Vegetarian Mulukhiyah
Delight in the earthy flavors and nourishing goodness of Vegetarian Mulukhiyah, a hearty Middle Eastern stew that brings vibrant jute leaves to the forefront of your table. This plant-based rendition of a beloved classic combines tender mulukhiyah leaves simmered in a fragrant broth infused with garlic, ground coriander, and a hint of cumin. Juicy tomatoes add a burst of freshness, while a splash of zesty lemon juice balances the dish perfectly. Served over fluffy white rice and optionally topped with crunchy toasted pine nuts, this recipe is a wholesome, gluten-free option that’s both comforting and bursting with authentic flavor. Ready in just 45 minutes, it’s ideal for a satisfying weeknight dinner or a nourishing gathering dish. Perfect for fans of traditional Middle Eastern recipes, vegetarian stews, and easy one-pot meals!
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Recipe Information
Ingredients
- 500 grams Fresh or frozen mulukhiyah (jute leaves)
- 2 tablespoons Olive oil
- 1 medium Onion, finely chopped
- 5 cloves Garlic cloves, minced
- 2 teaspoons Ground coriander
- 4 cups Vegetable broth
- 2 medium Tomato, chopped
- 2 tablespoons Lemon juice
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 teaspoon Ground cumin
- 3 cups Cooked white rice
- 0.25 cup Toasted pine nuts (optional)
Instructions
If using frozen mulukhiyah, allow it to thaw before starting the recipe.
Heat the olive oil in a large pot over medium heat.
Add the chopped onion and sauté until translucent, about 5 minutes.
Stir in the minced garlic and cook until fragrant, about 1 minute.
Add the ground coriander, salt, black pepper, and cumin. Stir well to combine.
Pour in the vegetable broth and bring it to a boil.
Once boiling, reduce the heat to low and add the chopped tomatoes. Simmer for about 10 minutes.
Add the mulukhiyah leaves to the pot. If using fresh mulukhiyah, chop them finely before adding.
Stir well and allow the stew to simmer gently for 10-15 minutes, or until the leaves are tender.
Mix in the lemon juice, adjusting to taste if necessary.
Serve the mulukhiyah hot, over or alongside cooked white rice.
Garnish with toasted pine nuts if desired.
Nutrition Facts
Calories |
1810 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 62.7 g | 80% | |
| Saturated Fat | 8.5 g | 42% | |
| Polyunsaturated Fat | 3.2 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 5496 mg | 239% | |
| Total Carbohydrate | 265.1 g | 96% | |
| Dietary Fiber | 36.3 g | 130% | |
| Total Sugars | 31.4 g | ||
| Protein | 59.2 g | 118% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1194 mg | 92% | |
| Iron | 40.5 mg | 225% | |
| Potassium | 5773 mg | 123% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
