Chip stew (Khoresht-e-gheimeh sibzamini) from Persepolis: Vegetarian Recipes from Peckham, Persia and Beyond (page 166) by Sally Butcher

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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

  • London_Mummy on January 21, 2026

    This was a quick, filling recipe for a cold, damp, wintery evening, with the interesting sour Persian flavour, but I'm not sure I'd make it again. The double carbohydrates (chip stew with a suggestion to serve it over rice) are a bit over the top. The houseguest who was supposed to buy chana dal lovingly presented me with two cans of chickpeas, & I decided it was more important to accept their offering than strictly to follow the recipe; so I had to add some flour to thicken the stew. Instead of homemade or chip shop chips, I used frozen oven chips. Instead of the suggested traditional accompaniments of raw onion & garlic, I used fried onions, which are much milder.

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