Wednesday, May 9, 2012

Mother's Day Special: Ghormeh Sabzi

Anousheh from Sydney has sent us a beautiful Persian recipe from her Aunts in Iran. Sounds just delicious, I will definitely be giving this a whirl...


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Anousheh says:
Anousheh and her Aunts in Iran
I grew up in Iran, when I was young, I remember my dear aunts who are all fine cooks made me my favourite Persian food. Ghormeh Sabzi is a delicious and balanced meal, I'm salivating as I write this. To this
day I haven't tasted anything like it. The last time I visited Iran I had Ghormeh Sabzi every second day, I had to make up for 25 years.....It is very easy to make and good for you.  The dish is a herb stew cooked with lamb. Enjoy!


Ghormeh Sabzi (from http://www.gastronomie-sf.com)
























  • 1 large yellow onion, finely chopped
  • 1 tsp. turmeric
  • 1 boneless chuck roast* or 1.5 lbs of lamb stew
  • 1 c. green onions, green parts only, finely chopped
  • 1.5 c. spinach, finely chopped
  • 1/2 c. italian flat-leaf parsley, finely chopped
  • 1/4 c. cilantro leaves, finely chopped
  • 1/4 c. chives or scallion tops, finely chopped
  • 1/4 c. fenugreek leaves, finely chopped
  • juice from one lemon
  • 4-5 dried persian limes, leemoo-amonee
  • 1 can red kidney beans

Saute the onion over medium-high heat in a couple of tablespoons of
canola oil until it is a deep golden brown. We call this piaz-daagh.
Add the turmeric, frying another minute or two, then add the stew
meat. Toss well to coat in turmeric, and cook until the meat is
browned well on all sides.

Meanwhile, fry the herbs in a health splash of canola oil until they
are fragrant and deepening in color. Watch them carefully as they will
go bitter if burned. You want them to be a deep, dark green without
blackening.

Add the fried greens to the meat & onion mixture, stirring well. Add
1.5 - 2 cups of water (you want a "slurry", but not "soupy" mixture).
Season with salt & pepper to taste (easy on the pepper). Add the lemon
juice, turn the heat down, and let the whole thing simmer, covered,
for 1.5-2 hours, or until the greens are mostly softened. (Note: if
you are using dried beans, you will want to add them at this point)

About an hour into the simmer, add the leemoo-amonee (any sooner and
they will turn the stew bitter), pushing them down into the liquid.
They will want to pop back up, so try to cover them with a few pieces
of meat to keep them submerged.

Finally, add the drained kidney beans, and cook another 30 minutes.
Check your seasoning level, adding more lemon juice if needed (before
you do, though, press down on the dried limes to get them to release
the liquid they've absorbed)


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Cocinar, comer y ser feliz!
Leticia

1 comment:

  1. I attempted to make ghormeh sabzi for the first time and it was too bitter. I think I added the leemoo-amonee way too early. I wish I would have read your tip earlier about adding the leemoo-amonee half way through simmering. :)

    ReplyDelete

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