VEGAN KHORESHT SAAGH // SPINACH, SPLIT PEA AND MEATBALL STEW
Today I am sharing with you a delicious recipe from Golestan, the North of Iran, called ‘Khoresht-e-Saagh/Saak’. It is a simple stew made with spinach, coriander, split peas, gentle spices, and ‘meat’-balls. You may use your favourite vegan meatballs, or if you prefer to make your own I made a very easy juicy ‘meatball’ recipe which includes black beans, oats, quinoa, and a generous variety of herbs and spices.
Spinach originated in modern-day Iran. The English word for spinach is derived from the Persian word for spinach, ‘espenaj’. In Margaret Shaida’s The Legendary Cuisine of Persia, she explains how in AD647 Chinese emperor T’ai Tsung asked tributary rulers to send him their best spinach which had recently arrived in Nepal from Iran. The Chinese name for spinach ‘poh ts’ai’ means ‘Persian vegetable’, reflecting its origins.
So why does this dish call the spinach ‘saagh’ instead of ‘espenaj’? The Hindi / Urdu word ‘saag’ or saak’ translates loosely to ‘green leafy veg’, often used in titles for dishes consisting of spinach. So we could perhaps guess that this dish may have its roots traced back to or influenced by India.
I hope you enjoy this warm, immensely nutritious meal as the weather calls for more hearty, healthy, stews.
VEGAN KHORESHT SAAGH // SPINACH, SPLIT PEA AND MEATBALL STEW
Course:
Main Course
Prep Time:
10 minutes
Cook Time:
50 minutes
Total Time:
1 hour
Servings:
4
INGREDIENTS
¾ cup of yellow split peas
800g of spinach, chopped coarsely
200g coriander, chopped finely
1 large white onion, chopped
1 tsp salt
½ tsp turmeric
½ tsp black pepper
½ tsp chilli powder (variable)
70ml of sour grape juice or juice of one lime
1 tbsp cornstarch or all purpose flour
Vegetable oil
Home-made vegan meatballs:
1 cup quinoa, cooked and cooled
1 can of black beans / 1 cup cooked black beans
½ cup rolled oats
3 garlic cloves, crushed
1 small onion
½ tsp salt
½ tsp turmeric
½ tsp chilli
1 tsp coriander
1 tsp tarragon
1 tsp cinnamon
1 tsp sumac
½ tsp miso paste (optional)
INSTRUCTIONS
If you have time to soak the rice first, do so for a few hours or less for as long as you can.
Wash the rice and drain it a few times.
Boil ¾ cup of yellow split peas in a saucepan of water for around 20 minutes.
Boil ½ cup of quinoa in a saucepan of water in preparation for making the meatballs, to allow time for it to cool.
Sauté the onion in 2 tbsp oil on medium heat, adding in ½ tsp of turmeric powder once the onion looks slightly translucent. Continue stirring until lightly browned.
Add in the chopped spinach and coriander, and allow it to cook down slightly for around 5 minutes, stirring occasionally.
Add in the spices and salt, stir.
Next, add in 1 cup of boiling water, yellow split peas (drained), and reduce to a low heat with the lid on to simmer for the next 30 mins.
To make the meatballs, add in all of the ingredients: the cooled and cooked quinoa, cooked black beans, oats, crushed garlic cloves, onion and spices into a food processor.
Take small amounts of the mixture and roll them into meatball shapes.
You may fry them in 2 tbsp of oil until browned on all sides, or bake them in the oven. Baking them in the oven results in a drier meatball.
After 30 minutes have passed, add in the sour grape juice or lime juice to the stew and stir. Add the meatballs to the pan too, replace the lid and leave for a further 15-20 minutes. If all of the water has evaporated, add in another half cup of boiling water.
Serve with steamed basmati rice, torshi (pickles), vegan yoghurt, and enjoy!
NOTES