Vegetable Irish Stew
This unique Parsi interpretation of a classic Irish Stew replaces meat with a hearty blend of root vegetables and hard-boiled eggs. Thick slices of onions, potatoes, and carrots are slow-cooked in their own juices to create a tender, savory dish with a minimal, flavorful gravy. Finished with a generous amount of butter and halved eggs, this vegetarian stew offers a comforting and rich texture perfect for a light meal.
Ingredients
- 2 pounds Large onions (Originally '2 Sher'. Sliced.)
- 1 1/4 pounds Large potatoes (Originally '1 1/4 Sher'. Sliced.)
- 1/4 pound Tender carrots (Originally '1/4 Sher'. Sliced.)
- 4 tablespoons Butter (Originally '5 Tola' (approx 58g).)
- 1 teaspoon Salt (Heaping teaspoon.)
- 1 tablespoon Fresh parsley (Finely chopped. Heaping tablespoon.)
- 1 teaspoon Ground black pepper (Flat teaspoon.)
- 4 whole Hard-boiled eggs
- 1 cup Water (Originally '1 pasher' (approx 1 cup).)
Instructions
- 1Peel the onions, potatoes, and carrots. Cut them all into slices slightly thicker than standard potato wafers. Wash the potato and carrot slices thoroughly.
- 2Peel the hard-boiled eggs and cut them lengthwise into two halves.
- 3Place the sliced onions, potatoes, and carrots into a heavy-bottomed pot (traditionally a tin-lined vessel). Add the salt, chopped parsley, ground pepper, and water. Cover the pot tightly with a lid.
- 4Place the pot on low heat (or embers). To ensure even cooking and moisture retention, you may place a small amount of water on top of the lid (a traditional technique to create condensation). Cook until the vegetables are tender and the liquid has reduced to a slight gravy.
- 5Once the vegetables are cooked and a thick gravy remains, gently mix in the butter and the halved hard-boiled eggs. Remove from heat immediately and serve warm.