One-Pot Persian Beef & Apricot Stew with Toasted Almonds (20-Minute Recipe)
Enjoy a vegetarian twist on Persian beef stew using plant-based beef, sweet apricots, and fragrant spices, all air-fried for a quick, one-pot meal. Finished with toasted almonds, this hearty dish offers bold flavors in just 20 minutes.
- 12 oz plant-based beef strips
- 0.5 cup dried apricots, chopped
- 1 medium yellow onion, diced
- 1 large carrot, sliced
- 3 cloves garlic cloves, minced
- 1 tsp ground cumin
- 0.5 tsp ground cinnamon
- 1 tsp smoked paprika
- 1 cup vegetable broth
- 2 tbsp olive oil
- 0.25 cup slivered almonds
- 2 tbsp fresh parsley, chopped
- 0.75 tsp kosher salt
- 0.25 tsp black pepper
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Instructions
Preheat the air-fryer to 370°F. Toss plant-based beef strips with 1 tablespoon olive oil, cumin, cinnamon, smoked paprika, salt, and pepper.
⏱️ 3 minutes 🌡️ 370°FAdd seasoned plant-based beef, onion, carrot, garlic, and apricots to an air-fryer-safe baking dish. Pour in vegetable broth and drizzle with remaining olive oil.
⏱️ 1 minuteAir-fry the mixture at 370°F, stirring once halfway, until veggies are tender and stew is fragrant.
⏱️ 12 minutes 🌡️ 370°FMeanwhile, place slivered almonds in a small air-fryer-safe tray and toast at 300°F until golden.
⏱️ 3 minutes 🌡️ 300°FServe stew hot, garnished with toasted almonds and fresh parsley.
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Nutrition Information
Per serving. Values are approximate and may vary.
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