Kidney bean and sweet potato stew with hot mint oil recipe

The yogurt in this vegetarian stew is a perfect, cooling contrast, and the hot mint oil – a very Persian addition called nana daagh – finishes the dish incredibly well. You can serve this with rice or bread, and leftovers make an excellent brunch dish with poached eggs.

Ingredients

  Metric  Cups  Imperial 

• 1 amount of vegetable oil, for frying
• 1 large onion, diced
• 4 fat garlic cloves, thinly sliced
• 2 tsp cumin seeds
• 1 tsp ground cinnamon
• 1 tsp ground turmeric
• 1 tsp chilli flakes
• 690 g (one large jar) passata
• 500 g sweet potato, peeled and cut into 1cm/0.5in chunks
• 1 x 400g/14oz can of red kidney beans, drained
• 30 g flat leaf parsley, roughly chopped
• 1 tbsp dried mint
• 150 g Greek yogurt
• 1 pinch each of sea salt flakes and freshly ground black pepper

• 1 amount of vegetable oil, for frying
• 1 large onion, diced
• 4 fat garlic cloves, thinly sliced
• 2 tsp cumin seeds
• 1 tsp ground cinnamon
• 1 tsp ground turmeric
• 1 tsp chilli flakes
• 24.3 oz (one large jar) passata
• 17.6 oz sweet potato, peeled and cut into 1cm/0.5in chunks
• 1 x 400g/14oz can of red kidney beans, drained
• 1.1 oz flat leaf parsley, roughly chopped
• 1 tbsp dried mint
• 5.3 oz Greek yogurt
• 1 pinch each of sea salt flakes and freshly ground black pepper

• 1 amount of vegetable oil, for frying
• 1 large onion, diced
• 4 fat garlic cloves, thinly sliced
• 2 tsp cumin seeds
• 1 tsp ground cinnamon
• 1 tsp ground turmeric
• 1 tsp chilli flakes
• 24.3 oz (one large jar) passata
• 17.6 oz sweet potato, peeled and cut into 1cm/0.5in chunks
• 1 x 400g/14oz can of red kidney beans, drained
• 1.1 oz flat leaf parsley, roughly chopped
• 1 tbsp dried mint
• 5.3 oz Greek yogurt
• 1 pinch each of sea salt flakes and freshly ground black pepper

Details

• Cuisine: Persian
• Recipe Type: Stew
• Difficulty: Easy
• Preparation Time: 15 mins
• Cooking Time: 65 mins
• Serves: 4

Step-by-step

1. Place a large saucepan over a medium heat and pour in enough oil to coat the base of the pan. Add the onion and cook for a few minutes until it begins to turn translucent, then add the garlic, stirring to ensure it doesn’t burn. Continue cooking until both have softened, without browning.
2. Add the spices and coat the onion mixture in them, then cook, stirring, for a minute or so. Season generously with salt and with pepper to taste, then stir in the passata. Reduce the heat to low and simmer gently, uncovered, for about 25 minutes.
3. Stir the sweet potato into the stew and cook for a further 20 minutes or so until the sweet potato is tender, then add the beans and most of the parsley and heat through.
4. Place a separate pan over a medium heat, add the dried mint and 1 tablespoon of vegetable oil and heat the mint for a few minutes, without letting it burn. Remove the pan from the heat.
5. Transfer the stew to bowls, add dollops of the yogurt around the dish and scatter over the remaining parsley, then pour over the hot mint oil and serve immediately.

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