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Hin pyaw (herb stew): recipe illustration
Everyday meals

Hin pyaw (herb stew)

A Burmese simmered stew, fragrant with plenty of fresh herbs and chickpeas, lightly soured with tamarind. A festive dish for sharing, eaten with rice.

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Ingredients

Ingredients

Spices & seasoning

Optional extras

On the side

Instructions

  1. Drain the soaked chickpeas and cook them in water for 40 minutes until tender.
  2. Slice the onions and crush the garlic. Fry them in the oil until golden brown.
  3. Add the turmeric and stir for a minute to flavour the oil.
  4. Add the cooked chickpeas with their cooking water and the tamarind paste. Simmer for 15 minutes.
  5. Finely chop the coriander, mint and spring onions.
  6. Off the heat, stir half the herbs into the stew, then season with salt and pepper.
  7. Sprinkle with the remaining herbs and serve hot with rice.

Variations and tips

Family version. Add diced potatoes with the chickpeas for a more filling dish.

Using what's easy to find here. Canned chickpeas can replace dried ones; add them directly at step 4 without pre-cooking.

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Original Ecomely recipe.