I experimented with this recipe to try to recreate a delicious meal I enjoyed a Persian cafe that I couldn’t get to during lockdown. I think it’s a pretty good match and it’s become a favourite it my house! It can be left to cook in the slow cooker for a few hours or quickly whipped up in a pan- either way works beautifully.
The turmeric, onion, garlic and dill are awesome antimicrobial and anti-inflammatory ingredients, so this meal also has secret powers to soothe your digestion and support detoxification.
Ingredients:
1 block of haloumi
2 cans of white beans such as butter beans, cannellini beans- drained
1 bunch of dill, chopped
1-2 tablespoons of turmeric powder
2 onions, sliced
3-5 cloves of crushed garlic (heaps of garlic is one of my favourite parts!)
500ml chicken stock or water
Method:
- Saute the garlic, onion, turmeric in a good amount of ghee or oil. Turn down the heat and put the lid on to leave the turmeric and garlic to infuse and the onion to soften, for 10 minutes.
- Transfer the onion mixture to a slow cooker, if using. Add beans, stock, dill. Cook on low for 2-3 hours.
- Fry cubed halloumi until just golden, add to bean mixture for the final 30 mins of cooking (this helps take away the squeaky taste that some haloumi’s have!)
- Serve as is, with rice, or as an accompaniment to fish or eggs- its perfect any time of day!
Ax
Alice Elizabeth Nutrition 