Not Quite Persian Ghormeh Sabzi Green Stew For The Slow Cooker Food

GHORMEH SABZI - PERSIAN GREEN STEW

Steps:

• Trim meat and cut into 3/4" cubes.
• Fry onion over medium heat in half of the oil until golden.
• Add turmeric and fry for 2 more minutes.
• Increase heat, add meat cubes and stir over high heat until meat changes color and begins to turn brown.
• Reduce heat.
• Add water, drained kidney beans, salt and pepper to taste.
• Cover and simmer gently for about an hour or until meat is tender.
• Fry potatoes over high heat in the remaining oil until lightly browned.
• Add to sauce, leaving oil in the pan.
• Cover and simmer for 10 minutes.
• Add prepared vegetables to frying pan and fry over medium heat until wilted.
• Add to sauce, then add dried limes (or lime juice), cover and simmer for an additional 10-15 minutes.
• Adjust seasoning and serve with white rice.

PERSIAN STEW - GORMEH SABZI

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.

NOT-QUITE-PERSIAN GHORMEH SABZI (GREEN STEW) FOR THE SLOW COOKER

Steps:

• Mix diced potatoes and kidney beans in a slow cooker.
• Heat 1 tablespoon olive oil in a large skillet over medium heat. Cook beef and onion in hot oil until both are beginning to brown, about 7 minutes; season with turmeric, 1 teaspoon salt, and black pepper. Transfer beef mixture to the slow cooker.
• Heat remaining olive oil in the skillet over medium-high heat. Saute spinach, parsley, cilantro, and chives in the skillet until slightly wilted, 5 to 6 minutes; add to the slow cooker.
• Stir chicken broth, lime juice, and garlic into the mixture in the slow cooker.
• Cook on High for 4 hours. Adjust salt as needed.