Khoresh-E-Gormeh Sabzi

Recipe Ingredients

1/4 cup	40g / 1.4oz	Red kidney beans dried or 1/2 cup cooked
1		Onion - chopped (large)
1 tablespoon	15ml	Oil
4		Garlic - minced
1 lb	454g / 16oz	Veal - lamb or beef, cut into 1 inch cube
3 cups	711ml	Water - or more as required
1 teaspoon	5ml	Turmeric
2 teaspoons	10ml	Advieh
1		Or 2 dried limes - punctured
1 cup	146g / 5.1oz	Fresh parsley - finely chopped
2 cups	292g / 10oz	Fresh spinach - chopped
1 cup	62g / 2.2oz	Green onion - finely chopped
1/2 cup	8g / 0.3oz	Fresh cilantro - finely chopped (more to taste)
2 tablespoons	30ml	Dried Gormeh Sabzi mixture
		Salt and pepper to taste

Recipe Instructions

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.

Source:
Cole Publishing Group Recipe Collection

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Average rating:

8 (1 votes)

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