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.
- 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
- 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