I have to start with the fact that this recipe was another inspired from the fabulous writing of Holly Ringland, this time it is from her novel, The Lost Flowers of Alice Hart, which is also currently on Amazon as a beautiful TV series. Oggi, Alices first love, says that he will make her Bulgarian Pear Stew, I love pears, cooked , uncooked, as a juice, I just love them so I went on a search for a recipe, unable to find a Bulgarian Pear Stew I came across a Persian Apple Stew and decided to adapt that instead.

I am not sure how close it is to a Bulgarian Pear Stew, even if such a stew exists, it may only be in the fictional world of Alice Hart, but I hope that I have created something close to what the authour imagined with this fragrant fruity Persian Pear Stew. I will continue my search and if any of my lovely readers know of such a stew please feel free to let me know, I would love to hear from you.

So January 2024 has been delightfully frosty and snowy, the perfect January with beautiful sunshine glistening on the crisp frosty countryside, but also perfect to stay in and read lots of fabulous books such as ‘The Lost Flowers of Alice Heart’ and watch beautifully filmed TV series whilst eating bowls of warming hearty stews.

This Persian Pear Stew is so fragrant, next time I might add apples and pears, substitute the mince for mixed beans, such as Cannellini, Butter Beans, etc, add sultanas and finish with a drizzle of yoghurt, a sprinkle of chopped mint and a dazzle of pomegranate seeds, its will look so pretty, oh and I will definitely be adding a few extra dried rose petals, as you all know I am bit of an addict to anything rose flavoured.

Enjoy, love Di 💋

2 Tbsp olive oil

1 onion, chopped

3 cloves garlic, minced

2 cups vegan beef, crumbled

1 cup whole peeled tomato, chopped

2 tsp Advieh Persian Spice Blend – I brought mine from Amazon but you could find a recipe and make your own.

1/2 cup tomato juice, I used Passata because I had it in the cupboard!

1/2 cup hot water + more as needed, I didn’t really need to add much water, I just used a little more Passata as I didn’t want to water the flavours down.

2 pears, sliced

1 tbsp flour

1/2 cup dried apricots

Serve with cooked white rice, vegan yogurt, chopped mint, I did mine with Cous Cous just because I had some leftover, I cooked my Cous Cous in vegetable stock for added flavour and this is why I will reduce the salt in the stew next time. Plus you could add the chopped mint, rose petal, sultanas and pomegranate to the Cous Cous. If serving to friends you could bring the Persian Pear Stew and Cous Cous out separately in beautiful serving bowls to the table and let your guests help themselves. I would definitely have some warm flatbreads on the table.

I used Richmond vegan ground beef, but you can use regular mince I personally think lamb mince would work perfectly with the spices. 

Instructions

In a large heavy based pot, add 2-3 tablespoons of olive oil, on medium-high heat, add the chopped onions, stirring occasionally, sauté until soft and golden brown. Add the minced garlic and vegan beef. Saute for a couple of minutes, stirring frequently.

Add the tomatoes, Piquant Post Advieh and salt to taste. Add tomato juice and enough hot water to just cover all ingredients . Bring to a boil and simmer for 15 minutes. 

Meanwhile, heat 2 tablespoons of oil in a large frying pan, add the pears and sauté until they are just soft and golden brown. Add the flour and toss until coated.

Add the pears and apricots to the stew, cover, and cook for 15-20 minutes on low heat. Add a little water if necessary and adjust the seasoning. Serve warm in  a bowl with rice, yogurt, and salad.