Citrus-infused Vegetable Hotpot

Name: Citrus-infused Vegetable Hotpot
Cuisine: Iran
Ingredients: 1 tin cooked butter beans (or 100 g dried, soaked overnight); 1 tin cooked chick peas (or 100 g dried, soaked overnight); 2 sticks celery, washed and cut into 2 cm chunks; 1 large onion, peeled and chopped; 1 teaspoon ground turmeric; 2 carrots, scraped and cut into 2 cm chunks; 4–5 small potatoes, peeled and halved; 1 litre good vegetable stock (optional – you can just use water); 1 small head spring greens, or ½ green cabbage, washed & roughly chopped; soya/vegetarian butter; ¼ teaspoon ground saffron; 6–7 dried limes (or the zest and juice of 2 fresh limes); handful each of coriander and parsley, washed and chopped; salt and pepper; couple of sprigs of herb for garnish

Preparation info

Difficulty
Medium

Appears in

Persia in Peckham

By Sally Butcher

Published 2007

About

I offer this by way of compensation. I often refer to ab-gusht or meat-water, the tasty lamb or chicken stock served with many of the rice dishes. This is ab-sabzi ja’ht – ‘vegetable-water’ – because being a vegetarian or a vegan (or having them to dinner) should never mean having to say you’re sorry. This will serve 4 vegetarians as a main course.

Ingredients

Asia
Iran
Supper
Starter
Main course
Vegan
Gluten-free

Ingredients

Method