Title: Orange-Spiced Sweet Potato And Spinach Stew W/ Sugar Plums
Categories: Veg01
Yield: 1 servings

------------------------------PERSIAN ALLSPICE------------------------------
(enough for 2 batches of
-stew)
1 tb Coriander seeds
1 ts Cardamom pods; up to 2
1 tb Cumin seeds
2 ts Cinnamon
2 ts Turmeric
2 ts Ground ginger
1/2 ts Ground cloves
1/4 ts Black pepper
Grind everything together in
-a spice
Grinder until it becomes a
-fairly uniform
Powder

----------------------------------THE STEW----------------------------------
2 tb Vegetable oil and/or butter;
-up to 3
3 c Chopped onion
3 tb Persian Allspice; (above)
2 ts Salt
2 1/2 tb Minced garlic
8 c Peeled and cubed sweet
-potatoes or yams
(about 3 pounds)
3 c Orange juice
1 1/2 c Sugar plums or prunes
(fresh or dried)
Pitted and sliced
1 lb Fresh spinach
Cleaned and stemmed
OR 1 10-ounce package frozen
-leaf spinach; defrosted

Preparation time: 1 hour (15 minutes of work) Yield: 6 to 8 servings

Every Persian family seems to have its own cherished recipe for khoresh, or
stew. In this easy one, sweet potatoes are steeped in orange juice and
deeply infused with the heavenly flavor of homemade Persian Allspice. Serve
this over basmati rice.

* Make the Persian Allspice ahead of time. If you use an electric spice
grinder, this will take just minutes.

* Get the rice going before you begin.

* You can use peaches or nectarines in place of the sugar plums or prunes.

1) Heat the oil and/or melt the butter in a large, deep pot or a Dutch
oven. Add the onion, Persian Allspice, and 1 teaspoon of the salt, and
saute for about 5 minutes over medium heat.

2) Stir in the garlic, sweet potatoes or yams, orange juice, and remaining
salt. Cover and cook over medium heat, stirring occasionally, until the
sweet potatoes are tender (about 30 minutes, depending on the size and
shape of the pieces).

3) Add the fruit and the spinach, and give it a good stir. Cover and cook
over low heat for 10 minutes longer.

4) Serve hot, over basmati rice.

www.molliekatzen.com 2/99

Recipe by: Adapted from "Mollie Katzen's Vegetable Heaven"

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