KHORESH-E GHORMEH SABZI (PERSIAN HERB, BEAN AND LAMB STEW)
There are three essential elements to this khoresh which is often called Iran's national dish. First, dried or fresh fenugreek leaves. The herb's sweet, pungent flavour defines the taste of the stew, which simply isn't the same without it. Likewise, Omani limes add a distinct aged sourness that is vital to the dish. Finally, the classic Persian technique of sautéing finely minced herbs until they are dark and dry lends character and complexity to the stew's foundation.
Provided by Samin Nosrat
Categories Dinner
Time 2h
Yield SERVES 6-8
Number Of Ingredients 15
Steps:
- 1. In a medium bowl, season the meat with turmeric, two teaspoons salt and half a teaspoon of pepper. Set aside. 2. Rinse the beans and place in a medium bowl with one cup water and a generous pinch of salt. Set aside to soak for 30 minutes. 3. In the meantime, place a large Dutch oven or similar pot over medium-high heat. Add three tablespoons oil. When it shimmers, add meat and cook, turning regularly so that it browns evenly on all sides, about 15 minutes. Once the meat has browned, move it to the edges of the pot and add the onion to the centre of the pot, along with a generous pinch of salt. Cook, stirring regularly, until the onion begins to soften and turn brown, eight to 10 minutes. 4. Drain the beans and add to the pot, stirring to combine everything and coat the beans with oil. Add one litre of water, increase heat to high and bring to a boil. Reduce heat to medium-low, cover pot and simmer for two hours. 5. In the meantime, prepare the herbs: Wash parsley and coriander, then use a salad spinner to dry very well. Remove and discard the tough stems. Chop the leaves and tender stems very, very finely, or feel free to use a food processor to get these herbs as finely chopped as possible. The more finely chopped the herbs, the more green and unctuous the ghormeh sabzi will be. 6. Separately chop the chives and entire bunch of spring onions (including the green tops) as finely as possible by hand. These, too, must be very finely chopped - nearly minced - but they will turn to mush in a food processor and thus should be chopped by hand. 7. Set a large frying pan over medium heat. When the pan is hot, add the remaining quarter cup of oil and the spring onion-chive mixture. Allow to wilt, stirring constantly, for about two minutes, then add remaining chopped herbs and fenugreek leaves, crushing the fenugreek leaves between your fingers as you add them. Cook, stirring continuously, until the herbs are wilted and very dark green - but not burned - and they give off a bright green oil when pressed with a spoon, 18 to 20 minutes. This step is crucial to the flavour and colour of the stew. You'll know the herbs are ready when they feel dry and emit a strong, savoury aroma. 8. When the meat has cooked for two hours, add the cooked herb mixture, Omani limes and half a cup of water. Season with salt and bring to a boil. Reduce heat, cover pot, and simmer for another hour. Check on the limes occasionally to make sure they are submerged in the stew but not falling apart. Gently push them into the stew if they're still floating after 20 minutes. 9. As the stew nears the three-hour mark, remove the lid and check the meat; it should be very tender. If the ghormeh sabzi seems a little watery, leave it uncovered for the last 20 minutes of cooking and allow to reduce into a thick stew. Taste and adjust the seasoning with salt and pepper. If the stew needs a little acidity, juice a lime into the stew through a sieve by pressing down on it with a spoon (avoid letting the seeds through the sieve, as they can be bitter). Set aside. Taste the stew and continue adding more lime juice until the stew is sufficiently tangy. Stir in the saffron. The stew should be a very deep, dark shade of green and quite thick when done. Return dried limes into the stew to serve. 10. Serve hot with Persian rice and mast-o khiar. This is one of Samin Nosrat's 10 essential Persian recipes. Samin Nosrat is the author of Salt, Fat, Acid, Heat and star of the related Netflix show. This recipe originally appeared in The New York Times.
KHORESH-E GHORMEH SABZI (PERSIAN HERB, BEAN AND LAMB STEW)
There are three essential elements to this khoresh, or stew, which is often called Iran's national dish. First, the sweet, pungent flavor of dried or fresh fenugreek leaves defines the stew, which simply isn't the same without it. Likewise, Omani limes (also known as dried Persian limes) add a distinct aged sourness that is vital to the dish. Finally, the classic Persian technique of sautéing a mountain of finely minced herbs lends character and complexity to the foundation of the stew. Don't be afraid to really cook down the herbs until quite dark and dry; this step is essential to concentrate their flavor.
Provided by Samin Nosrat
Categories meat, soups and stews, main course
Time 4h
Yield 6 to 8 servings
Number Of Ingredients 15
Steps:
- In a medium bowl, season the meat with turmeric, 2 teaspoons salt and 1/2 teaspoon pepper. Set aside.
- Rinse the beans and place in a medium bowl with 1 cup water and a generous pinch of salt. Set aside to soak for 30 minutes.
- In the meantime, place a large Dutch oven or similar pot over medium-high heat. Add 3 tablespoons oil. When it shimmers, add meat and cook, turning regularly so that it browns evenly on all sides, about 15 minutes. Once the meat has browned, move it to the edges of the pot and add the onion to the center of the pot, along with a generous pinch of salt. Cook, stirring regularly, until the onion begins to soften and turn brown, 8 to 10 minutes.
- Drain the beans and add to the pot, stirring to combine everything and coat the beans with oil. Add 4 cups water, increase heat to high and bring to a boil. Reduce heat to medium-low, cover pot and simmer for 2 hours.
- In the meantime, prepare the herbs: Wash parsley and cilantro, then use a salad spinner to dry very well. Remove and discard the tough stems. Chop the leaves and tender stems very, very finely, or feel free to use a food processor to get these herbs as finely chopped as possible. The more finely chopped the herbs, the more green and unctuous the ghormeh sabzi will be.
- Separately chop the chives and entire bunch of scallions (including the green tops) as finely as possible by hand. These, too, must be very finely chopped - nearly minced - but they will turn to mush in a food processor and thus should be chopped by hand.
- Set a large frying pan over medium heat. When the pan is hot, add the remaining 1/4 cup oil and the scallion-chive mixture. Allow to wilt, stirring constantly, for about 2 minutes, then add remaining chopped herbs and fenugreek leaves, crushing the fenugreek leaves between your fingers as you add them. Cook, stirring continuously, until the herbs are wilted and very dark green - but not burned - and they give off a bright green oil when pressed with a spoon, 18 to 20 minutes. This step is crucial to the flavor and color of the stew. You'll know the herbs are ready when they feel dry and emit a strong, savory aroma.
- When the meat has cooked for 2 hours, add the cooked herb mixture, Omani limes and 1/2 cup water. Season with salt and bring to a boil. Reduce heat, cover pot, and simmer for another hour. Check on the limes occasionally to make sure they are submerged in the stew but not falling apart. Gently push them into the stew if they're still floating after 20 minutes.
- As the stew nears the 3-hour mark, remove the lid and check the meat; it should be very tender. If the ghormeh sabzi seems a little watery, leave it uncovered for the last 20 minutes of cooking and allow to reduce into a thick stew. Taste and adjust the seasoning with salt and pepper. If the stew needs a little acidity, juice a lime into the stew through a sieve by pressing down on it with a spoon (avoid letting the seeds through the sieve, as they can be bitter). Set aside. Taste the stew and continue adding more lime juice until the stew is sufficiently tangy. Stir in the saffron. The stew should be a very deep, dark shade of green and quite thick when done. Return dried limes into the stew to serve.
- Serve hot with Persian rice and mast-o khiar.
MAST-O KHIAR (PERSIAN CUCUMBER AND HERB YOGURT)
Yogurt, both plain and with cucumbers, is everywhere on Iranian tables - the thicker and sourer, the better. Mast-o khiar is an everyday side similar to Indian raita or Greek tzatziki, but raisins, walnuts and rose petals elevate this version of the dish, adding a host of different flavors and textures. Dice, rather than grate, the cucumbers to keep them from getting watery, and don't skip the dried mint and dried dill, which add dimension to the fresh herbs.
Provided by Samin Nosrat
Categories easy, quick, condiments, salads and dressings, side dish
Time 20m
Yield About 4 cups
Number Of Ingredients 10
Steps:
- In a small bowl, submerge the raisins in boiling water to plump for 10 minutes, then drain well.
- Remove alternating stripes of peel on cucumbers and trim ends. Dice cucumbers into 1/4-inch pieces and place in a large bowl with raisins, yogurt, fresh herbs, garlic, 3/4 teaspoon salt, 1/2 teaspoon pepper and, if using, half the rose petals. Using your fingers to break up any large pieces, gently grind the dried mint and dried dill into the bowl. Stir to combine and adjust seasoning with salt as needed.
- Just before serving, stir in the walnuts and transfer to serving bowl. Garnish with remaining rose petals, if using. Cover and refrigerate leftovers for up to 3 days.
GHORMEH SABZI (PERSIAN HERB STEW)
Ghormeh sabzi is deliciously savory and loaded with the flavors of several different green herbs. It's traditionally served atop white rice (polow). You can also serve it with lavash bread.
Provided by marybakes
Categories Soups, Stews and Chili Recipes Stews Beef
Time 3h9m
Yield 6
Number Of Ingredients 15
Steps:
- Heat 2 tablespoons oil in a large pot over medium-high heat. Add onion; cook and stir until deep golden brown, 10 to 15 minutes. Stir in turmeric for 1 to 2 minutes. Add chuck cubes; cook until coated in turmeric and browned on all sides, 8 to 10 minutes.
- Heat remaining 2 tablespoons oil in a separate pot over medium heat. Add spinach, green onions, parsley, cilantro, chives, and fenugreek leaves; cook and stir until deep dark green in color, 5 to 10 minutes.
- Stir spinach mixture into the onion and chuck mixture. Pour in enough water to create a slurry consistency. Season with salt and pepper. Pour in lemon juice. Reduce heat, cover, and simmer stew until greens soften, about 1 hour.
- Pierce dried limes with a fork and add to the stew. Continue simmering until chuck is tender, 30 minutes to 1 hour. Stir in red kidney beans. Cook until flavors combine, about 30 minutes. Discard dried limes before serving.
Nutrition Facts : Calories 343.6 calories, Carbohydrate 18.6 g, Cholesterol 51.5 mg, Fat 22.6 g, Fiber 7.5 g, Protein 18.4 g, SaturatedFat 5.8 g, Sodium 226 mg, Sugar 1.7 g
KHORESHT-E GHORMEH SABZI - HERB & LAMB STEW
This is a Persian recipe, lamb stewed in various delicious greens with the tang of preserved lemon. Delicious when served with saffron butter rice. This recipe has been adapted from one I found in The Modern Magazine for Persian Weddings.
Provided by becy959
Categories Stew
Time 1h55m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Wash fresh herbs.
- Chop finely and remove stalks/roots.
- Fry the herbs (sprinkling in the dried fenugreek if using) in the olive oil, turning constantly, adding more oil when necessary until the herbs begin to darken (about 30 minutes).
- Remove from heat and set aside.
- Fry chopped onion in pan until soft.
- Add meat and brown.
- Stir in the herbs.
- Add the beans and enough water to cover.
- Put lid on pan and simmer gently for forty five minutes.
- Slice the preserved lemon into quarters and add to stew.
- Simmer gently for forty five minutes.
- Add lemon juice, salt and pepper to taste.
Nutrition Facts : Calories 432, Fat 20.5, SaturatedFat 7.4, Cholesterol 88.1, Sodium 70.8, Carbohydrate 29.2, Fiber 8.4, Sugar 2.1, Protein 33
PERSIAN STEW - GORMEH SABZI
For ZWT 6 - Middle East. I got this recipe from the LA Times about 15 years ago. While it is pretty labor intensive compared to most cooking today, it is worth the effort. I love this dish. It is so delicious and healthy too. You can get the dried limes in any kind of middle eastern or Armenian market. They are sold with the dried spices, in larger bags. If you can't find mustard greens, use arugula (rocket). Beef can be substituted for the lamb if desired.
Provided by Pesto lover
Categories < 4 Hours
Time 1h45m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Simmer lamb, whole dried limes, garlic and water in a stew pot until meat is tender, about 1 hour. Skim scum from pot.
- Meanwhile, wash all greens very, very well and drain in a colander.
- After lamb is tender, strain stock and skim off any fat. Put meat and dried limes aside in a bowl for the moment.
- Bring the stock to a boil in the stew pot. Add greens and simmer until well wilted. Cool and puree greens in food processor. Leave it with some texture, not a smooth puree. I use the "pulse" feature.
- Return greens to pot and add lamb, limes, kidney beans, cinnamon and nutmeg. Bring to a boil. Simmer to allow flavors to blend and sauce to thicken, about 10-15 minutes. Season to taste with salt and pepper.
- Remove limes to serve.
- Serve with steamed white basmati rice. Some people like to put a dollop of plain yogurt on the stew to serve.
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- In a large pot or Dutch oven, heat ¼ cup of the olive oil over medium-high heat. Add the onion, and cook, stirring frequently, until golden brown, about 8 minutes. Sprinkle with a little salt, and reduce the heat to medium. Add the meat, turmeric, 1½ teaspoons salt, and ¼ teaspoon pepper. Cook for 5 minutes, stirring often, until the meat takes on some color. Add 3 cups hot water and bring to a gentle boil. Cover, reduce the heat to low, and simmer until the meat is tender, about 30 minutes for stewing meat, longer if the meat is on the bone.
- Meanwhile, in a large pan, heat the remaining ¼ cup of olive oil over medium heat. Add the parsley, cilantro, green onions, and fenugreek. Cook, stirring often, until fragrant and reduced in volume, about 20 minutes. Add more oil if necessary and take care not to burn the herbs. Sprinkle with a little salt and set aside.
- While the meat simmers and the herbs cook, prepare the black-eyed peas. Place the black-eyed peas in a small pot and cover with 2¼ cups water and ½ teaspoon salt. Partially cover and bring to a gentle boil, reduce the heat to medium-low, and simmer for 10 to 15 minutes, until the beans have softened but not completely cooked through. They will finish cooking through in the stew. Set aside.
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