Vegetarian Garden Stew or Persian "Ash"

aka Nostalgia

Base of onion garlic and fresh turmeric in olive or avocado oil.

Garden chives added

Harvest from garden. Whatever is growing. This batch used kale, celery, swiss chard ,lemongrass, mizuna, wasabi arugula and sweet potato leaves/stems. As long as they are fresh from farmers market or garden, the taste will be amazing.

Add low sodium vegetable broth.

I accidentally found these surprises on 11/16/23 so I added them to stew but do not normally.

Add pomegranate seeds and dried limes (poke holes in them with a knife) then cook off the broth for 2 days. The stew is best on the 2nd day.

If watery, then boil off the excess water or add 1 teaspoon of flour (I don’t do the latter but I think you can). Salt and pepper to taste. To serve, add a dollup of lebneh (yogurt), a splash of fresh lemon and sumac. ENJOY!

Ingredients: 1 onion, 3 garlic cloves, 2 tablespoons turmeric, 1 low sodium vegetable broth, 1-2 cup lentils or bean of choice (to taste), a lot of garden or farm fresh greens (this one above included dandelion, lemongrass, sweet potato leaf/stem, kale, mizuna, swiss chard, wasabi arugua), persian noodle (I add sometimes), salt and pepper to taste, 2 dried limes, 1/4 cup pomegranate seeds, sumac, lebneh, fresh lemon for garnish.

Many of you have tried and love my garden Ash. Help yourself to come over to try some or join me when I am making it!

Also please do not get rid of your dandelions in your lawn or poison them. Do not spray weed poison. Instead use dandelion leaves, flower and root for stews, salads and tea. Check this cleveland clinic link out for ideas.

I usually have it on the stove for when people stop by for harvest or garden time.

With Love

Nessa