GHORMEH SABZI
Provided by Food Network
Time 5h50m
Yield 4 to 6 servings
Number Of Ingredients 11
Steps:
- Heat a large skillet over medium heat; add 1/4 cup vegetable oil to warm. Add chopped herbs and saute until slightly darker but not black, about 10 minutes. Remove the herbs from the heat and set aside.
- Heat a large saucepan or pot with a lid over medium-high heat; add remaining 1/4 cup vegetable oil to warm. Add chopped onion and minced garlic and saute until golden brown, about 5 minutes. Add the turmeric and chunks of meat. Continue to saute until meat is browned on outside and the juices have begun to render, creating a thin sauce in the pan, 5 to 7 minutes. Add the sauteed herbs and fold into the meat/onion mixture. Add kidneys beans, black pepper, salt, dried limes and 10 cups water. Bring to boil, then reduce heat to medium-low, cover and let simmer, making sure to check water level throughout cooking time, until the meat is tender enough to shred with a fork, 4 to 5 hours. (It's important not to let the top get dry; add water if necessary.) Season with salt and pepper to taste. Serve with steamed basmati rice.
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- Heat oil in a large skillet over medium. Add ajwain seeds and cook, stirring, until golden brown, about 1 minute. Add turmeric and asafetida and swirl skillet to combine, then add chile. Increase heat to high; add okra, coriander, and fennel seeds and toss gently with a metal or other heatproof spatula (you don’t want to smash the okra). Reduce heat to medium and spread out okra in an even layer. Cook, tossing halfway through, until starting to brown, about 10 minutes total. (Tossing instead of stirring is the best way to keep the okra intact and from getting gummy.) Season with salt and continue to cook, turning occasionally, until lightly charred, about 5 minutes longer. (Okra may look gummy at first, but eventually it will start to char).
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