Name: Parsi-Style Vegetable Stew
Total time: 35 min
Yield: 4
Ingredients: 3 tablespoons vegetable oil; 3 dried red chiles, broken; 1 teaspoon cumin seeds; 2 onions, thinly sliced; 5 garlic cloves, thinly sliced; 2 jalapeños, halved lengthwise; 2 1/2 cups water; 2 medium red-skinned potatoes, scrubbed and cut into 1/2-inch dice; 1 sweet potato, peeled and cut into 1/2-inch dice; 1 carrot, cut into 1/2-inch dice; 1 large tomato, coarsely chopped; 1/2 head cauliflower, cut into small florets; 1 tablespoon Worcestershire sauce; 1 teaspoon white vinegar; 1 teaspoon sugar; Salt

In a large saucepan, heat the vegetable oil. Add the dried chiles and cumin seeds and cook over moderately high heat until they are fragrant, about 1 minute. Add the sliced onions and cook, stirring them occasionally, until they are golden brown, about 4 minutes. Add the garlic and jalapeños and cook, stirring, until the garlic is golden, about 1 minute. Add the water, red and sweet potatoes, carrot, tomato and cauliflower and bring to a simmer. Cover and cook over moderately low heat until the vegetables are tender, about 10 minutes.

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Parsi-Style Vegetable Stew

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