15/04/2012

Khoreshte Esfenaj

Persian. Simply, Spinach Stew. Fragrant, unctuous and filling.

From Wiki: "Spinach has a high nutritional value and is extremely rich in antioxidants. It is a rich source of vitamin A, and especially high in lutein, vitamin C, vitamin E, vitamin K, magnesium, manganese, folate, betaine, iron, vitamin B2, calcium, potassium, vitamin B6, folic acid, copper, protein, phosphorus, zinc, niacin, selenium and omega-3 fatty acids."

What a food! Let's get Mesopotamian ...

Grab a lidded oven proof dish and start to fill it.

Chopped shallots, baby courgette and wild garlic go in first.

Cube some sweet potato, chopped chillies and lay over as the next layer.

Sprinkle the spices over - turmeric, coriander, white pepper, celery salt and sea salt.

Lay some chicken on top - thighs are good. Other meat can be used - lamb. Fish, also.

Pour over chicken stock (with a little arrowroot stirred in) until the meat is just covered.

Wilt the spinach in a frying pan and then place over the very top, pushing it down into the dish.



Place in a pre-heated oven set to 180C for an hour, or so, removing the lid for a further half hour to reduce.

Serve out into a wide bowl.

Traditionally, this would be accompanied by some rice, but we've got sweet potato in there as bulk, so no need.

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