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Klara`s Life
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    • Breakfast & Brunch
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All recipesMain CoursesRecipes

spaetzle stew oriental style with cinnamon and dried lime

by Klaraslife 16. December 2019
written by Klaraslife 16. December 2019
spätzle Eintopf
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This post is also available in german/deutsch.spaetzle stew It’s time for a hearty stew. And this spaetzle stew is something very special. With lots of spices and dried limes.To make the green peas glow so beautifully green, we put them in the stew at the end and we don´t cook them. Simply thaw the green peas in warm water.spaetzle stew

DRIED LIMES

Dried limes are a specialty from oriental cuisine. I`m a real fan of them and love the taste very much. In Iranian cuisine, dried lime belong to the repertoire of the important characteristic spices. With a knife tip or a skewer, the dried, whole limes are stabbed several times and then added to the stew. The limes are usually served, and by crushing the limes, individual seasoning is possible. Or you eat them all the way like me (Kathrin).

STEW

The great thing about stews is that you can cook all your favorite vegetables in one pot. To spice up your stew a little, you can add different types of pasta, potatoes, lentils, beans, rice or even cereal grains. And whatever fits, lots of herbs.spaetzle stew Spaetzle stew
150g frozen green peas
4-5 carrots
1 big onion
100g spaetzle
5 tbsp tomato paste
6 tbsp sunflower oil
3 bay leaves
2 cloves
2 dried limes (oriental / persian grocery)
1 heaped tsp turmeric
1/2 tsp cinnamon
pinch of nutmeg
black pepper from the mill
1 tsp smoked salt
1 tsp rice syrup
1 liter of hot water

Prick the dried limes several times with a knife. (careful with your fingers)
Peel the onion, quarter it and cut it into fine strips. Peel the carrots and cut them into slices about 1 cm thick. Heat the oil in a saucepan and fry the onion. Add Pepper, the dried limes, the cloves and the bay leaves. Sauté until soft and then add the tomato paste and rice syrup.
Now add the cinnamon, turmeric and the grated nutmeg and gently fry everything. Then gradually deglaze with the boiling water. Now add the carrots and cook over medium heat for 40 minutes. Remove the cloves and bay leaves. Season with the smoked salt and add the spaetzle. Simmer everything for 10 minutes on low heat. Finally add the thawed peas and take the pot off the stove.
If you like the taste you can eat the limes or you can squeeze it out.

Tip 1: also works wonderfully with canned chickpeas.
Tip 2: You can get dried limes in the oriental delicatessen or sometimes in a well-stocked supermarket.
Tip 3: homemade spaetzle does not take so long to cook.
Tip 4: add fresh herbs.
Tip 5: Rinse frozen peas 2-3 times with warm water.
Tip 6: the cooked limes can also be consumed. (Kathrin loves it)

spaetzle stew If you try this spaetzle stew or one of my other recipes, please leave us a comment how you liked it. Tag @KLARASLIFE on Instagram and hashtag it #KLARASLIFE  We would love to see what you come up with. Thank you!

spaetzle stew
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Spaetzle stew

You shouldn't miss this hearty spaetzle stew with dried lime and lots of delicious spices like turmeric and cinnamon. It´s Vegan.
Course stew
Cuisine oriental
Keyword dried lime, green peas, Spätzle
Prep Time 20 minutes minutes
Cook Time 40 minutes minutes
Total Time 1 hour hour
Servings 3 portions
Author Klaraslife

Ingredients

  • 150 g green peas frozen
  • 4-5 carrots
  • 1 big onion
  • 100 g spaetzle
  • 5 tbsp tomato paste
  • 6 tbsp sunflower oil
  • 3 bay leaves
  • 2 cloves
  • 2 dried limes oriental / persian grocery
  • 1 tsp turmeric heaped
  • 1/2 tsp cinnamon
  • pinch of nutmeg
  • black pepper from the mill
  • 1 tsp smoked salt
  • 1 tsp rice syrup
  • 1 liter of hot water

Instructions

  • Prick the dried limes several times with a knife. (careful with your fingers)
  • Peel the onion, quarter it and cut it into fine strips. Peel the carrots and cut them into slices about 1 cm thick. Heat the oil in a saucepan and fry the onion.
  • Add Pepper, the dried limes, the cloves and the bay leaves. Sauté until soft and then add the tomato paste and rice syrup.
  • Now add the cinnamon, turmeric and the grated nutmeg and gently fry everything. Then gradually deglaze with the boiling water.
  • Now add the carrots and cook over medium heat for 40 minutes. Remove the cloves and bay leaves. Season with the smoked salt and add the spaetzle.
  • Simmer everything for 10 minutes on low heat. Finally add the thawed peas and take the pot off the stove.
  • If you like the taste you can eat the limes or you can squeeze it out.

Notes

Tip 1: also works wonderfully with canned chickpeas.
Tip 2: You can get dried limes in the oriental delicatessen or sometimes in a well-stocked supermarket.
Tip 3: homemade spaetzle does not take so long to cook.
Tip 4: add fresh herbs.
Tip 5: Rinse frozen peas 2-3 times with warm water.
Tip 6: the cooked limes can also be consumed. (Kathrin loves it)

If you like you can Pin our Pictures on Pinterest.

©klaraslife. All images & content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please link back to this post for the recipe. Some of the links above are affiliate links, which pay me a small commission for my referral at no extra cost to you! Thank you for supporting Klaraslife.

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3 comments

Swiss chard minestrone with white beans - Klara`s Life 22. March 2020 - 19:43

[…] Spaetzle stew oriental style with cinnamon and dried lime […]

Reply
zidane 17. April 2025 - 22:25

this food is very delicious thank you for making this delicious recipe

Reply
Klaraslife 22. April 2025 - 20:28

Thank you so much 🙂

Reply

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Hi.

Hi.

Schön dass du hier bist! Ich bin Kathrin, Foodfotografin und Kochbuchautorin. Bei klaraslife. findest du vegetarische und vegane Rezept Inspirationen.

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