Persian Stew

Ingredients

• 200 g green lima beans
• 600 g waxy potatoes (red-skinned)
• 2 tbsp vegetable oil (e.g., corn germ oil)
• Salt
• black pepper (freshly ground)
• 250 g okra pods
• 1 tbsp vinegar
• 280 g canned corn
• 2 Spring Onions
• 2 tbsp clarified butter
• 1 tsp dried rosemary
• sugar

Instructions

1. 1.

   Preparation

2. 2.

   Soak the lima beans overnight in plenty of cold water.

3. 3.

   Cooking

4. 4.

   Preheat the oven to 200°C (400°F) with upper and lower heat. Line a baking sheet with parchment paper. Wash and brush the potatoes thoroughly. Depending on size, halve or quarter them and toss with oil. Season with salt and pepper and place on the tray. Bake for 35-40 minutes.

5. 5.

   Drain the soaked beans and transfer to a Dutch oven. Cover with water, seal the lid, and bring to heat. Cook on low setting for about 12 minutes, then quickly drain.

6. 6.

   Wash, trim, and blanch the okra in salted water with vinegar for about 4 minutes. Then rinse with cold water in a colander.

7. 7.

   Drain the corn and let it dry. Wash, trim, and slice the spring onions into thin rings. In a large pot, sauté them in clarified butter for about 5 minutes. Add the beans, corn, and okra; mix and heat until hot. Season the Persian stew with salt, pepper, rosemary, and sugar. Fold in the potatoes and serve.