Author Notes
Among the group of birthday potluckers from France, Iran/Canada, Lebanon, India, Pakistan, Korea I worked with at the two affiliated international organizations in DC, the Iranian was the most curious and helpful one. Filipino food was unheard of during the 90s. I got a very informative, gorgeous Persian cookbook “New Food of Life” which came with a caveat on my birthday—to make a dish once a month to be slammed for any flaw.
The original recipe from the cookbook uses prunes but after my co-worker did his taste test I swapped it with dates. Sight of prunes remind me of having digestive disorder. The dates blended smoothly with the orange flavor.---adapted from Najimieh Batmanglij's New Food of Life. Sorry, I can't upload the photo, responded with zero code. —thechewinn-nova.com
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Ingredients
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1/2 cup
olive oil
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4
pcs veal shanks, partially cut off from bones
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2
large Vidalia onions, diced
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2
tsps salt
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1
tsp black pepper
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1
tsp tumeric
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1
tsp Persian spice mix (advieh)
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1-1/2
cups water
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1
tsp Persian saffron, soak in 1/4 cup warm water
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1
8 oz package dates
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1
cup cara cara orange juice (about 3) or Seville orange (if available)
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shredded orange peels from oranges
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2
Tbsp sugar
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1
Tbsp olive oil
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1
Vidalia onion, diced
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2
8-oz packages baby spinach
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NOTE: pcs/pieces; tsp/teaspoon; oz/ounces; Tbsp/tablespoon
Directions
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Cut off a portion of veal meat from the bone to avoid curling. In a Dutch oven or heavy stainless steel pot, brown the veal on both sides. Remove from pot, then place the onion and caramelized for about 20 minutes. As soon as its done, return the veal pieces to the pot then add salt, pepper, turmeric, advieh, water and simmer for 30 minutes
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Meanwhile in a skillet, add oil and sauté the onion, stir until its translucent. Add the washed spinach. Mix until spinach are wilted, set aside.
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Add the orange juice, orange zest, sugar and saffron water to the veal shanks and simmer for 1 hour longer until shanks are tenderized.
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Taste stew for seasoning and adjust to your taste. Add dates, onion-spinach mixture and let it simmer for 10 minutes. Place the pot in a warm oven (250oF) until ready to serve.
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Serve with saffron steamed rice.
NOTE: Cannot upload photo during posting.
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