Iranian vegetable stew with dried lime from Plenty More (page 146) by Yotam Ottolenghi

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Saffron, date and almond rice

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    This recipe is on p.134 in the US edition. See recipe for variations.

  • Dinovino on August 01, 2023

    Celeriac, carrot and parsnip work nicely

  • Anea25 on July 03, 2023

    really nice flavours, next time I might skip the spinach for better texture

  • Ganga108 on March 01, 2022

    In this recipe, vegetables are simmered in a broth of tomatoes, onions, herbs and dried limes, before being baked with barberries in the oven. It produces an amazing plate of vegetables with a thickened sauce and an amazing, bright, citrusy flavour.

  • Poppyseedbagel on February 13, 2022

    Made it again using a variety of root vegetables from the organic veg box. We cut them into 2 cm lumps, and only just covered with water, added Brussels sprouts, our only available green vegetable. As before for adding herbs and chopped lime. So a greatly adapted and very British version. We just ate it on its own with yoghurt no rice etc. it was excellent.

  • jenburkholder on August 16, 2020

    I liked this but wasn’t in love with it, especially given how expensive it is to procure fresh herbs in Ottolenghi quantities in the dead of winter here. It felt a bit flat, needing significantly more flavor, and with just vegetables it wasn’t quite filling enough alone. I added a can of chickpeas.

  • Rutabaga on November 20, 2014

    Unfortunately, my husband did not enjoy this dish, although I liked it. This was primarily because he's not a fan of squash, and while I had hoped this savory preparation with a variety of vegetables would overcome that, this was not the case. Also, my squash became very soft, while the potatoes were only just done, and neither the squash nor potatoes were browned like they are in the photo here. It was still a beautiful dish, but not for the squash-averse! If I made it again, I would add more barberries and stir in some powdered dried lime, as those gave the stew its special sourness, and we both felt those flavors could have been stronger.

  • Jane on October 09, 2014

    This was an easy every night dinner and very good. It also looked very pretty - orange squash, red tomatoes and green spinach. I thought I had dried limes but when I pulled them out they were dried lemons, so I used them instead. They added a subtle sharpness to the sauce, quite different to fresh lemon juice. I'm going to search out some limes for next time I make it and see how they differ. The first night I served it with plain boiled rice and the second night I made Saffron, date and almond rice (p.61). Either is fine, though I preferred the second.

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