Healing Persian Stew Recipe
This delicious dish celebrates ancient Persia and delivers a nourishing, healing meal for family and friends.
Pasture fed lamb is naturally lower in cholesterol and contains omega-3, vitamin B12 and folate. Which means that this Persian stew will improve your immune system, mood and major mood disorders (including degenerative protection), joints, thyroid, decreases risks of blood clots, protects your heart and is good in pregnancy and in lactating mothers – and of course, it’s an Eat Burn Sleep recipe, so it lowers inflammation, supports gut health and brain health.
Eggplants are incredible healers and contain an abundance of essential bioactive compounds that protect the body against disease, reduce inflammation in the mind, body and joints, boost gut health, protect the heart, prevent respiratory infections and balance sugar levels in the body.
As you pound the limes, think about how these amazing fruits, so rich in vitamin C and B and flavonoids, increase the resistance to diseases and aid digestion – and yes, lower inflammation!
Nutritious + delicious. Enjoy!
- 1 kg or 2lb of diced lamb
- 4 eggplants
- 1 onion
- 2 cans of 400g (or around 15oz) chopped tomatoes
- 3 tbsp tomato paste
- 3 dried persian limes or juice of 1 fresh lime
- 1 tbsp olive oil
- 1 tsp turmeric
- 1 tsp cinnamon
- 1 tsp sea salt
- 1/2 tsp black pepper
- 1 pinch saffron
Heat the olive oil in a deep pan. Add the chopped onion and cook for 5 min on medium heat until translucent. Add the diced lamb and brown for 8-10 min. While cooking, crush the saffron and put it in a little bit of boiling water to release its flavor and color.
Once the lamb is browned, add cinnamon, turmeric, salt, pepper, and tomato paste. Cook for another 5 minutes. Pound the dried limes, so they break slightly. Add the saffron water, chopped tomatoes, and dried limes (or the juice of 1 lime). Bring to the boil. Once it’s boiling, lower the heat, partially cover, and simmer for 45 minutes.
While it’s cooking, preheat your oven at 200 C / 400 F fan oven.
Peel the eggplants, cut the heads off and slice them lengthwise in small to medium slices.
Place them on a baking tray which you would have sprayed with olive oil. Spray the eggplants again before baking them for 20 minutes.
Once baked, gently peel them from the tray and place them in the pan on top of the lamb and tomato sauce. Part cover the pan and cook for a further 10 minutes.
Once it’s ready, sprinkle some chopped parsley and enjoy!
Delicious with some greens or quinoa.
Keeps for up to 5 days in the fridge or 3 months in the freezer.