Khoresh-E-Gormeh Sabzi - Iran - 2c
a2, beef, lamb, stew
1/2 cup red kidney beans dried; cooked
1 large onion; chopped
1 tablespoon oil
4 cloves garlic; minced
1 pound lamb OR; cut in 1 inch cube
1 pound veal OR; cut in 1 inch cube
1 pound beef; cut in 1 inch cube
3 cups water; or more as required
1 teaspoon turmeric
2 teaspoons advieh
2 dried limes; punctured
1 cup fresh parsley; finely chopped
2 cups fresh spinach; chopped
1 cup green onion; finely chopped
1/2 cup fresh cilantro; finely chopped
2 tablespoons dried Gormeh Sabzi mixture
pepper; to taste
salt; to taste
Method: Wash the beans and soak in water overnight. Drain and rinse.
In a Dutch oven, saute the onion in oil until golden. Add garlic and continue to saute for 1-2 minutes. Add the meat and continue to saute until meat is browned.
Add water, turmeric, advieh, beans and dried limes. Cover and let simmer over medium heat until the beans are cooked (about 2-3 hours, less if you use cooked beans).
Add parsley, spinach, green onion, cilantro and Gormeh Sabzi mixture to the meat and continue to simmer for at least 20 minutes, stirring occasionally.
Season to taste and serve with Polow Sadeh or plain rice.
This khoresh is best when it is served the following day.
Variation: The cooked beans can be added to the meat after the meat has become tender.
Makes 4-6 servings.
Nutrients per serving: Calories - 255; Fat - 7 g; Sodium - 272 mg.
For a winter warm up, try this recipe for stew with fresh herbs.
- - - - - - - - - - - - - - - - - -
Yield: 1 serving
Preparation Time: 0:00
** Exported from Now You're Cooking! v5.32 **