KHORESH-E GHORMEH SABZI (PERSIAN HERB, BEAN AND LAMB STEW)
There are three essential elements to this khoresh, or stew, which is often called Iran's national dish. First, the sweet, pungent flavor of dried or fresh fenugreek leaves defines the stew, which simply isn't the same without it. Likewise, Omani limes (also known as dried Persian limes) add a distinct aged sourness that is vital to the dish. Finally, the classic Persian technique of sautéing a mountain of finely minced herbs lends character and complexity to the foundation of the stew. Don't be afraid to really cook down the herbs until quite dark and dry; this step is essential to concentrate their flavor.
Provided by Samin Nosrat
Categories meat, soups and stews, main course
Time 4h
Yield 6 to 8 servings
Number Of Ingredients 15
Steps:
- In a medium bowl, season the meat with turmeric, 2 teaspoons salt and 1/2 teaspoon pepper. Set aside.
- Rinse the beans and place in a medium bowl with 1 cup water and a generous pinch of salt. Set aside to soak for 30 minutes.
- In the meantime, place a large Dutch oven or similar pot over medium-high heat. Add 3 tablespoons oil. When it shimmers, add meat and cook, turning regularly so that it browns evenly on all sides, about 15 minutes. Once the meat has browned, move it to the edges of the pot and add the onion to the center of the pot, along with a generous pinch of salt. Cook, stirring regularly, until the onion begins to soften and turn brown, 8 to 10 minutes.
- Drain the beans and add to the pot, stirring to combine everything and coat the beans with oil. Add 4 cups water, increase heat to high and bring to a boil. Reduce heat to medium-low, cover pot and simmer for 2 hours.
- In the meantime, prepare the herbs: Wash parsley and cilantro, then use a salad spinner to dry very well. Remove and discard the tough stems. Chop the leaves and tender stems very, very finely, or feel free to use a food processor to get these herbs as finely chopped as possible. The more finely chopped the herbs, the more green and unctuous the ghormeh sabzi will be.
- Separately chop the chives and entire bunch of scallions (including the green tops) as finely as possible by hand. These, too, must be very finely chopped - nearly minced - but they will turn to mush in a food processor and thus should be chopped by hand.
- Set a large frying pan over medium heat. When the pan is hot, add the remaining 1/4 cup oil and the scallion-chive mixture. Allow to wilt, stirring constantly, for about 2 minutes, then add remaining chopped herbs and fenugreek leaves, crushing the fenugreek leaves between your fingers as you add them. Cook, stirring continuously, until the herbs are wilted and very dark green - but not burned - and they give off a bright green oil when pressed with a spoon, 18 to 20 minutes. This step is crucial to the flavor and color of the stew. You'll know the herbs are ready when they feel dry and emit a strong, savory aroma.
- When the meat has cooked for 2 hours, add the cooked herb mixture, Omani limes and 1/2 cup water. Season with salt and bring to a boil. Reduce heat, cover pot, and simmer for another hour. Check on the limes occasionally to make sure they are submerged in the stew but not falling apart. Gently push them into the stew if they're still floating after 20 minutes.
- As the stew nears the 3-hour mark, remove the lid and check the meat; it should be very tender. If the ghormeh sabzi seems a little watery, leave it uncovered for the last 20 minutes of cooking and allow to reduce into a thick stew. Taste and adjust the seasoning with salt and pepper. If the stew needs a little acidity, juice a lime into the stew through a sieve by pressing down on it with a spoon (avoid letting the seeds through the sieve, as they can be bitter). Set aside. Taste the stew and continue adding more lime juice until the stew is sufficiently tangy. Stir in the saffron. The stew should be a very deep, dark shade of green and quite thick when done. Return dried limes into the stew to serve.
- Serve hot with Persian rice and mast-o khiar.
BAMIEH (MIDDLE EASTERN OKRA STEW)
A fabulous, flavor-filled recipe that's great for leftovers. Every Middle Eastern country has its own spin on this dish, but this one is predominantly the Yemeni version. Serve over basmati rice.
Provided by E A Bowes
Categories Soups, Stews and Chili Recipes Stews
Time 2h20m
Yield 8
Number Of Ingredients 13
Steps:
- Heat the vegetable oil in a large pot over medium heat. Stir in the onion, salt and black pepper; cook and stir until the onion has softened and turned a light golden brown, about 10 minutes.
- Add the lamb, cinnamon, cumin, coriander, and garlic paste. Cook on medium heat until the lamb starts to brown, 10 to 15 minutes, stirring occasionally. Stir in the tomatoes and tomato paste; cook and stir for another 5 minutes.
- Dissolve the beef bouillon cubes in 4 cups of boiling water. Pour the broth into the pot with the lamb and stir in the okra. If necessary, add water to cover the okra. Cover and simmer for 30 minutes, stirring occasionally. Remove the cover and cook for another 45 minutes to 1 hour until the lamb is very tender and the stew reaches your desired thickness.
Nutrition Facts : Calories 261.7 calories, Carbohydrate 22.6 g, Cholesterol 53.5 mg, Fat 8.3 g, Fiber 7 g, Protein 21.6 g, SaturatedFat 2.2 g, Sodium 778.5 mg, Sugar 11.8 g
PERSIAN LAMB AND OKRA STEW (KHORESH BAMIEH)
Make and share this Persian Lamb and Okra Stew (Khoresh Bamieh) recipe from Food.com.
Provided by PalatablePastime
Categories Stew
Time 1h30m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Peel and thinly slice onions, then fry in oil until slightly golden.
- Wash and cut meat into small pieces and fry in onions and garlic until meat becomes opaque.
- Add 3 cups of hot water and bring to boil.
- Reduce heat and simmer, covered, for about 45 minutes, adding more hot water during cooking if needed.
- When meat is tender, wash okra and remove stems.
- Add whole okra, salt, pepper and tomato paste to the meat and cook for another 10-15 minutes.
- Take care not to overcook the okras so that they do not become slick textured.
- Add lime juice, adjust seasoning and cook for another 3-4 minutes.
- If you wish to use potatoes, wash, peel, and cut them into small pieces, and add to stew when meat becomes tender, allowing 10-15 minutes of cooking before adding okra.
Nutrition Facts : Calories 400.7, Fat 12.3, SaturatedFat 4.4, Cholesterol 147.4, Sodium 259.6, Carbohydrate 22.4, Fiber 7.3, Sugar 6.8, Protein 50.7
KHORESH KARAFS (PERSIAN LAMB AND CELERY STEW)
A tasty and healthy stew of lamb, celery and fresh herbs. I have been making this for years and it never fails to delight guests. You can substitute beef or veal but I prefer the texture and taste of lamb with this dish. Use fresh herbs. The recipe is courtesy of www.sadaf.com
Provided by Mr Sparkle
Categories Stew
Time 3h15m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- In a large pot, brown onions with meat in 3 tablespoons oil. Add salt, pepper, turmeric. Pour in 2 cups water. Cover and simmer over low heat for 30 minutes.
- In a non-stick frying pan, fry the chopped celery in 3 tablespoons oil for 10 minutes, sliming occasionally. Add chopped herbs and fry for 10 minutes longer.
- Add the mixture of celery and herbs, and lime juice to the meat. Cover and simmer over low heat for 1 1/2 hours longer, or until the meat and celery are tender.
- Taste the stew and adjust seasoning accordingly. Serve hot with steamed white rice.
Nutrition Facts : Calories 244.3, Fat 15.9, SaturatedFat 3.1, Cholesterol 48.4, Sodium 493.9, Carbohydrate 9.1, Fiber 2.5, Sugar 3.2, Protein 18.2
KHORESH KARAFS (PERSIAN CELERY STEW WITH LAMB)
Most types of Iranian stew, known as khoresh or sometimes spelled khoresht, take hours to prepare and yet more hours to cook. Not this one. Karafs means celery, so here a whole head of crunchy, pale green stalks and two bunches of herbs simmer alongside lamb (or beef) for just under an hour. The sweet flavor of caramelized onions provides the base note to a funky green broth tarted up with lime and lemon. Seasoned with turmeric and saffron, the stew takes on a golden hue. A shallot, sliced and fried until crisp, makes a fine garnish, but is optional. Not optional: a side of buttery steamed rice.
Provided by Daniela Galarza
Categories dinner, soups and stews, main course
Time 1h
Yield 6 servings
Number Of Ingredients 18
Steps:
- Trim or break off thicker parts of the parsley stems and pull mint sprigs and larger leaves from their stems. Discard stems or reserve for another use. Pluck a small handful of leaves and tender sprigs from parsley and mint and set aside for garnish. Chop remaining herbs.
- In a large Dutch oven or pot, heat 1/4 cup oil over medium-high. Season lamb with turmeric, 1 1/2 teaspoons salt and 1/2 teaspoon pepper. Add lamb, onion and garlic, and cook, stirring occasionally, until onions start to caramelize and lamb is evenly browned, about 10 minutes. Add 2 cups water, cover and simmer over medium-low heat for 20 minutes.
- While the lamb simmers, cook the celery: In a skillet, heat the remaining 1/4 cup oil with the butter over medium-high. Once butter foams, add celery, season with salt and pepper and cook, stirring frequently, for 3 minutes. Add chopped parsley and mint, and cook, stirring occasionally, until celery just starts to caramelize, about 8 minutes.
- Add celery and herbs to the Dutch oven, along with lemon juice, lime juice and saffron. Cover, leaving lid slightly ajar, and simmer on low heat until lamb is tender, about 30 minutes.
- While stew cooks, make the fried shallots, if desired: Line a small plate with a paper towel. In a small bowl, sprinkle flour over sliced shallots and toss with a fork. Heat canola oil in a small saucepan or skillet over medium-high until it shimmers slightly, about 1 minute. Fry shallots in oil, flipping once or twice so they cook evenly, until golden brown and crisp, 1 to 2 minutes. Remove from oil with a fork, season with a pinch of salt and let drain on paper towel-lined plate until stew is ready.
- Taste stew. Broth should be tart, but balanced. Celery and lamb should be tender but hold their shape. Season to taste with additional salt and pepper. Garnish with reserved herbs and fried shallots. Serve with chelo (Persian-style steamed rice) or buttered, steamed white rice. Stew can be made up to 2 days in advance.
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