Stuck in a food rut? Want something that warms you up from the inside out? Then check out today’s delicious Persian stew. It’s paleo, gluten-free, can easily be adapted to vegan/vegetarian diets, and is straight up healthy. Keep reading to learn more about this beautiful and easy Persian recipe that tastes good and is good for you!
About Today’s Ingredients
Beef Stew Meat
I know everyone always seems to be hating on beef and other red meats, but honestly I don’t mind a good steak or plate of ground beef meatballs every once in a while. And you shouldn’t worry either! Unless you have strong beliefs about vegetarianism or have strict medical orders not to eat red meat, there’s nothing wrong with the occasional beef stew.
This stew is actually loaded with B vitamins and iron. Better yet, the inclusion of lemon juice at the end is a rich source of vitamin C which can aid iron absorption.
For all you raw foodists out there, I hate to burst your bubble, but some vegetables actually have a higher nutrient content when they’re cooked. In this case, cooking carrots in a long simmer like this actually releases more vitamin A and beta carotene!
Photo Credit: Flickr
This might not be a food you’re very familiar with, but it’s a very common ingredient in many Persian and Iranian dishes. You could use regular prunes if you’re having a hard time locating this ingredient. But with Amazon these days and about a million international markets, you should be able to find dried sour Persian plums.
This ingredient is again optional
and very expensive, but if you can manage to get your hands on some saffron all the better. It adds a beautiful aromatic note to this dish that pales in comparison to the flavor of just using turmeric powder.
Also, quick side note here. Would you believe that THIS is where saffron is cultivated?!
Source: Rowhani Saffron
What are some of your favorite paleo stews and foods in the colder months? Comment below and let me know!