Khoresh Kadoo

 

This Persian stew was a regular favourite when did the Veggieman food truck. We even catered for a wedding serving this dish to all the guests. It went down a storm.

Ingredients
Serves 4

50ml clarified butter (or veg oil)
1 large onion, finely chopped
2.5g ground turmeric
6g cumin seeds
25g tomato paste
20g fresh coriander 
10g fresh dill
1kg waxy potatoes, peeled and chopped into bite sized pieces (2cm)
1 butternut squash, peeled, deseeded and chopped as above
3 dried Black limes
1 green chilli
400g chopped tomatoes, tinned
150g spinach leaves
15g barberries
3 tsp salt, to taste

to serve
100g Greek yoghurt (optional)

Method

Pre-heat the oven to 180C. 

Place a large shallow casserole dish (like a tagine) over a medium heat adding the clarified butter. Then fry the chopped onion for a few minutes before adding the turmeric and cumin  seeds. Continue to cook for 10 minutes. Add the tomato paste and stir in well. 

Next pierce the dried limes several times with a sharp knife. Also slit the green chilli down one side. 

Add the squash, potatoes, limes and green chilli. Pour in 2 litres of water and season well with salt. Tie all the herbs into a bunch and add to the dish. 

Bring to a boil, then turn down to a simmer for 15 minutes.  Stir every now and them, pressing on the limes as you do to encourage some of the flavouts inside to be released.

Pour in the chopped tomatoes and add the spinach and barberries.

Place the casserole dish in the oven, uncovered, and cook for a further 20 minutes. 

Once the sauce has thickened and the vegetables are soft and slightly browned remove from the oven. 

Allow to cool for a few minutes then remove what's left of the bunch of herbs.

Serve with rice and a dollop of the dill yogurt on the side.