Name: Khoresht-e-laboo (Beetroot hot pot)
Prep time: 25 min
Cook time: 30 min
Total time: 55 min
Yield: Serves 4
Cuisine: Afghan
Ingredients: 2 hot red chillies, chopped; 1 tablespoon tomato paste (concentrated purée); 1 cm (½ inch) knob of fresh ginger, peeled and finely grated; 50 ml (1¾ fl oz) rice bran oil; 4 carrots, peeled and cut into 3 cm (1¼ inch) chunks; 4 green cardamom pods, crushed; 3 medium–large beetroot (beets), peeled and cut into 3 cm (1¼ inch) chunks; 2 tablespoons pomegranate molasses; 60 g (2¼ oz/¼ cup) dried yellow split peas; ½ cinnamon stick, broken; a pinch of saffron threads; 1 teaspoon ground turmeric; 1 teaspoon ground cumin; 1 large brown onion, chopped

Preparation info

Serves
4

Difficulty
Easy
Ready in
55 min

Appears in

Lands of the Curry Leaf

By Peter Kuruvita

Published 2018

About

In Persia (Iran), a khoresht is a casserole. This dish usually contains beef, but I have found it is beautiful simply made with vegetables. Carrots are regularly used, as are plums and even quinces, so feel free to strike out with other vegetables besides beetroot.

Ingredients

50 ml (1¾ fl oz) rice bran oil
1 large brown onion, chopped

Method

In a heavy-based saucepan, heat the rice bran oil over medium–high heat until nearly smoking. Add the onion and cook for 2 minutes, or until golden brown.

Add the spices and tomato paste and stir for 2–3 minutes.

Stir in the ginger, chilli, carrot and beetroot and add enough water to cover the vegetables by about 3 cm (1¼ inches). Bring to the boil, then reduce to a simmer and c

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