RCI-VG.004.1543.001
Xiao Kou Zao
(Deep-Fried Sesame Balls)
Prep15 min
Cook0 min
Total15 min
Servings4
Difficultyadvanced
Ingredients
- 2 unit
- shallots4 unitchopped
- garlic2 clovesminced
- 1 unit
- celery1 stalkchopped
- 3 unit
- 1 1/2 tsp
- 1 1/2 tsp
- 1 1/2 tsp
- 1 tsp
- 1 tsp
- 1/8 tsp
- 32 unit
- carrot1 largepeeled and cut into chunks (1 cup)
- lb. green beans1/3 unitends trimmed (2 cups)
- 1 small
- Potato1 unitpeeled and cut into chunks (3 1/2 cups)
- Cauliflower1/2 headcut into florets (3 cups)
- fennel bulb1/2 unittrimmed and cut into chunks (2 cups)
- 1 unit
- 1/4 tsp
- 1 cup
- 1/2 cup
- 3 unit
Method
1
Heat olive oil in a large, heavy-bottomed pot or Dutch oven over medium heat. Add chopped shallots, minced garlic, minced ginger, and chopped celery; cook until softened and fragrant, about 5 minutes.
2
Add cinnamon sticks, ground coriander, ground cumin, paprika, salt, black pepper, and cayenne pepper to the pot. Stir constantly for 1 minute to toast the spices and release their oils.
3
Pour in the crushed tomatoes with their juices and stir well to combine with the spice mixture. Cook for 2 minutes, allowing the tomatoes to caramelize slightly.
4
Add the carrot chunks, green beans, butternut squash, potato chunks, cauliflower florets, and fennel chunks to the pot. Add enough vegetable stock or water to just cover the vegetables.
5
Bring the mixture to a boil over high heat, then reduce to a gentle simmer. Cover partially and cook for 25-30 minutes until the vegetables are nearly tender.
6
Stir in the crushed saffron, chickpeas, Kalamata olives, and prunes into the pot. Simmer uncovered for another 10 minutes to allow the flavors to meld and the prunes to soften.
7
Taste and adjust seasoning with additional salt, pepper, or cayenne as needed. The stew should be fragrant, complex, and balanced between savory, sweet, and spiced notes.
8
Ladle into serving bowls and garnish generously with fresh chopped parsley. Serve hot as a main course.