170 Min
GF
Persian Lentil Stew
This decadent lentil and vegetable stew is one the best examples of what can emerge as a happy consequence of migration and the mingling of different cultures, in this case Indian and Persian. The Parsis, who live by the motto, ‘Good words, good thoughts and good deeds”, emigrated to India from Iran, due to religious persecution, over a millennium ago and made a home there. While most Persian stews tend to be on the milder side, this one turns aromatic and assertive with a generous sprinkling of spices.
One of my best childhood friends in India was a Parsi and I enjoyed this stew with her family, traditionally called Dhansaak, most Sunday afternoons. We would wolf it down it with a caramelized onion pilaf, a simple cucumber salad on the side and pass out for long naps afterwards. Dhansaak is usually made with meat, goat or lamb, sometimes bone-in chicken but many times, my friend’s mom would make a vegetarian version, which still had plenty of complexity and flavor. Just like most Indian curries, it has a lot of leeway in adjusting what vegetables, beans or spices you use.
Every winter usually during the colder weeks, I make this stew at least once or twice and enjoy it for a couple of days. It almost amplifies in flavor the next day. You could add a little more water and serve it like a soup with crusty bread or as a stew topped with roasted vegetables and rice. If you do choose to put meat in it, add it when making the masala and finish cooking it in the stew as long as needed so the juices go back into it for added flavor.
This decadent lentil and vegetable stew is one the best examples of what can emerge as a happy consequence of migration and the mingling of different cultures, in this case Indian and Persian. The Parsis, who live by the motto, ‘Good words, good thoughts and good deeds”, emigrated to India from Iran, due to religious persecution, over a millennium ago and made a home there. While most Persian stews tend to be on the milder side, this one turns aromatic and assertive with a generous sprinkling of spices.
One of my best childhood friends in India was a Parsi and I enjoyed this stew with her family, traditionally called Dhansaak, most Sunday afternoons. We would wolf it down it with a caramelized onion pilaf, a simple cucumber salad on the side and pass out for long naps afterwards. Dhansaak is usually made with meat, goat or lamb, sometimes bone-in chicken but many times, my friend’s mom would make a vegetarian version, which still had plenty of complexity and flavor. Just like most Indian curries, it has a lot of leeway in adjusting what vegetables, beans or spices you use.
Every winter usually during the colder weeks, I make this stew at least once or twice and enjoy it for a couple of days. It almost amplifies in flavor the next day. You could add a little more water and serve it like a soup with crusty bread or as a stew topped with roasted vegetables and rice. If you do choose to put meat in it, add it when making the masala and finish cooking it in the stew as long as needed so the juices go back into it for added flavor.
2 hours 50 minutes
6
Notes & Variations
- The best vegetables to use for the lentil puree are pumpkin, squash, carrots, eggplant or tomato. For the topping, use quicker cooking green vegetables like Romanesco, asparagus, green beans, or fennel.
- While most Dhansaak recipes will call for specific lentils, almost all lentils, from black to yellow will work well with it. Occasionally, I’ve used whole beans as well – they just need more time soaking and cooking.
- Garam masala is an aromatic finishing spice blend – if you do not have it use a combination of ground cinnamon, cardamom and nutmeg or mace.
Notes & Variations
- The best vegetables to use for the lentil puree are pumpkin, squash, carrots, eggplant or tomato. For the topping, use quicker cooking green vegetables like Romanesco, asparagus, green beans, or fennel.
- While most Dhansaak recipes will call for specific lentils, almost all lentils, from black to yellow will work well with it. Occasionally, I’ve used whole beans as well – they just need more time soaking and cooking.
- Garam masala is an aromatic finishing spice blend – if you do not have it use a combination of ground cinnamon, cardamom and nutmeg or mace.
Tags:
Stock Your Pantry
Tags:
Stock Your Pantry
FEAST LIKE ROYALTY.
Here are some other Persia inspired recipes guaranteed to be delicious.
CAN'T GO WRONG
