Emirati Vegetable Stew

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A fragrant, golden-hued one-pot stew from the United Arab Emirates, loaded with tender vegetables simmered in a warmly spiced tomato base. Saloona is everyday comfort food across Emirati homes, traditionally ladled over basmati rice or torn flatbread and finished with a squeeze of lemon.

Nutrition Facts

Per serving (estimated)

• 290 kcalCalories
• 12 gFat
• 1.7 gSaturated Fat
• 40 gCarbs
• 10 gFiber
• 13 gSugar
• 9 gProtein
• 930 mgSodium
• 1150 mgPotassium
• 135 mgCalcium
• 4.2 mgIron
• 62 mgVitamin C
• 880 mcgVitamin A

Ingredients

For the base

• 2 tablespoons olive oil
• 1 large yellow onion, finely chopped
• 4 cloves garlic, minced
• 2 medium ripe tomatoes, finely chopped
• 2 tablespoons tomato paste

For the vegetables

• 1 medium eggplant, cut into 1-inch cubes
• 2 medium Yukon gold potatoes, peeled and cubed
• 2 carrots, sliced into thick rounds
• 1 large zucchini, sliced into half-moons
• 1 cup green beans, trimmed and halved
• 1 cup cauliflower florets
• 1 cup cooked chickpeas, drained

For the spices and liquid

• 1 1/2 teaspoons ground turmeric
• 1 1 1/2 teaspoons ground cumin
• 1 teaspoon ground coriander
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon freshly ground black pepper
• 1 dried black lime (loomi), pierced with a knife (optional)
• 1 1/2 teaspoons fine sea salt, plus more to taste
• 4 cups water or low-sodium vegetable broth

For finishing

• 1/3 cup fresh flat-leaf parsley, chopped
• 1/4 cup fresh cilantro, chopped
• Lemon wedges, for serving

Directions

1. Heat the olive oil in a large heavy pot or Dutch oven over medium heat. Add the onion and cook for 5 to 6 minutes until soft and translucent, then stir in the garlic and cook for 30 seconds until fragrant.
2. Add the chopped tomatoes and tomato paste to the pot. Cook for 4 to 5 minutes, stirring often, until the mixture thickens and the tomatoes begin to break down into a jammy sauce.
3. Stir in the turmeric, cumin, coriander, cinnamon, black pepper, salt, and the dried lime if using. Toast the spices for about 1 minute until deeply aromatic, then add the eggplant, potatoes, and carrots. Toss to coat in the spice mixture and cook for 2 minutes.
4. Pour in the water or broth, scraping up any browned bits from the bottom of the pot. Bring to a gentle boil, then reduce the heat to low, cover, and simmer for 15 minutes until the root vegetables start to soften.
5. Add the zucchini, green beans, cauliflower, and chickpeas. Re-cover and continue to simmer for 10 to 12 minutes, or until all the vegetables are fork-tender but still hold their shape and the stew has thickened slightly.
6. Remove the dried lime, taste, and adjust the salt. Stir in most of the parsley and cilantro, then ladle the stew into shallow bowls. Top with the remaining herbs and serve hot with lemon wedges, basmati rice, or warm flatbread.

Cook’s Notes

• Dried black lime (loomi) adds a uniquely tangy, smoky depth that is signature to Gulf cooking; if you cannot find it, substitute with 1 tablespoon of fresh lemon juice stirred in at the end.
• For a heartier version, add 2 cups of bone-in chicken thighs or lamb shoulder at step 2 and simmer for 30 minutes before adding the vegetables.
• Cut all vegetables to a similar size so they cook evenly, and add the softer ones (zucchini, green beans) later so they do not turn to mush.
• Saloona tastes even better the next day; store in an airtight container in the refrigerator for up to 4 days and reheat gently with a splash of water.
• Serve with warm khubz or pita for scooping to enjoy the full Emirati experience.

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