Saffron and Asparagus Stew (cont.)
I suggest soaking the dried yellow peas in water overnight
prior to adding to stew.
a medium-large saucepan over medium heat. Add the ghee,
saffron, cumin (1/2 tsp.), fenugreek, leek, and asafetida
and cook until the leek has softened, about 2 minutes.
(watch carefully as leeks can burn quickly) Add peas,
rice, and veg stock. Cook until the peas are soft and
rice is cooked, about 30 minutes. Then
add the asparagus, kale, and cumin (1/4 tsp.), cooking
an additional 5 minutes. Taste to determine if any salt
is needed along with more cumin.
with any whole grain bread, muffin, and fruit salad. Hearty
enough for a main meal; small bowls are appropriate for
a light lunch.
6 servings. I
have made two huge batches of this stew in the past 3
months and am not tired of it at all. Enjoy something