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Persian-style oxtail stew
Fruit and vegetables
2
onions
, finely chopped
1 bunch
Swiss chard
, white stalks finely chopped, leafy greens roughly chopped
4
celery
sticks, cut into 2cm/1in chunks
3 handfuls fresh
parsley
, 2 roughly chopped, 1 finely chopped
2 handfuls fresh
coriander
, 1 roughly chopped, 1 finely chopped
1 handful fresh
mint
, roughly chopped
1 handful fresh
dill
, roughly chopped
2 handfuls
celery
leaves, roughly chopped
2 dried
limes
, pricked
100ml/3½fl oz freshly squeezed
lemon juice
8–10 baby
turnips
, trimmed, or 2–3 regular
turnips
, cut into 3cm/1½in chunks
Cooking ingredients
2½ tbsp Persian stew spice mix or 2 tsp each ground turmeric, ground cumin and ground
coriander seeds
, mixed
3 tbsp
rapeseed oil
4 garlic
cloves
, thinly sliced
2 litres/3½ pints
vegetable stock
or water
4 tbsp
pomegranate molasses
150g/5½oz
pearl barley
salt and freshly ground
black pepper
1 tbsp caster
sugar
Dairy, eggs and chilled
50g/1¾oz
butter
, cut into cubes
40g/1½oz
butter
Meat, fish and poultry
1kg/2lb 4oz–1.3kg/3lb
oxtail
(ask your butcher to cut it into sections between the vertebrae)
Back to recipe
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