Persian Veggie Stew in a Slow Cooker

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I just had such a great meal with my good friend (and fellow gluten free actress) Cat Haggquist! We hadn’t seen each other in a while so I offered to cook her dinner so she would make time in her hectic schedule to come by my place. Being a busy woman, I knew she would love an easy meal that she could make for herself on her fully booked days, so I decided to do a little slow cooker magic and see what she thought. Needless to say, she loved it! So here’s the recipe 🙂

 

Ingredients:

3 sweet potatoes, peeled and chopped into 1 inch pieces

1 onion, chopped

3 carrots, sliced

1 large eggplant, diced

2 tomatoes, chopped

1 cup mushroom or vegetable broth

3 cloves of garlic, chopped or pressed

1 tsp ground tumeric

5-8 saffron strands (crumble them with your fingers!)

1/2 tsp ground coriander

 

Directions:

The order that you put it all into the slow cooker is the most important part. Basically, whatever will take the longest needs to be on the bottom. In this case, that’s the sweet potatoes. Add the rest of the veggies in the order above then make a soup-like mixture by adding all the spices and garlic into the broth (in a separate bowl). Mix it well then evenly pour the liquid over the top of the veggies in the slow cooker. After that, you just need to set your slow cooker to low and let this cook for about 4 hours. Cat and I both like things to have a bit of an extra kick so I added some salt and pepper just before serving. Done!

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