← All recipes

🍲 Persian Stew

333 kcal · 30 min · 4 servings

Ingredients

• 200 g green lima bean
• 600 g waxy potatoes (red-skinned)
• 2 tbsp vegetable oil (e.g. corn germ oil)
• Salt
• Pepper (from the mill)
• 250 g okra pods
• 1 tbsp vinegar
• 280 g corn (can)
• 2 spring onions
• 2 tbsp ghee
• 1 tsp dried rosemary
• Sugar

Instructions

1. 1. Place the lima beans in a large bowl.
2. 2. Cover the beans with plenty of cold water.
3. 3. Let the beans soak overnight.
4. 4. Preheat the oven to 200 degrees Celsius with top and bottom heat.
5. 5. Line a baking sheet with baking paper.
6. 6. Wash the potatoes thoroughly.
7. 7. Brush the potatoes clean.
8. 8. Cut the potatoes in half or quarters depending on their size.
9. 9. Mix the potato pieces with the oil.
10. 10. Season the potatoes with salt and pepper.
11. 11. Place the potatoes on the prepared tray.
12. 12. Bake the potatoes in the oven for 35 to 40 minutes.
13. 13. Drain the soaking water from the beans.
14. 14. Put the beans in the Duromatic.
15. 15. Cover the beans with fresh water.
16. 16. Close the lid of the pot.
17. 17. Place the pot on the heat source.
18. 18. Cook the beans on level 1 for about 12 minutes.
19. 19. Quickly release the steam from the pot.
20. 20. Wash the okra pods under running water.
21. 21. Remove the hard ends of the okra pods.
22. 22. Bring water with salt and vinegar to a boil.
23. 23. Add the okra pods to the boiling water.
24. 24. Cook the okra for about 4 minutes (blanching).
25. 25. Place the okra in a sieve.
26. 26. Rinse the okra with cold water.
27. 27. Drain the corn from the can.
28. 28. Let the corn drip dry well.
29. 29. Wash the spring onions.
30. 30. Remove the dry tips of the spring onions.
31. 31. Cut the spring onions into thin rings.
32. 32. Heat the lard in a large pot.
33. 33. Sauté the spring onion rings in the lard for about 5 minutes.
34. 34. Add the cooked beans to the onion mixture.
35. 35. Add the drained corn.
36. 36. Add the blanched okra.
37. 37. Mix all ingredients well together.
38. 38. Let the mixture heat up.
39. 39. Season the stew with salt.
40. 40. Season the stew with pepper.
41. 41. Add rosemary to the stew.
42. 42. Add sugar to the stew.
43. 43. Fold in the baked potatoes into the stew.
44. 44. Serve the Persian stew.

Nutrition per serving

• kcal: 333
• Protein: 8 g · Fett/Fat: 14 g · Carbs: 43 g