Persian Spiced Stew with Yoghurt Garlic Sauce

A Chickpea Spinach Persian Spiced Stew drizzled with Yoghurt Garlic sauce and garnished with lots of pomegranate seeds is a dish I have replicated from a non vegetarian Lamb stew that my hubby had gorged on in one of my European travels !

Persian Cuisine is a reflection of the rich history, diverse culture, and geographical location of Iran. It is known for its aromatic spices, use of fresh herbs, and balance of sweet and savory flavors. Persian food is not only delicious but also visually stunning, with vibrant colors and intricate plating.

One of the defining features of Persian cuisine is the use of rice as a staple ingredient. Persian rice is typically long-grain and fluffy, often flavored with saffron, barberries, or dried fruits. Rice dishes like polo and chelo are popular in Iran and often served with a variety of stews, grilled meats, or kebabs.

Persian stews, known as khoresht, are another integral part of Iranian cuisine. These slow-cooked dishes are made with a combination of meat, vegetables, herbs, and spices, creating complex and flavorful sauces. Popular khoresht dishes include ghormeh sabzi (a stew made with herbs, kidney beans, and lamb), fesenjan (a rich stew made with pomegranate molasses and walnuts), and gheimeh (a stew made with split peas, lamb, and dried limes).

Persian food is a celebration of flavors, colors, and textures, reflecting the warmth and hospitality of Iranian culture. Whether you’re enjoying a traditional meal at a Persian restaurant or trying your hand at cooking Iranian dishes at home, the rich culinary traditions of Iran are sure to delight your senses and satisfy your appetite.

A stew is a dish made by simmering ingredients in a liquid at a low temperature for an extended period of time. It typically consists of meat (such as beef, poultry, or pork), vegetables, and seasonings, cooked together in a flavorful broth or sauce.

The meat is usually browned first to enhance its flavor, then combined with vegetables and liquid in a pot or slow cooker. Common ingredients in stews include onions, carrots, potatoes, and herbs such as bay leaves, thyme, and parsley.

Stews are known for their rich, hearty flavors and tender, melt-in-your-mouth texture. The slow cooking process allows the ingredients to blend and develop complex flavors, making stews a comforting and satisfying dish.

Stews are often served as a main course, accompanied by bread or rice to soak up the delicious sauce. They are a popular comfort food in many cultures and can be customized with a variety of meats, vegetables, and seasonings to suit individual tastes.

Recipe for ” Persian Spiced Stew with Yoghurt Garlic sauce”


  • 2 cups cooked basmati rice or any other long grain rice
  • 4 tablespoons plain yogurt
  • 3 tablespoons extra virgin olive oil
  • 1/2 cup fresh mint


  • 1/4 cup olive oil
  • 1 cup boiled chickpeas
  • 6 cloves garlic, thinly sliced
  • 1 tsp garlic paste
  • 1 onion thinly sliced
  • 1 teaspoon smoked paprika / chilli powder
  • 1 tsp crushed red pepper flakes ( optional )
  • 2 tablespoons white sesame seeds
  • 2 cups baby spinach
  • 1 red pepper chopped in batons/ long strips
  • 1 cup pomegranate seeds
  • Salt to taste 


  • In a bowl, combine 1.5 cups of the cooked basmati rice with the yogurt.
  • Heat the olive oil & add the yogurt coated rice and level it out with the back of your spoon.
  • Spread the remaining rice into the pan
  • Cook the rice over medium heat.
  • Cook until you start to see a golden crust begin to form at the sides of the pan, about 15 minutes.
  • In another pan make the chickpeas stew
  • Heat a large skillet over medium heat. Add the oil, chickpeas, Garlic paste, sliced garlic, sliced onion, paprika, a pinch of red pepper flakes and salt.
  • Cook, stirring occasionally until the chickpeas are crisped all over, about 8-10 minutes.
  • Add the sesame seeds and spinach, tossing to combine. Cook 2 minutes, until toasted, remove from the heat.
  • Place the cooked the rice onto a platter.
  • Serve topped with the chickpeas stew
  • Garnish with Garlic sauce * & lots of pomegranate seeds

For the Garlic sauce
Mix thoroughly 1 cup yoghurt, 2 tablespoon extra virgin olive oil, I crushed garlic & a teaspoon of lemon juice



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