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.
Ingredients
- 300g stinging nettle tops (the first 6 leaves)
- 400ml stock or seaweed broth
- 1g fresh mint
- 1 onion (thinly sliced)
- 3 garlic cloves (finely chopped)
- 2 dried Iranian limes
- 400g tin of organic Biona black beans
- 400g tin of organic Biona butter beans
- 160g Cauldron organic marinated tofu
- 2 tablespoons of olive oil
Instructions
- Heat the olive oil and gently fry the onion and garlic until the onion is translucent.
- 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.
- 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
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!
Nettles have been out in Devon for a good few weeks.
Hi – I am based in Oxfordshire and we are just beginning to see the young nettles – so will be out this weekend to gather and make the soup – but as Helen says – Nettle and Potato will still be made – as will Nettle and Leek!
up in the Westcost of the Highlands, no nettles at all jet 馃檨
Just peeking through in lanarkshire.
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.
Stephen – I encourage folks to experiment with my recipes. Make them their own.
Hi I use pickled walnut juice with a little olive or rape oil. Makes a fabulous salad dressing.
Stephen – I encourage folks to experiment with my recipes. They are just a starting point. Play around to your hearts content 馃檪
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..
No idea Christopher there is tons of things I say about nettles. And as you say it was a few years ago!
Hi Robin,
You listed the amount of mint as 1gram – surely it’s more than that? 10g?
Ros
Ros – My fresh mint was very light. Change the quantities if you like. The recipes are simply a guide. Feel free to experiment.
Plenty of nettles here in Lincolnshire.
Dried Iranian limes?? What can we use as a substitute please?
Iranian lies can be found in Mediterranean and Middle Eastern stores in most cities. Use regular limes instead, but the flavour won’t be as good, and might be bitter if you use too much.