Up Links

feralcoder Shared Top Level Miscellaneous Projects Kitchen and Bar

Iranian / Indian / Middle-Eastern Dishes

Kitchen: Kofta Curry Kitchen: Sabzi Khordan (fresh herb platter) Kitchen: Maamoul Cookies

Working From...

This page: https://www.thedeliciouscrescent.com/persian-fresh-herb-stew-with-meat-and-kidney-beans/

Ingredients

• 4 cups parsley fresh
• 3 cups cilantro fresh
• 1 cup green onions fresh
• ¾ cup fenugreek leaves fresh or 3 tbsp dried fenugreek leaves
• 5 tbsp olive oil
• 1 onions yellow, large, sliced thinly
• 1½ lb lamb with bone or 1¼ lbs boneless cut in 2 inch pieces
• 1 tsp turmeric
• ½ tsp ground black pepper ground
• salt to taste
• ½ cup dried kidney beans dried (soaked overnight)
• 4 dried limes dried, whole
• 1 tbsp dried lime powder or 2 tbsp lime juice (as per taste)

Instructions

• Rinse the herbs and drain well. Chop herbs very finely. Tip: Spin herbs in a salad spinner or pat dry.
• Heat 2 tbsp of oil in a cooking pot at medium setting. Sauté onions until light golden brown.
• Add meat, turmeric, black pepper and brown it a little. Then add some salt and 3 cups water and bring it to a boil.
• Lower the heat, add the drained beans and simmer for 30 mins. Tip: Cook longer if using beef.
• Meanwhile, heat 3 tbsp of oil in a nonstick skillet. Add the herbs and sauté for 20 to 25 minutes until you can smell the aroma of sautéed herbs. Make sure to stir in between.
• Then add sautéed herbs and simmer the stew for 30 minutes.
• Next, add the pierced dried limes and simmer for another 30 to 60 minutes until the meat and beans are tender.
• Tip: Add dried lime powder or lime juice in the last half hour adjusting as per your taste.
• The stew should be thick and not runny. Adjust the consistency, salt, lime and other seasonings.
• Serve Ghormeh Sabzi hot with steamed rice.

Notes

• Two things that can add bitterness to the stew if you are not careful are fenugreek and dried limes. Don't add more fenugreek than needed, especially the dried herbs. Add dried limes, powder or juice in later half of cooking.
• Ghormeh sabzi should be thick and not watery. When herbs simmer, they disintegrate into a thick stew, sort of like tomatoes. If stew is watery but beans and meat are well done, then separate them out and evaporate sauce at a higher temperature, stirring frequently. Then add the beans and meat back.
• Canned or cooked kidney beans can be used. Add them in last half hour.
• Lamb leg or shoulder with some bone works great for ghormeh sabzi.
• Frozen or dried fenugreek leaves can be found in Indian and Middle Eastern stores. Dried fenugreek leaves are available online also.
• It is best to use fresh herbs but may substitute with dried herbs. Ready made "Ghormeh Sabzi" dried herbs are available online.
• Ghormeh sabzi tastes even better the next day.

Let's Do This!

I don't get to use my food processor much - my kitchen space is way too small, and recipes calling for a processor tend to be more complicated than my kitchen can support. I love it when I get a chance to break this little thing out. (Images: Herbs; Herbs in FP) This smells amazing!

I didn't have a large onion, only a rather small one, so I added a large shallot. (Images: Shallots and onions in ghee)