Looking at this recipe, it struck me as a Persian-inspired stew (of which I often make). I made it according to other Persian stew recipes: saute an onion with a couple cloves of garlic and chicken - diced! Meanwhile, fry the parsley and spinach (use more of both as they both shrink considerably - I'm talking at least one large bunch parsley and even 16oz spinach). Frying herbs is an integral part of Persian stews - use low heat and it's done when you can smell the herb aroma. Increase the spices: tsp salt, 1/2 tsp pepper, 1 1/2 tsp tumeric. Mine did not need even the full hour. If you do not want it to be soupy, take the lid off near the end until the juice has evaporated. Preparing it like this made a delicious stew that my Persian husband will not shut up about - AND the baby ate it!
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Looking at this recipe, it struck me as a Persian-inspired stew (of which I often make). I...