Persian-style oxtail stew

Preparation time
30 mins to 1 hour

Cooking time
over 2 hours

Serves
Serves 4

By Tomer Amedi
From Saturday Kitchen

Ingredients

  • 1kg/2lb 4oz–1.3kg/3lb oxtail (ask your butcher to cut it into sections between the vertebrae)
  • 2½ tbsp Persian stew spice mix or 2 tsp each ground turmeric, ground cumin and ground coriander seeds, mixed
  • 3 tbsp rapeseed oil
  • 2 onions, finely chopped
  • 1 bunch Swiss chard, white stalks finely chopped, leafy greens roughly chopped
  • 4 celery sticks, cut into 2cm/1in chunks
  • 4 garlic cloves, thinly sliced
  • 3 handfuls fresh parsley, 2 roughly chopped, 1 finely chopped
  • 2 handfuls fresh coriander, 1 roughly chopped, 1 finely chopped
  • 1 handful fresh mint, roughly chopped
  • 1 handful fresh dill, roughly chopped
  • 2 handfuls celery leaves, roughly chopped
  • 2 litres/3½ pints vegetable stock or water
  • 4 tbsp pomegranate molasses
  • 2 dried limes, pricked
  • 150g/5½oz pearl barley
  • 50g/1¾oz butter, cut into cubes
  • 100ml/3½fl oz freshly squeezed lemon juice
  • salt and freshly ground black pepper

For the baby turnips

  • 8–10 baby turnips, trimmed, or 2–3 regular turnips, cut into 3cm/1½in chunks
  • 40g/1½oz butter
  • 1 tbsp caster sugar