Recipe: Turnip Stew (Khoresht-e Shalgham)

Recipe Source: Shaida, Margaret.  The Legendary Cuisine of Persia.  Interlink Books, Brooklyn, 2002 pp. 103 - 5

Mmm... stew.  Nothing seems quite so perfect as the weather gets colder and the nights grow longer.  Persian cuisine is just full of delicious, beautiful, fragrant stews that I simply adore.  This stew is no exception.  It's a variation on a stew that would normally be made with eggplants.  To be quite honest I probably would have preferred it with eggplant, but eggplants are long since out of season.  Turnips, on the other hand, are really coming into their own, and they happen to be one of The Spouse's favorite things in the world. 

I honestly didn't make changes to this recipe.  I didn't need to.  Don't be intimidated by the three pages of recipe indicated above; much of that space is taken up with additional variations on the original so you can enjoy this favorite stew year-round. 

Khoresht-e Shalgham (serves 4; approx. $4.57/serving)

4 lb turnips, peeled and diced

1 bunch chopped fresh cilantro

1 lb lamb stew meat

3 tablespoons olive oil

2 onions, sliced

1 teaspoon turmeric (it's okay to be generous)

3 tablespoons tomato paste

1 14-oz can diced tomatoes

4 tablespoons lemon juice

Kosher salt and black pepper to taste

Equipment:

• Large saucepan or deep saute pan

1. Heat the oil in the saucepan.  Add the onions and cook until golden and softened.
2. Add the turmeric, salt, pepper and meat.  Stir-fry until the meat is browned.
3. Add the tomato paste, tomatoes, cilantro and lemon juice.  Add water to cover.  Cover and simmer 30 minutes.
4. Add the turnips, cover and simmer another 30 minutes.  Both the meat and the turnips should be tender when done. 
5. Serve and enjoy. 

Comments

[mark]

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[Fearless Kitchen]

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