Persian Black Bean & Herb Stew

Method

1. In a medium saucepan, bring 1 litre of water to the boil with the soaked black beans and a pinch of bicarbonate of soda. Cover, reduce to a simmer, and cook for 45 minutes to 1 hour until soft. Drain and rinse, then set aside in fresh water until ready to use.
2. Toast the cardamom, cumin, coriander, fennel seeds, and black peppercorns in a dry pan over medium heat for 3–5 minutes, until fragrant. Allow to cool, grind to a powder, and combine with the cinnamon.
3. Heat 5 tbsp olive oil in a large frying pan over medium heat. Add the onion, celery, and a pinch of salt. Cook for 10 minutes, stirring frequently, until soft and translucent.
4. Reduce the heat to low and stir in all the chopped herbs and spinach. Cook for 15–20 minutes, stirring continuously, until the greens are completely broken down and jammy in texture.
5. Stir the spice mix into the herb mixture and cook for 5 more minutes. Add the cooked beans and mix well. Pour in the vegetable stock, bring to a gentle boil, and simmer uncovered for 25 minutes, stirring occasionally.
6. Heat 2 tbsp olive oil in a small saucepan. Add the chopped dates and cumin seeds and fry for about 30 seconds, just until the dates are golden and sticky (be careful not to burn them). Remove from the heat and stir in the preserved lemon rind.
7. Once the stew has simmered and thickened, stir in the single cream. Serve topped with the fried dates, preserved lemon, and chopped coriander. Best enjoyed with warm flatbread or a bowl of fluffy rice.