Warming Persian-Style Lean Beef & Lentil Stew With Feta

Peel and finely chop your brown onion[s]

Heat a large, wide-based pan (preferably non-stick with a matching lid) with a drizzle of vegetable oil over a medium heat

Once hot, add the chopped onion with a pinch of salt and cook for 6-8 min or until softened

Meanwhile, peel and finely chop (or grate) your garlic

Chop your tomato[es] finely

Drain and rinse your green lentils

Add your white long grain rice to a pot with a lid with 175ml [230ml] [350ml] cold water and bring to the boil over a high heat

Once boiling, reduce the heat to very low and cook, covered, for 12-15 min or until all the water has absorbed and the rice is cooked

Once done, remove from the heat and set aside (lid on) to steam until serving

Boil half a kettle

Once the onion has softened, increase the heat to medium-high and add your lean beef mince with a generous grind of black pepper

Cook for 3-4 min or until browned all over, breaking it up with a wooden spoon as you go

Meanwhile, dissolve your beef stock mix and tomato paste in 200ml [275ml] [350ml] boiled water – this is your tomato stock

Crush your cardamom pod[s] open by squashing them with the side of a knife

Once the beef mince has browned, add the crushed cardamom pod[s] with your ground coriander, ground cinnamon, ground allspice, chopped garlic and chopped tomatoes and cook for 2-3 min or until the tomatoes begin to break down

Add the drained green lentils, tomato stock and a generous pinch of salt to the pan with the beef mince and bring to the boil over a high heat

Once boiling, reduce the heat to medium-low and cook for 6-8 min or until thickened and the beef mince is cooked through (no pink meat!) – this is your warming Persian-style lean beef & lentil stew

Whilst the stew is cooking, wash your spinach

Add the spinach to the pan and cook, covered, for 1-2 min or until the spinach is wilted