Persian pea and potato stew
Simple Too, p. 59
This is (loosely) inspired by khoresh-e nokhod sabz, the Persian stew traditionally made with peas and tomatoes, simmered with warm spices. Here, we’ve left out the tomatoes, so that the peas – and all the spices – can take centre stage. If you’re making this in advance, just hold back on the lemon juice, to preserve the vibrant green colour, and stir it through when reheating. Either way, serve with plenty of steamed rice and/or some freshly warmed flatbreads.
Ingredients
- 90ml olive oil, plus extra to serve
- 2 onions, finely chopped (250g)
- 2 tsp cumin seeds
- 15g ginger, peeled and finely chopped
- 1 lemon, zest thinly shaved to get 6 strips, 1 tbsp juice
- ½ tsp ground turmeric
- 5 garlic cloves, crushed
- 960g frozen petits pois
- 2 large maris piper potatoes, peeled and cut into 1cm chunks (340g)
- 500ml vegetable stock
- 10g coriander leaves (or mint), finely chopped
- 80g plain yoghurt, to serve
- Fine sea salt and black pepper
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