TLC Cooking "Emeril's Persian Stew With Tofu"

Emeril's Persian Stew With Tofu

Planet Green

YIELD Serves 8

INGREDIENTS

3 tablespoons	olive oil
1	large onion, sliced
1	large leek, rinsed well and chopped
8	cloves of garlic, smashed
1 tablespoon	turmeric
2 teaspoons	fenugreek powder
3	dried limes or 1/2 preserved lemon
1 cup	green onions, chopped
1 pound	spinach leaves
1 cup	chopped parsley
½ cup	chopped mint
½ cup	chopped basil
1 cup	chopped cilantro
1 bunch	chives, chopped
1/2 cup	chopped fresh dill
1 can	kidney beans, drained
8 cups	vegetable stock
Salt and freshly ground pepper to taste
2 cups	broccoli florets
1 pound	firm tofu, diced into 1-inch cubes

PREPARATION:

Method

In a large Dutch oven over medium heat, add the olive oil. After a minute or so, add the
onion, leeks, garlic, turmeric and fenugreek powder. After 2 to 3 minutes, add the dried limes or preserved lemon, green onions, spinach leaves, parsley, mint, basil, cilantro, chives, and dill. Sauté until the vegetables begin to wilt and add in the beans and the vegetable stock. Season with salt and pepper. Bring the stew to a boil, add the broccoli and then reduce the heat to low and simmer 20 minutes. Add in the tofu, taste for seasoning and serve over white basmati rice or with hearty bread.
Editor's Note: Look for organic, locally-grown produce.

This recipe appears in: Stews

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