Middle Eastern stew
Chef
Joseph Kraft
Hospital
Mayo Clinci Arizona
Cook time
45 minutes
Yield
24 servings
Recipe type
Plant Forward
Award
Finalist
Image
ingredients
Ingredients
3 tablespoons olive oil
3 teaspoons unsalted butter
3 tablespoons finely chopped ginger
3 cups diced yellow onion
3 cups scallions, cut on bias in 1-inch length bunches
6 tablespoons finely chopped garlic
3 teaspoons saffron threads
1 1/2 teaspoons ground cardamom
1 1/2 teaspoons ground cumin
1 1/2 teaspoons ground cinnamon
1 1/2 teaspoons kosher salt
3 teaspoons ground black pepper
1 1/2 gallons unsalted vegetable stock
3 cups russet potatoes, peeled and diced 1/2 inch
3 cups julienned celery
1 1/2 cups julienned carrot
12 teaspoons cornstarch slurry
6 cups cleaned and chopped collard greens
6 cups cleaned and chopped kale
6 cups cleaned and chopped mustard greens
3 pounds firm tofu, cut into 1-inch cubes
3/4 cup shelled, unsalted, roughly chopped pistachios
3 teaspoons unsalted butter
3 tablespoons finely chopped ginger
3 cups diced yellow onion
3 cups scallions, cut on bias in 1-inch length bunches
6 tablespoons finely chopped garlic
3 teaspoons saffron threads
1 1/2 teaspoons ground cardamom
1 1/2 teaspoons ground cumin
1 1/2 teaspoons ground cinnamon
1 1/2 teaspoons kosher salt
3 teaspoons ground black pepper
1 1/2 gallons unsalted vegetable stock
3 cups russet potatoes, peeled and diced 1/2 inch
3 cups julienned celery
1 1/2 cups julienned carrot
12 teaspoons cornstarch slurry
6 cups cleaned and chopped collard greens
6 cups cleaned and chopped kale
6 cups cleaned and chopped mustard greens
3 pounds firm tofu, cut into 1-inch cubes
3/4 cup shelled, unsalted, roughly chopped pistachios
preparation
Instructions
1. Heat the oil and butter in a stockpot over medium heat. Add the ginger and cook for two minutes. Add the onions and scallions, cover the cooking vessel, and stir occasionally for five minutes. Add the garlic, saffron, cumin, cardamom, cinnamon, salt, and pepper, and cook for two minutes.
2. Pour in all of the stock and the potatoes; simmer the stew for 10 minutes. Add the celery and carrots and cook until the potatoes are fork tender.
3. Make the cornstarch slurry and add to the stew until it thickens, about two minutes. Stir in the collard greens, kale, and mustard greens and simmer until the greens are tender, about 5 minutes. Add the tofu. Ladle the stew into serving vessels and garnish with the chopped pistachios.
2. Pour in all of the stock and the potatoes; simmer the stew for 10 minutes. Add the celery and carrots and cook until the potatoes are fork tender.
3. Make the cornstarch slurry and add to the stew until it thickens, about two minutes. Stir in the collard greens, kale, and mustard greens and simmer until the greens are tender, about 5 minutes. Add the tofu. Ladle the stew into serving vessels and garnish with the chopped pistachios.
Notes
Can be made vegan with the substitution of a plant based butter.
