| Prep: 15 mins | Cook: 45 mins – 55 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 550 | 18g | 5g | 70g |
| sugars | fibre | protein | salt |
| 8g | 15g | 23g | 2.5g |
Why I Love Iranian Chickpea and Spinach Stew with Saffron Rice
One can only find delight in the rich diversity that the culinary world offers us. This time, my embrace of global flavors led me to a savory palate of color and texture with the Iranian recipe of Chickpea and Spinach Stew with Saffron Rice. This is a love letter to middle-eastern home-cooking, a humble yet sophisticated blend of healthy ingredients and diverse flavors.
The Allure Of Middle-Eastern Cuisine
Born and raised in Louisiana with a throb of Creole richness and French elegance in my blood, my culinary journey often draws parallels between these complex worlds of flavors. Yet, the allure of middle-eastern cuisine, especially the inherent mysticism of Iranian dishes, is simply irresistible. The grandeur of Iranian cooking, as reflected in this magnificent Chickpea and Spinach Stew with Saffron Rice, beckons me with its robust and aromatic charms.
The Inspiration Behind This Recipe
Inspiration for this dish sprang up in an unexpected fashion. It was a documentary about chef Sabrina Ghayour, a British-Iranian chef, that truly opened my eyes to the magic of Iranian home-cooking. Ghayour’s unparalleled ability to tame and blend complex flavors, while paying homage to traditional Persian cuisine is impressive. Her approach inspired me to create my version and adapt it within the bounds of my kitchen and local ingredients availability.
Irresistible Combination
What really sold me over was the intriguing combination of ingredients employed in the Chickpea and Spinach Stew with Saffron Rice. Turmeric, chickpeas, red pepper flakes and the aromatic presence of saffron; each ingredient was a visceral experience. This beautiful stew’s stability comes from the hearty chickpeas and spinach, while the saffron rice takes the dish to an entirely new dimension of flavor.
Moreover, this dish intertwines seamlessly with a side of cool, creamy yogurt or a simple fattoush salad. In essence, it stands tall on its own, or valiantly supports other delicacies that adorn the dining table.
In conclusion, my journey into the heart of Iranian cuisine with this dish has been a rewarding encounter. The way different ingredients unite and interact on a plate is truly fascinating. In essence, this is why I love cooking and why I will continue to explore, experiment and share these delicious encounters with you.
What You’ll Need
- 2 cups dried chickpeas, soaked overnight
- 8 cups water
- 2 onions, finely chopped
- 4 garlic cloves, minced
- 2 teaspoons turmeric
- 1 teaspoon red pepper flakes
- 2 teaspoons salt
- 1 teaspoon black pepper
- 1 large bunch of spinach, roughly chopped
- 1/4 cup extra virgin olive oil
- 1/4 cup lemon juice
- 2 cups basmati rice
- 4 cups chicken or vegetable broth
- 1/2 teaspoon saffron threads, crushed
- 2 tablespoons butter
Method
Step One
Start by soaking the chickpeas overnight. Drain them the next day and set them aside.
Step Two
Take a large pot and pour in 8 cups of water. Add in the soaked chickpeas and let them simmer for about an hour. Make sure that they’re soft but not mushy. Drain them and set them aside.
Step Three
In a large pot, heat the extra virgin olive oil over medium heat. Once heated, add the finely chopped onions and minced garlic. Sauté until the onions become translucent.
Step Four
Add the turmeric, red pepper flakes, salt, and black pepper to the onions and garlic. Mix well until the spices coat the onions and garlic.
Step Five
Add the chopped spinach. Stir well, and let it cook until the spinach starts to wilt. Next, add the chickpeas and mix until they’re well-coated with the spices and the spinach. Let it cook for about 10 minutes.
Step Six
While your chickpea stew is simmering, prepare your saffron rice. Rinse your basmati rice under cold water until the water runs clear.
Step Seven
In a separate pot, combine your rinsed basmati rice, the chicken or vegetable broth, and the crushed saffron threads. Bring the mixture to a boil, then lower the heat and let it simmer. Cook until the rice is done.
Step Eight
Just before serving, stir in the lemon juice into the chickpea and spinach stew. Check for seasoning, if needed add more salt, pepper or lemon juice according to taste.
Step Nine
Serve the chickpea and spinach stew hot, alongside or over the saffron rice. You may also add a pat of butter on top of the hot rice for added flavor.
