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Persian pork and lentil stew
Persian pork and lentil stew
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Prep Time:
20 minutes
Cook Time:
135 minutes
Total Time:
155 minutes
Make a comforting Persian pork and lentil stew at home for cozy family nights in.
Ingredients:
  • 600g boneless pork shoulder, trimmed, cut into 2cm pieces
  • 1 large onion, finely chopped
  • 1 large carrot, peeled, finely chopped
  • 2 large celery sticks, finely chopped
  • 2.50 gm ground cinnamon
  • 1 tsp ground allspice
  • 110g (1/2 cup) French green lentils, rinsed, drained
  • 28.60 gm honey
  • 62.50 ml fresh mint leaves
  • 62.50 ml fresh continental parsley leaves
  • 40.00 ml pomegranate arils
  • Steamed green beans, to serve
Instructions:
  • Preheat oven to 160C (140C fan forced). In a large, heavy-based ovenproof saucepan, heat half of the oil over high heat. Brown the pork in two batches for 2-3 minutes each. Transfer the pork to a plate and set aside.
  • Pour the rest of the oil into the pan over medium heat. Add onion, carrot, and celery, and cook while stirring for 5-6 minutes until softened. Mix in garlic, cumin, cinnamon, and allspice, and sauté for 1 minute until fragrant.
  • Place the pork back in the pan along with tomatoes, lentils, and 500ml (2 cups) of water. Bring to a boil, cover, and roast for 2 hours until the pork is tender. If the stew thickens too much, add a splash of water. Stir in honey, season to taste, and enjoy.
  • Mix together fresh mint, parsley, and juicy pomegranate arils. Serve the flavorful pork and lentil stew alongside steamed beans and the vibrant herb salad.

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