Gulf Saloona Khudar bi Loz (Spiced Root Vegetable Stew with Almonds)
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Ingredients
- 3 carrots, diced
- 2 parsnips
- 250 g potatoes, diced
- 30 g flaked almonds
- 1 onion, finely chopped
- 3 garlic cloves
- 400 g tinned chopped tomatoes
- 2 tsp baharat
- 2 tbsp vegetable oil
Nutrition (per serving)
- Calories
- 267 kcal
- Protein
- 6 g
- Carbohydrate
- 29.6 g
- of which sugars
- 12.4 g
- Fat
- 11.6 g
- of which saturates
- 1 g
- Fibre
- 8.4 g
- Salt
- 0.12 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Heat the vegetable oil in a large pot and fry the onion and garlic for 5 minutes, then stir in the baharat and tinned tomatoes and cook for 3-4 minutes.
- 2
Add the carrots, parsnips, potatoes and 300ml water, bring to a simmer, cover and cook for 25-30 minutes until the vegetables are tender.
- 3
Toast the flaked almonds in a dry pan for 2-3 minutes until golden.
- 4
Taste the stew and season with salt and pepper.
- 5
Scatter with the toasted almonds and serve with basmati rice or flatbread.
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