomatoes and cook until they break down and form a sauce.
4. Add Potatoes and Peppers: Carefully add the potato chunks and the chopped bell peppers to the pot. Stir well to coat everything with the tomato-onion-spice mixture.
5. Simmer: Pour in the vegetable broth (or water), making sure it mostly covers the vegetables. Bring to a boil, then reduce the heat to low, cover the pot, and let it simmer. Cook for about 25-30 minutes, or until the potatoes are tender and the peppers are soft.
6. Final Touches: Once the potatoes are cooked, stir in the fresh lime juice. Season with salt and pepper to taste. If the stew is too dry, add a splash more broth. If it's too watery, you can simmer it uncovered for a few extra minutes.
7. Serve: Ladle the hot stew into bowls and garnish generously with chopped fresh parsley or cilantro. This dish is perfect served with basmati rice or crusty Persian bread. Enjoy!
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