Persian Nettle Stew

This plant-based stinging nettle recipe was inspired by my love of Persian food.

I love culture-blending. Whether it is food, ideas or some other creative exploit.

If foraging has taught me one thing, it is that Nature thrives on diversity.



  1. Heat the olive oil and gently fry the onion and garlic until the onion is translucent.
  2. Put the stinging nettles into a food processor and blitz until they have been roughly chopped up. Then add the nettles to the saucepan along with the chopped mint and stir well to mix everything in.
  3. Pour in the stock, add the dried Iranian limes. Mix well, and simmer on very low for at least 30 minutes. Then drain and add the beans, and tofu and simmer on low for a further 30 minutes.

Serves: 2 people


  1. Are nettles already available? I haven鈥檛 noticed any here yet but I鈥檇 like to try the recipe. It will make an interesting change from my usual creamed nettle and potato soup, although I鈥檒l still be making that, too!

  2. I have never previously heard of these dried limes. I must get some. I wonder how it would turn out if instead I added some of the liquor from my home pickled walnuts! That would give it a kick! I pickle a lot of walnuts and the liquor is too good to waste. Walnuts themselves, I believe are very much a Persian food. I have recently braised ox cheeks substituting my pickled walnut liquor for red wine with delicious results. I use it as both a marinade and mixed with stock in the braise.

  3. This looks great Robin, i may be able to stomach this, i tried some wild garlic and it just upsets my stomach, it’s happened twice now, not sure why? There was one thing you mentioned about nettles you said on one of the talks you did some years back about eating raw nettles, i can’t for the life of me remember what it was..

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