The Winter is finally here and slow cooking is back on the agenda for most of us. Well, me at least. This hearty soup style dish is served with fresh herbs, pickles and fresh bread to mop up all of the juice. Advieh is a spice blend that I encourage you to add to your pantry. A blend of spices including cardamom, cloves, cumin, saffron amongst others – it is available at Middle Eastern shops around the country and can be used in lots of different recipes. The dried limes for me are what gives this dish the "what am I tasting here?" component to cooking that will intrigue your friends and family. Again these are available from your local Iranian providore.
Food, Wine, Good Times - Love, Will
Beef short ribs ( 800g )
1 brown onion diced
1 tsp turmeric
4 dried limes, punctured
1 heaped tsp of Advieh (Persian Spice)
2 tins of chopped tomatoes
750 ml veg stock
2 cans of chickpeas, drained and rinsed
1 can of red kidney beans, drained and rinsed
2 medium potatoes, peeled and chopped into 3cm pieces.
Salt and pepper
Fresh mint, parsley and spring onions
Pickles of your choice
Yoghurt with dried mint mixed through.
Preheat your oven to 160 degrees Celcius.
On the cook top, heat some oil in a large oven proof dish / casserole dish and brown the short ribs on all sides.
Add in the onions and cook until they begin to brown then add the advieh and turmeric. Cook for a minute or so before adding in the chickpeas, beans, potatoes vegetable stock and chopped tomatoes.
Bring everything to the boil, remove from the heat, cover and transfer to the oven. Cook for 3 hours until the beef just falls off the bone. Season with salt and pepper
Serve with fresh herbs, pickles and your choice of bread